These delicious, seed-packed little guys are like a non-chocolate, no-nut version of my favourite Bliss Bars … which actually sounds a bit sad … but it’s really not, I promise!!
They are quick to whip up and last for ages in the freezer. So you can have an easy protein, great fat and fibre-filled snack always ready to go. Great for after the gym, a breakfast on the run or a quick afternoon pick-me-up.
They’re also very lunchbox friendly and a great boost for busy little brains and bodies at school – just make sure you send them with a cooler pack in summer or these will go a little soft.
- 1/2 cup rolled oats (1/4 cup quinoa and 1/4 cup coconut to make these GF)
- 1/2 cup pepitas
- 1/4 cup each of sunflower, hemp and flax seeds
- 1 tbsp chia seeds
- pinch pink salt
- 2 tbsp lime juice
- zest from 1/2 an orange, finely grated
- 10 medjool dates
- 1/4 cup dried cranberries
Place all of the dried ingredients in your food processor and process until roughly chopped (speed 4, 6 seconds).
Add in the dates through the top chute onto spinning blades (Speed 4), then add in the cranberries. Continue to process until well combined (Up to speed 6 for 15 seconds, scrape down and repeat if required).
Add in the zest and juice and process again until the mixture starts to clump together (Speed 5, 10 seconds).
Tip the mixture into a lined baking dish and using a damp spatula, press the mixture down and smooth it out until flat and even.
Place in the freezer for 1 hour (longer is fine).
Tip out, slice into desired sized bars (I usually do 12 bars in my 21x21cm tin).
If you need a chocolate fix, then you can melt a few squares of your favourite dark chocolate and drizzle it over the top.
Store these in the fridge or freezer – works best with a sheet of baking paper in between any layers.
These will last a fortnight in the fridge or a couple of month in the freezer (yeah right!)