The best kind of no bake, high fibre, no bake – and absolutely delicious – snack bars! A date and oat packed base, topped with a rich date and nut butter caramel, smothered in dark chocolate…The dream, right?! Once cut into bars you can grab them when you fancy something sweet, keep them in the fridge in a container for up to a week – if they last that long!
Ingredients:
For the base –
- 70g dates, soaked in boiling water for 10 minutes then drained
- 80g oat bran
- 2 tablespoons cocoa powder
- 2 tablespoons nut butter
- 1 tablespoon maple syrup
For the date caramel crunch layer –
- 100g dates, soaked in boiling water for 10 minutes then drained
- 1 tablespoon nut butter
- 30g rice crispies
For the topping –
- 1 tablespoon coconut oil
- 70g dark chocolate, broken up
Make them!
- For the base, add the drained dates to a blender or food processor along with the oat bran, cocoa powder, nut butter and maple syrup and blend well until combined. Divide between a silicone mold for individual bars or cups and press into the base to fill up to ⅓.
- Place the drained dates with 1 tablespoon of the boiling water and nut butter and blend well until quite thick and smooth then mix in the rice crispies. Spoon over each base then fill each up to ⅔.
- Melt the coconut oil and chocolate then pour over each one to fill to the top. Chill in the fridge for at least 2 hours until firmed up – then pop out and enjoy! Keep in the fridge for up to 1 week.
