If you don’t like pecans or macadamias swap for your favourite nuts.

I use a runny almond butter to make these but if your nut butter is a little harder you may need to add some more (or some more almond milk) as you mix to get a softer consistency.

Once baked, they will last for 3-4 days (I like to store in the fridge as they stay hard but if you prefer a softer texture then room temperature is fine too).