1 cup dried tart cherries (120g)
1/4 chopped dates
1 cup hot water
1 cup finely ground hazelnuts (112g)
1/4 tsp ground cinnamon
1/8 tsp salt
1/8 tsp almond extract
1/4 cup coarsely chopped hazelnuts
Soak cherries and dates in water for about 10 minutes and then drain.
Line a 23x13 cm loaf pan with wax paper or cling wrap.
Put the fruit, nuts, cinnamon, chopped hazelnut and salt in a food processor. Process well for about 1 minute.
Press the mix into the prepared pan. Cover with a piece of wax paper and flatten and smooth the mixture until it is even.
Refrigerate for at least 30 minutes.
Remove from the pan and cut into squares or rectangles.