Recipe taken from Pick Up Limes –
Ingredients:
1 cup nuts – hazelnut or any
2 tbsp ground flaxseeds
6 tbsp water
1 tsp cinnamon
1/2 tsp salt
2 and 1/2 cup rolled oats
3/4 cup dates
1/2 cup peanut butter
1/3 cup ghee/Coco oil
1 tsp cardamom powder
1/2 cup cranberries or a mix of apricots, raisins
1/4 cup pumpkin seeds or a mix of pumpkin and raw seeds
1/4 cup almonds or nut mix
40g dark chocolate
- Preheat the oven to 350°F (180°C). Spread the hazelnuts onto a baking tray and roast for 8 – 10 minutes, or until lightly golden, stirring once halfway. You can alternatively roast them in cast iron
- Blitz hazelnut once cooled
- Blitz Half Oats and add to hazelnut
- Blitz hazelnut powder, oats powder, cinnamon, cardamom and salt in a blender
- To a small bowl, add the ground flaxseeds and water. Mix and let sit for 5 minutes to gel
- Transfer to a large bowl and add the remaining oats to the bowl as well
- Chop chocolates, cranberries, nuts, seeds
- Add the cranberries, pumpkin seeds, nuts, and chocolate to the bowl and mix all dry ingredients well
- Line or lightly grease a 9 x 13 inch (18 x 27 cm) baking dish
- Returning to the empty food processor, add the dates and blend until a paste is formed.
- Then add the almond butter, coconut oil, vanilla extract, and gelled flaxseeds. Blend until well combined.
- Transfer the sticky mixture from the food processor into the large bowl with the dry ingredients.
- Transfer the mixture to the baking dish, and press down firmly to smooth out the top. If desired, press on any of the optional toppings for decoration.
- Bake on the centre rack of the oven until lightly golden, about 14 – 17 minutes.
- Let cool completely, before cutting into bars.
