INGREDIENTS:
200g medjool dates, pitted.
85g honey or maple syrup.
65g smooth peanut butter or almond butter.
110g roasted unsalted almonds, loosely chopped.
135g rolled oats.
optional additions: chocolate chips, dried fruit, nuts, banana chips, vanilla, etc.
METHOD:
Process dates in a food processor until small bits remain (about 1 minute) or chop finely.
Optional step: Toast your oats in a 180°C oven for 15-ish minutes or until slightly golden brown. Otherwise, leave them raw.
Place oats, almonds and dates in a large mixing bowl - set aside.
Warm honey and peanut butter in a small saucepan over low heat. Stir and pour over oat mixture and then mix, breaking up the dates to disperse throughout.
Once thoroughly mixed, transfer to an 8x8-inch baking dish or other small pan lined with grease-proof paper so they lift out easily.
Press down firmly until uniformly flattened.
Cover with grease-proof paper or cling film and leave in fridge or freezer for 15-20 minutes until firm.
Remove bars from pan and chop into 10 even bars (or 9 squares).
Store in an airtight container for up to a few days (can be stored in the freezer to keep them extra fresh).
Nutrition Information:
Serving size: 1 bar
Calories:217 / Fat: 8 g / Saturated fat: 1 g / Carbohydrates: 31 g / Sugar: 19 g / Fibre: 4 g / Protein: 6 g
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