These are delicious, and so easy even I can make them. The only problem is I sometimes eat them all as soon as I’ve finished.
<b>HOMEMADE CHERRY BAKEWELL NAKD BARS RECIPE</b>
Makes quite a lot, approx 12 to 14, size dependent
You will need a food processor or feisty blender and a lined loaf tin or baking tray or plate.
<b>225g cashews, almonds, pecans or a combo of all of these</b>
<b>265g dates</b>
<b>60g raisins or sultanas</b>
<b>60g dried cranberries or cherries</b>
<b>1 teaspoon vanilla extract</b>
<b>1 teaspoon almond extract</b>
<b>1/4 teaspoon salt</b><b></b>
Take a kilo loaf tin and line with cling film or line a baking tin or plate with cling film if rolling into balls not bars.
Add the nuts, dates, raisins or sultanas, cranberries or cherries, vanilla and almond extracts and salt to the bowl of your food processor.
Process until you have a rubble like but soft doughy texture. The mixture will easily form into a ball shape when it’s ready, this may take a couple of minutes to come together in your food processor. I find it better to process the nuts first, then add the fruit.
Press the mixture into your lined loaf tin and flatten out the surface. If you would rather, you could just roll the dough into large walnut sized balls and leave to set in the fridge like the bars. Pop in the fridge to firm up for at least 2 hours. Once set, cut into bar shapes, wrap in greaseproof paper and store in the fridge for at least two weeks. For the balls, simply store in a food bag and store in the fridge.
