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Bite-size bakes to enjoy with coffee!


Protein breakfast bars


100g (3½oz) pumpkin seeds

80g (3oz) flaxseeds

180g (6oz) soft pitted dates

120g (4oz) soft dried apricots

2 tbsp extra-virgin coconut oil

1 tbsp cacao powder

1 tbsp beetroot powder

A pinch of sea salt

50g (1¾oz) melted cacao (optional)

1 Line a small baking tin with baking paper.

2 Place the pumpkin seeds in a food processor and grind just for a couple of seconds. Pour the chopped seeds into a large mixing bowl and combine with the flaxseeds.

3 Put the dates, apricots and coconut oil into the food processor and process until you have a paste. Combine the date paste with the seeds and add the cacao powder, beetroot powder, if using, and sea salt and stir until the mixture sticks together.

4 Press the mixture into the prepared tin, then place in the freezer for at least 2-3 hours. Remove from the tin and peel off the paper. Cut into small bars and drizzle over the melted cacao, if using.

5 The bars will keep in the refrigerator in an airtight container for up to a month, ready to eat whenever you need one.

Recipe taken from The Cacao Cookbook, published by Aster (£10). Photography by Issy Croker.

Valentine’s Day Linzer biscuits

By Reka Csulak of The Holy Whisk Blog (
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Find the complete article and many more in this issue of Baking Heaven - FebMar 2019
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FebMar 2019
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About Baking Heaven

Get your bake on for Easter! This issue of Baking Heaven is chock full of indulgent treats that are perfect for transforming your stash of Easter chocolates into wow-factor bakes, plus we've whipped up over 20 indulgent chocolatey recipes you will love in your bonus Chocolate mini magazine! Find out step-by-step how to make a zingy lemon sherbet meringue pie, follow our masterclass to making a dreamy chocolate cream pie and get our top five simple tips for decorating a cake inside...