|1 1/2 cup||oats — rolled|
|400 g||dates — whole, pitted|
|1/2 cup||pumpkin seeds|
|1/2 cup||sunflower oil|
|salt — to taste|
|1 tsp||cocoa powder|
|1 tsp||vanilla extract|
|1/4 cup||nut butter|
Preheat the oven to 180 degrees C.
Spread the oats on a large baking tray and toast for 10 – 15 minutes until lightly toasted.
Set aside and allow to cool.
Place the dates in a food processor and process it until it all comes together as ball (almost like making a dough in a food processor)
Place the oats, dates, pumpkin and sunflower seeds, salt, cocoa, cinnamon and vanilla in a large bowl and mix (I find doing this with your hands the easiest way)
Warm the nut butter over low heat while stirring.
Pour over the oat mixture and mix until well combined. You might have to add a tbsp or two of hot water to get the mix to stick together. Use your hands to mix if easier.
Once thoroughly mixed, transfer to an 20cm x 20cm square pan lined with plastic wrap or baking paper and press down until flattened.
Cover with plastic wrap and let it set in the fridge for about an hour to set and harden.
Once set, slice into 12 – 16 bars and store in an airtight container for up to a few days.
Reprinted with permission of Hein Stirred. To see more recipes, click here.
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