So very yummy, loaded with great stuff to keep you going and really easy to make – and my little Miss Fussypants loves them …. in fact, she had one for breakfast this morning (together with a banana and a glass of oat milk!).
- 12 medjool dates, pitted
- 1/2 cup nuts of choice (I used almonds and hazelnuts)
- 1 tbsp, heaped, sunflower seed butter (or other nut butter to suit your diet)
- 1/4 cup rolled oats/desiccated coconut/rolled quinoa
- 2/3 cup mixed seeds (I use a mix of pumpkin, flax, chia and hemp)
- 2 tbsp cocoa
- 1/4 tsp pink flaked salt
To make these Nut Free simply replace the 1/2 cup of nuts with an additional 1/2 cup of seeds – roast the seeds first for a ‘nuttier’ taste.
Place all of the ingredients, except the seed butter and the dates into your processor/thermal cooker and process until fine (Speed 8, 8 seconds)
Add in the seed butter and begin processing again (speed 4), then drop the dates one at a time through the chute at the top. Process until dates are totally combined (increase to speed 7 for a thermal cooker once dates are all added). At the right consistency the mixture will clump together in the mixer.
The moisture content of your dates will have quite an effect on the mix. If it is too crumbly, the add a tsp of cold water at a time whilst mixing until the clumping begins.
Tip the mix into a lined baking tray and, using damp hands, press down firmly.
Place into the freezer for 30 minutes before removing from the tray and cutting into bars.
These need to be stored in the fridge (or even the freezer) – and they work better if there is a sheet of baking paper between the layers.
Makes 15-18 bars depending on the size you cut them.