INGREDIENTS

• 160g pistachios

• 140g pitted dates

• 120g dried figs

• 10g vanilla paste

• 80g shredded coconut

• 80g hemp seeds

• 20g toasted sesame seeds

• 300g almond meal

• 80g sunflower seeds

• 40ml maple syrup

• Olive oil

METHOD

1. Soak figs

   Read through the recipe. Grease a 20cm square cake pan. Line the pan with baking paper, extending the paper 5cm over the long edges. Put the figs in a heatproof bowl and cover with boiling water. Soak for 5 mins to soften slightly. Drain.

   2. Make topping

   Meanwhile, put 2 tbs pistachios and 20g (¼ cup) coconut in a food processor and process until finely chopped. Transfer to a bowl.

   3. Process slice

   Process the almond meal, dates, figs, hemp seeds, sunflower seeds, sesame seeds, maple syrup, vanilla, remaining pistachios and coconut and ½ tsp fine salt until well combined and the mixture comes together.

   4. Press into pan

   Transfer the fig mixture to the lined pan. Using the back of a wet spoon, press evenly over the base of the pan.

   5. Press on topping

   Spray the surface lightly with olive oil (or brush with 2 tsp olive oil). Scatter over the topping and press down gently. Cover and refrigerate for 1 hr or until firm enough to cut.

   6. Cut into pieces

   Lift the slice onto a chopping board and cut into 32 pieces. Store in an airtight container in the refrigerator for up to 2 weeks. Makes 32 serves.