Is there a better combination than nut, oat and chocolate? Maybe, but that doesn’t make this one worse! The bar is delicious, and can be enjoyed pretty much any second of the day, or at least I do :). The oats in the bar are filling, so the bar is a great pick-me-up, and a great snack on the go.
Of course, since I love simple recipes, this recipe is super simple! You start off mixing melted coconut oil, mashed dates and peanut butter in a pan. Whereafter you mix in the remaining ingredients in a large bowl. Spread batter in a baking dish, freeze, top with chocolate and coconut, freeze again, and enjoy!
NUT, OAT AND CHOCOLATE BARS
– INGREDIENTS –
2 1/2 tablespoons coconut oil
10 fresh dates
1 cup / 250g / 250 ml nut butter (peanut butter, almond butter, hazelnut butter etc.)
1 tbsp. fresh ginger, grated
1/2 cup / 80g pumpkin seeds
1 cup / 80g rolled oats
A handful almonds, coarsly chopped
A pinch sea salt flakes
3,5 oz / 100g dark chocolate (70-80%)
1/3 / 50g cup desicated coconut (unsweetened)
– DIRECTIONS –
- Melt coconut oil in a medium size sauce pan. Mash dates with a fork until it turns into a paste like texture. Add date paste, nut butter, and grated ginger to the coconut oil, and stir until combined. Cook for a few minutes.
- Remove from heat. Add oats, pumpkin seeds and chopped almonds. Taste and add salt if needed.
- Line a baking dish with parchment paper and scoop the batter into it. Spread batter out evenly, pressing it compact with the palm of your hand. Let cool while melting the chocolate. Pour the melted chocolate onto the bars, using a spatula to distribute evenly. Sprinkle with desiccated coconut. Put back in the fridge or freezer until firm and cold. When firm cut in desired size pieces.
- Store in airtight container in freezer for a few months, or refrigerator if you plan on eating them within a few days.