100g (1 cup) oats (or GF oats)
140g (2 cups) toasted coconut flakes
A pinch of sea salt
6 tablespoons cacao powder
3 tablespoons cacao nibs
4 tablespoons goji berries
8 medjool dates
280g (1 cup) raisins
100ml (6 tablespoons) melted coconut oil
Blitz the oats, toasted coconut flakes and salt together in a food processor (fitted with S blade) until you get a fine flour.
Add the cacao powder, cacao nibs and goji berries and pulse lightly to combine.
Next pit the dates and add them to the mixture along with the raisins and process until you get a loose crumbly dough.
Finally add the melted coconut oil and pulse until the mixture becomes sticky and will clump together when pressed.
Prepare a baking tray lined with baking paper and press the mixture into heart shaped cookie cutter moulds, pushing down and removing the cakes from the mould, they should hold together well.
Transfer to the refrigerator to firm up for up to an hour. Store in the refrigerator for up to a week.
Could be frozen.