Delicious and Nutritious: Almond, Cranberry & Tahini Slice Recipe

When it comes to satisfying our sweet cravings, we often find ourselves at a crossroads between indulging our taste buds and nourishing our bodies. But who says you can't have the best of both worlds? With this Almond, Cranberry & Tahini Slice recipe you can indulge in a delectable treat that's not only mouth-wateringly good but also packed with wholesome ingredients that’ll leave you feeling energized and guilt-free.

A Slice of Goodness

This scrumptious bake exceeds all expectations of a healthy slice. It’s full of interesting flavours such as almond, coconut, and cranberries for that sour and sweet burst. Life’s too short not to bless yourself with sweetness, and I couldn't agree more, so whether you're enjoying it as a midday snack, dessert, or sharing it with friends over a cup of tea, this Almond, Cranberry & Tahini Slice is a memorable one!

What You'll Need


  • 2 cups almonds, roughly chopped
  • 1 cup dried cranberries
  • ½ cup shredded coconut
  • 1 cup almond meal
  • 165g tahini
  • 1/3 cup maple or rice-malt syrup
  • ¼ cup coconut oil
  • 1 tbsp coconut cream
  • 1 tsp alcohol-free vanilla extract
  • Sea salt


  1. Preheat oven to 175°C. Line a square cake tin with baking paper.
  2. In a large bowl, add the almonds, cranberries, coconut and almond flour and stir well. Add the remaining ingredients and stir to combine.
  3. Pour the mixture into the prepared tin, then press down firmly using wet hands.
  4. Bake for 30-40 mins or until golden brown.
  5. Cool completely before cutting into 8 bars.
  6. Store in an airtight container in the fridge for up to 1 week or the freezer for up to 6 months.
  7. using a sharp knife, cut it into squares or bars. Each bite will be a delightful combination of nutty, sweet, and indulgent flavours.

Storing Your Sweet Treat

One of the great things about this slice is its longevity. I suggest making a batch and freezing it. That way, you'll have instant access to a sweet treat whenever you feel like it. Simply wrap the individual slices in parchment paper or plastic wrap, store them in an airtight container, and pop them in the freezer. They'll stay fresh for up to three months in the freezer, making them perfect for impromptu gatherings or a quick snack.

This slice is not just a sweet treat; it's a celebration of the harmony between taste and well-being. So, why not treat yourself to a slice of goodness today?

Give it a try and let me know what you think in the comments section below.

Lee xo

19 Responses to “Delicious and Nutritious: Almond, Cranberry & Tahini Slice Recipe”

  1. wendy says:

    mmm looks really good, but diabetic friendly???

  2. Suzanne says:

    Hi Lee Love your books and recipes, tried this one
    Cranberry Tahini Almond slice but looking at your picture
    mine does not come out the same, it is white not dark like the one you are showing. I have been plagued with Candida and its is a long haul so always interested in healthy recipes.

    • Lee says:

      Thank you Suzanne, we used dark maple syrup and almond meal so maybe that was why? You can also try flaxseed meal.

    • Lee says:

      Hello Suzanne So sorry my daughter and I had the instructions for another slice on here but we’ve updated the instructions to the correct recipe so it should be all ok now 🙂 Lee x

  3. Suzanne says:

    Forgot to add love the Cranberry Tahini Almond Slice

  4. Adrie says:

    Hi Lee
    My kind of slice! Thanks.

    Could I substitute a nut butter for the tahini? I’ve got almond butter I’d like to use up if possible.

  5. Morna says:

    Tasted delicious but was a bit crumbly when cut – maybe I didn’t chop the almonds small enough !

  6. Gin says:

    Love the edible flower garnish, can’t wait to try this recipe! I’m going to add some chocolate drizzle for an extra dash of indulgence.

  7. Jen says:

    Hi, I love this recipe and have made it a few times. I am curious why the slice in your photos appear to be dark, whereas my creations look rather white and insipid by comparison? They still taste great though….

    • Lee says:

      Thank you. My daughter and I made this one together. We used dark maple syrup and the almond meal was quite dark too maybe that was why? X Lee

  8. Kris says:

    Hi Lee, love your recipes! I’ve made this one a few times & mine looks nothing like yours. Delicious & a new fav snack but maybe it’s the maple syrup that gives yours the dark colouring? Mine is white, I used honey. I do have a photo I can send through. Any ideas?

  9. Alison says:

    Hi Lee, in the picture your tray looks like it has been in the oven, I see the dark edges where it looks like it is baked. However in the instructions there is no baking, just refridgeration. Is it possible there is a step missed out in the instructions that involved puting it in the oven? Couuld also explain the comments where people say theirs looks much lighter than yours.

    • Lee says:

      Hi Alison so sorry we uploaded the wrong instructions for this one. It’s all
      updated now! Thanks for letting me know 🙂 lee x

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