Makes about 10 bars.
You can buy these ingredients * from the TOPUP TRUCK!
135g rolled oats *
55g raw pecans * (roughly chopped)
230g dates * (pitted)
24g chia seeds *
14g sunflower seeds *
60ml agave nectar or maple syrup
64g creamy salted natural peanut butter or almond butter
Chocolate chips, dried fruit, other nuts
Toast your oats and almonds in a 180C oven for 15 minutes, or until slightly golden brown.
Chop dates into small bits (by hand or in a food processor) to form a “dough” like consistency.
Mix oats, almonds and dates in a large bowl. Add seeds.
Warm agave and peanut or almond butter over low heat. Stir and pour over oat mixture and then mix, breaking up the dates to disperse throughout. Use a spoon or your hands to thoroughly mix.
Transfer to an 20cm square dish or other lined small pan (so they lift out easily).
Cover with parchment and press down with something flat, such as a book, to really compress them (to reduce chance of crimbliness). Chill in the fridge or freezer for 15-20 minutes to harden.
Remove bars from dish and chop into 10 even bars. Store in an airtight container for up to a few days (or freeze).
Based on a recipe from the Minimalist Baker
Image from by Alice Pasqual via Unsplash