Ingredients
Scale
For the bars
- 2 cups (300g) soft dates, pitted
- 1/2 cup (120ml) water
- 1/2 cup (100g) peanut butter
- 1.4 oz. (40g) coconut oil
- 1 tsp. vanilla extract
- 1/2 tsp. ground cinnamon
- 3 cups (240g) rolled oats
- 1/2 cup (40g) coconut, shredded
- 2 tbsp. superfood topping (mixture of flaxseed, white chia, quinoa, cocoa nibs etc.)
- 1/4 cup (30g) almond, coarsly chopped
- 2 tbsp. dried soft cranberries
For the decoration
- dried soft cranberries
- whole almonds
Instructions
- Line a 9×9 inch (23x23cm) baking pan with baking parchment and set aside.
- Add the dates and water to a medium size pot and heat up over medium low heat. Mix and mash the dates with a fork until you get a smooth paste – takes about 4-5 minutes. Add the peanut butter and mix until well combined. Remove from the heat. And set aside.
- Melt the coconut oil in the microwave and mix with the vanilla extract and ground cinnamon. Take about 1 cup (80g) of the rolled oats, add to a mixer and mix until you get a fine flour.
- Add the coconut oil mixture to the pot with the dates and mix until well combined. Add the oat flour, shredded coconut and superfood topping and mix until well combined. Add the remaining rolled oats, half of the chopped almonds and the dried cranberries and fold in – the mix should stick together but should not be wet. Pour the mix into the prepared pan and smooth out the top with a spatula, sprinkle the remaining chopped almonds plus some whole almonds and cranberries on top and press a bit down, so it all sticks together. Cover and place in the fridge over night.
- Remove from the pan and cut into bars with a sharp knife. Store in the fridge in an airtight container with parchment paper between the bars so they don’t stick together.
Notes
- Enjoy baking!