Nutty and creamy bars

INGREDIENTS
“The Dough”

1 dl gluten-free oatmeal

1 cup almonds

1/3 tsp sea salt

2 tbsp agave syrup

2 whole dates (pitted)

3 tbsp melted coconut oil

Caramel filling

1 dl packed pitted dates

1-2 tbsp water

1 pinch of sea salt

Topping

1 cup coconut flakes

0.5 dl creamy salted peanut butter (or other nut/seed butter of your choice)

0.5 dl chocolate chips

DO THIS:

Heat the oven to 200 degrees. Line a medium baking tin with baking paper and stretch the paper up over the edges.
Add oats, almonds and sea salt to a food processor and blend.

Add agave syrup, dates and coconut oil and mix until a "dough" forms that holds together when you press it between your fingers.

Place the "crust" in the parchment-lined pan and use your hands to spread it into an even layer.

Bake for 12 minutes.

Then remove from the oven and set aside. Meanwhile, prepare the filling by adding dates to a food processor and blending until small pieces remain or a ball forms. Then add water 1 tablespoon until a spreadable caramel paste forms. Add a pinch of salt and mix once more. Add date paste to the dough and then peanut butter, coconut flakes and lastly chocolate chips

Bake for another 10-12 minutes or until the edges are golden brown and the toppings are lightly toasted. Remove from the oven to cool for at least 20 minutes.

Then cut carefully and serve warm.

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