A short and sweet post, for a short and sweet recipe today. I cannot express enough how important it is for me to have access to snack foods, even more so for them to be healthy. I make a point to keep a good store of nuts, seeds, whole grains and dried fruits, as well as fresh berries and bananas, as all of these things are easily transportable to work or for a day trip/hike.
Not only are these ingredients tasty and nutritious on their own, but blitzed together in a blender and it’s a whole new ball-game. I was craving a chocolately kick this week, so decided to have a go at creating these little snack bars. They were super easy to make, required very little effort and the time taken could be cut down even further if you kept the batter raw and served them as bliss-balls as opposed to baked-bars – I can personally say first hand that they are both really yummy!
Oats and almonds are two easily accessible ingredients that are the base for this recipe. On this particular occasion I incorporated hazelnut meal as I was aiming for a ‘Nutella-like’ flavor, but if you do not have access to this (or don’t like the flavour), it can easily be subbed out for additional oats and almonds.
The below recipe creates 8 medium-sized bars.
- 1/2 cup rolled oats
- 1/2 cup raw almonds
- 1/2 cup hazelnut meal
- 1tbs chia seeds
- 2tbs cacao powder
- 12 pitted dates
- Preheat your oven to 170 degrees celsius (not necessary if keeping batter raw).
- Place all ingredients (bar dates) into a blender and pulse until desired consistency is achieved. I aim for the oats to be fairly fine, with some of the almonds still a bit chunky.
- Remove the pits from the dates, then add six to the blender with the dry mixture. Pulse to combine, then repeat with remaining six dates. Continue to pulse until a dough-like consistency is achieved.
- Line a baking/brownie tray with baking paper and press dough into the base, doing your best to remove any air bubbles. If keeping raw, roll portions of dough into balls of desired size, then place in the fridge in an airtight container to store.
- Bake for approximately 15 minutes, then set onto a cooling tray.
- Once cool, cut pieces into desired size and store in an airtight container.