Its a Date Bar

I used to often buy a cereal bar when out on about, especially when I could not get a sandwich for my dietary needs. Some were lovely but others were overly sweet and certainly did not delay any hunger pangs. Since I found how easy it is to make your own, I now make a big batch of these no-bake bars to grab when I am on the go. I can bask in the fact that these are homemade, are not overloaded with sugar and full of naturally good ingredients. They are so easy to tailor-make your preferences. Now I no longer buy the over the counter the cereal bars. These are so

  • Chewy
  • Crunchy
  • Delicious

 

Ingredients

  • 230g soft pitted dates
  • 85g of maple syrup
  • 65g of nut butter, I use cashew as creamier
  • 135g oats, gluten-free if needed
  • 110g roasted pecans or cashews chopped
  • pinch of salt
  • 25g sultanas (optional)
  • 50g vegan chocolate chips, check if gluten-free if needed

Instructions

Weigh out all your ingredients ready. Preheat the oven to 200C and place the nuts on a baking tray and bake for 10 minutes. Remove from the oven and set aside to cool.

In a food processor, process the dates until they form a rough dough.

Then place the oats, dates, nuts, sultanas, chocolate chips and salt into a mixing bowl.

Over a low heat warm the maple syrup and cashew butter in a saucepan. Then add to the ingredients in the bowl and mix until thoroughly combined.

Then place the mixture into a lined 8×8 inch baking tray making sure it is well pushed down. I use a tin or an empty jam jar to roll across the surface to make sure it is flat. Place into a freezer for 30 mins before cutting into slices.

These keep well in the fridge but I like to keep mine wrapped up individually in the freezer as they take no time at all to defrost. You can make them feel even more indulgent by topping them with a layer of melted chocolate.

PS: If you like this recipe, don’t forget to tag me on twitter as @veganalchemist1 or my facebook page https://www.facebook.com/thegfveganalchemist I love seeing your versions of my recipes. Or I would love to hear your comments

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