| Prep Time | 10 minutes |
| Servings | serves |
Ingredients
- 110 grams Almonds Roasted, roughly chopped
- 135 grams Rolled Oats
- 200 grams Medjool Dates pitted
- 2 teaspoons Vanilla Extract
- pinch Sea Salt
- 85 grams Honey 1/4 cup
- 65 grams Peanut Butter 1/4 cup
Ingredients
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Instructions
- Grease a 20cm X 20cm square cake tin and line with baking paper. Set aside.
- Place the chopped roasted almonds and the rolled oats into a bowl.
- Place the medjool dates into a blender and chop for 30 seconds or until small chunks remain.
- Add the chopped dates to the bowl.
- Place the vanilla extract, sea salt, honey and peanut butter into a microwave safe bowl.
- Melt together in 30 second bursts on 50% power for 2-3 minutes (stirring between each interval).
- Pour the liquid into the bowl and mix together until completely combined.
- Spoon the mixture into the prepared tin and press down firmly.
- Place the tin into the fridge for 2-3 hours or until firm (the bars will still be slightly soft and bendy).
- Cut into slices and place into an airtight container in the fridge for 3-4 days (you can also freeze the slices).
Recipe Notes
TIPS FOR FREEZING SLICES
- you can freeze the slices as a whole or cut into individual pieces;
- wrap the slice in plastic wrap then wrap in a layer of foil and place into an airtight container in the freezer (these 3 steps will keep your slices tasting great!);
- slices with a soft filling (or cheesecakes) don’t tend to freeze well;
- slices kept in the freezer will taste best within the first month, but can last longer.
Share this Recipe
These were delicious. I made mine with Almond spread and roasted my own almonds. The whole family loved them.