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AUTHOR: BUFFY ELLEN
INGREDIENTS
BASE
· 1 c rolled oats
· 1/2 c peanut butter
· 1 c dates chopped
· 2 tbsp coconut oil melted
· 2 tbsp liquid sweetener e.g. coconut nectar, brown rice syrup, yacon syrup
· 1 tsp vanilla extract
· Pinch of sea salt
CHOCOLATE TOPPING
· 1/3 c cacao butter melted
· 3 tbsp coconut oil melted
· 3 tbsp liquid sweetener e.g. coconut nectar, brown rice syrup, yacon syrup
· 1/2 c cacao powder
· 1 tsp vanilla extract
· Pinch of sea salt
· 4 drops OnGuard essential oil optional
INSTRUCTIONS
1. Blend all base ingredients in a food processor until well combined. The mixture should be slightly sticky and hold together nicely when pinched between your fingers.
2. Pour into a lined square tin, flatten down well with the palm of your hand, and place in the freezer to firm.
3. In the meantime, blend all topping ingredients in a food processor or blender until completely combined and smooth. Pour on top of your base and return to the freezer for another 1-2 hours, or the fridge for a few more.
4. Once set, remove your slice from the tin, leave to soften slightly (so the chocolate topping doesn't crack), then slice into thin bars. These bars are best served from the fridge, but can also be stored in the freezer for up to 3 months.
RECIPE NOTES
· Make it peanut/nut free: if you have a peanut allergy, you can sub the peanut butter for any other nut butter (hazelnut, walnut and almond are particularly delicious). You can also substitute unhulled tahini for a completely nut free version.
· These bars use oats which are one of my favourite affordable everyday super foods, and are naturally wheat free. If you would like to make these 100% gluten free you can substitute the oats for buckwheat (dehydrated if possible, otherwise raw).
· Substituting to buckwheat will also by nature make these paleo, as long as you're using a non-peanut nut butter.
· Make sure you don't slice these straight from the freezer as the chocolate topping will crack. You want to slice them from just below room temperature so that the chocolate is sufficiently soft to make a nice clean slice. You can set these in the fridge if you're not in a hurry and would like to avoid any potential chocolate cracking, although if you're like me you'll want to try these tasty morsels asap, and thus freezer-setting will be your preference!
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