Adapted from the Minimalist Baker 

It’s the last Sunday of the month and you know what that means - I’m sharing another favourite recipe. This month’s recipe is sweet, no bake, incredibly satisfying, super chocolatey, nutty and crunchy  and h e a l t h y!

It’s got only 7 ingredients. It tastes like a raw brownie. It’s filling, so you won’t want more than one or two (depending on how long you cut them 😜).

What’s not to love?

Ingredients

• 1 1/2 cups rolled oats 

• 1 cup roughly chopped raw nuts (I used half almonds, half pecans)

• 1 cup raw walnuts

• 2 cups pitted dates (medjool are the best but if you just have plain old ordinary dates, soak them in warm water for 10 minutes, then drain)

• 3/4 cup cocoa (I use Nestle Plaistowe Premium Cocoa)

• 1/4 cup natural salted almond butter (or peanut butter)

• 1/4 cup maple syrup (or honey if not vegan)

Instructions

1. Optional step: Toast your oats and pecans in a 180 °C oven for 15 minutes or until slightly golden brown. Otherwise, leave them raw – I toasted mine.

2. Process walnuts in a food processor until you get a loose meal. Remove from bowl and set aside.

3. Process dates for about a minute. It should form a “dough” like consistency. 

4. Add walnut meal and cocoa back in with the dates and process to combine.

5. Transfer mixture to a large mixing bowl and add the (toasted) oats and nuts and stir to combine. You may have to use your hands to really incorporate the mixture well. This is where disposable gloves come in very handy!

6. Next, warm the honey and almond butter in a small pan over medium heat for 2-3 minutes until combined and pourable. Pour over brownie mixture and then mix thoroughly (with your gloved hands). 

7. Once thoroughly mixed, transfer to a baking pan - similar to this one or this if doubling the batch size, like I did) lined with plastic wrap or baking paper so they lift out easily.

8. Cover with baking paper or plastic wrap and press down firmly to even out the top. Freeze for 15-20 minutes or refrigerate for about an hour to harden.

9. Lift bars from pan and chop into 12 even bars (or more if you prefer). Store in an airtight container in the freezer or fridge to keep them extra fresh. They will get a little sticky when left out at room temperature.

They’re freezer friendly for 1 month and they’re fresh in the fridge for 7 days.