- 1 cup Medjool Dates, pitted
- 1/4 cup Manuka Lab Manuka Honey 85+ MGO
- 1/4 cup Almond Butter (add a pinch of salt if your almond butter is unsalted)
- 3/4 cup raw Almonds & Pecans, mixed
- 1/4 tsp ground cinnamon
- 1/4 tsp ground cardamom
- 1/4 tsp allspice
- 1 1/2 cups Jumbo Oats
- 1/4 cup Dark Chocolate Chips
Pre-heat the oven to 180 degrees C and toast the oats & almonds for 15 minutes.
Blend the dates in a food processor and mix until they form a ball. Place the dates in a mixing bowl along with the oats, almonds, pecans, cinnamon, cardamom, all spice & chocolate chips.
In a small pan, gently warm the almond butter and honey and pour over the oat, date & nut mixture allowing the chocolate chips to melt a little. Stir and ensure everything is mixed together and make sure the dates are evenly distributed through the mixture.
Line a shallow tray with grease-proof paper and spread the mixture into the tray. Use the base of a flat, clean glass and flatten and smooth the mixture out taking care to push the mixture into the tray corners.
Cover the tray with cling film and place in the freezer for 15-20 mins to firm up. Cut into 10-12 pieces and enjoy! Store in an air tight container for up to 10 days to keep the bars fresh. These bars can be frozen too and defrosted when required.
Recipe in partnership with @pretty.little.plates