creamy and nutty bars

Creamy and nutty bars

The dough
1 dl gluten-free oatmeal
1 dl almonds
1/3 teaspoon sea salt
2 tablespoons agave syrup
2 whole dates (pitted)
3 tablespoons melted coconut oil
Caramel filling
1 dl packed pitted dates
1-2 tablespoons water
1 pinch of sea salt
Garnish
1 dl coconut flakes
0.5 dl creamy salted peanut butter (or other optional nut / seed butter)
0.5 dl chocolate chips
Prepare the dough by preheating the oven to 200 degrees. Line a medium-sized baking tin with parchment paper and stretch the paper over the edges.
Add oats, almonds and sea salt to a food processor and mix.
Add agave syrup, dates and coconut oil and mix until a ”dough” is formed that holds together when you press it between your fingers.
Add the crust to the baking paper-lined form and useful hands to distribute it evenly.
Bake for 12 minutes. Then take out of the oven and set aside.
Meanwhile, prepare the filling by adding dates in a food processor and mixing until small pieces remain or a ball is formed. Then add water 1 tbsp until a spreadable caramel paste is formed. Add a pinch of salt and mix again.
Add date paste to the dough and then peanut butter, coconut flakes and finally chocolate crush
Bake for 10-12 minutes until 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 hot!