Skip to content

Macadamia, Brazil Nut, Fig and Cacao Trail Bar

A fantastic guilt free snack with all-natural ingredients for an energy boost that tastes incredible.
Macadamia, Brazil Nut, Fig and Cacao Trail Bar

Top chef Hayden Groves created this heavenly but healthy Trail Bar, packed with delicious, sustainably sourced ingredients including macadamia sourced from smallholders farmers in Malawi through our friends Nutcellars and Brazil nuts bought from our friends in Bolivia Associacion AIRE Muije

Wrap them up and pop them in your pocket for a perfect energy boost whenever you need it! 

Makes: 16 bars


90g dried dates
90g dried figs 
45g almonds 
45g Fairtrade brazil nuts (sourced by Liberation, available from Tesco & Sainsburys)
30g cocoa powder 
Generous pinch of sea salt 
60g Nutcellars Macadamia nut butter (crunchy)  
45g agave syrup or honey 
1/2th tsp of espresso or fresh ground coffee 
1 orange - finely grated zest 
90g porridge oats 
1tbsp sesame seeds, toasted 
2tbsp sunflower seeds, toasted 
30g dried cranberries 
90g lightly toasted Nutcellars macadamia nuts 



Cover the dried fruit in boiling water, soak for 10 mins and drain  

Lightly toast the almonds and brazils, cool and pulse in a small bender until a coarse texture. 

Remove the nuts and reserve. 

In the blender, puree the dates and figs, with the cocoa powder, salt, nut butter, honey or Agave syrup, espresso and the zest until smooth. 

Transfer the puree to a bowl and stir in all the remaining dry ingredients. Once it is combined, I find it easier to give it a final mix by kneading with hands on a clean bench. 

Roll out between two sheets of parchment to a square of 16 cm x 16cm, using a palette knife to square and neaten the sides. 

Freeze for an hour, this helps create a neat cut. 

Cut the square in half and each resulting rectangular half into 8 even bars

It is a good tip to leave them on the cutting board for an hour un covered to just dry slightly on the edges, before storing in a sealed container for up to 5 days or freeze for up to 3 months.

"I love using nuts in my recipes, they are not just a fantastic source of protein, vitamin E, omega 3 and 6, and essential minerals and fibre but they are truly delicious too. You can elevate this bar by rolling the mix a little thinner and topping with a salted peanut brittle for even more texture and variation." 


Hayden Groves (Twitter: @Hayden1974 / Insta: haydenkgroves)


Protecting the Planet with home-brew ...

NUTRI PLUS: a farming initiative that is affordable, environmentall...

A Year of Crisis, Protest and Resilie...

National protests began in 2020 as smallholder farmers stood up to ...

Meet the Members: Thomas Kalappuracka...

General Secretary for Fairtrade Alliance Kerala.

Fighting Food Waste - Liberation Nut ...

The little old legumes have one final hurrah to help fight food was...

Living and working on the edge of the...

Juan Bravo has been a small scale producer for his entire life, not...

A transformation for Liberation!

an exploration of our new look & everybody involved

Tempt - a new world of vegan chocolate

Since Tempt first opened it´s doors, it has been offering mindblowi...

Fairtrade Premium - Support for gathe...

The impact of Covid-19 on some of the most vulnerable communities l...

Ice Cream and Ethics - A chat with Am...

It's fantastic that our creamy cashews make a base for the incredib...

Chunky Monkey Peanut Butter Pancakes

Thick and fluffy vegan peanut butter pancakes, made with melting ch...

Meet the Members: Juan Bravo, Del Campo

As farmers are the owners of Liberation as a company, they are more...

Peanut Cashew Curry with Raita, Chill...

A wonderful, warming dish delicately balanced with cool refreshing ...