"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."
Almond Oat Breakfast Bars
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- Recipe Card
Cook time 30mins
Serves or Makes: 12 squares
Recipe Card
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
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.