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Almond Oat Breakfast Bars
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"A healthy treat made with toasted almonds, dates, dried apricots, rolled oats, and dried apples. It’s a great snack when you’re feeling hungry mid-day and it will give you an instant boost of energy."
-- @alltheworldisgreen


Details

Cook time 30mins
Serves or Makes: 12 squares
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Recipe

Squares

ingredients

  • 7 ounces dates, soaked in water for 1-2 hours
  • 3 1/ 2 ounces almonds, toasted and chopped
  • 3 1/ 2 ounces gluten free rolled oats
  • 1 (ounce) dried apple rings, chopped
  • 2 ounces dried apricots, chopped
  • 1 1/ 2 ounces shredded coconut
  • 1/ 3 ounce white chia seeds
  • 4 tablespoons coconut oil

Squares

Method

  • Step 1

    Line the pan (I used 20 x 14 cm) with baking paper.

  • Step 2

    Combine the dry ingredients in one bowl.

  • Step 3

    Drain dates and add them to the blender. Add 3-4 tablespoons of coconut oil and blend shortly until you get a thick paste.

  • Step 4

    Add date paste to the bowl with dry ingredients and stir until all is well combined and the mixture sticks together. You can also use a hand mixer for this.

  • Step 5

    Press the mixture down firmly into prepared pan.

  • Step 6

    Place it in the fridge for a couple of hours to firm up.

Chocolate frosting

ingredients

  • 3 ounces coconut cream, the thickened cream from a can of a full-fat coconut milk
  • 3 ounces dark chocolate
  • 2 tablespoons agave syrup

Chocolate frosting

Method

  • Step 1

    Melt chocolate over low heat in a medium pot. Stir until smooth.

  • Step 2

    Add coconut cream, melted chocolate, and agave to the blender and blend shortly until smooth. Spread the frosting on top of the cake.

  • Step 3

    Place the cake in the fridge for half an hour to allow the topping to firm up. Chop it into bars or squares.

  • Step 4

    Notes: Always chill your coconut milk in the refrigerator overnight, being sure not to shake or tip the can to encourage separation of the cream and liquid.

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