Ingredients
- 1 cup of Medjool dates, tightly packed, pitted, cut into small pieces and soaked with filtered water for at least 10 minutes – alternatively add ¼ cup of filtered water to the Medjool dates when processing
- 1/2 cup of tahini, almond or peanut butter (peanut butter being the least nutritious of the 3)
- 2 TBSP of virgin coconut oil
- 1 cup of rolled oats
- 1 cup of brown rice puffs, no sugar added
- 1/3 cup of sunflower seeds
- 1/3 cup of pepita seeds
- ½ tsp of cinnamon ground, no sugar added
- 1 tsp of pure ground vanilla, no sugar added
- ¼ tsp of sea or Himalayan rock salt
- ¾ cup of dried blue berries
- 1/3 cup of raw cacao nibs
Method:
- Preheat the oven to 180 degrees and line a baking tray with baking paper.
- Mix the oats, seeds, spices, salt, dried fruits and cacao nibs in a large bowl and combine well. Then spread on the prepared baking try and roast for 12 minutes or until golden and allow to cool.
- In the meantime, process the soaked Medjool dates into tiny pieces in a food processor. Make sure to scrape down the sides and lid of the food processor not to waste any of the sweet goodness.
- In a small pan, heat the Medjool dates, tahini or nut butter and coconut oil. Possibly adding ¼ cup of filtered water to the paste while heating. Stir the Medjool paste frequently to prevent from burning.
- Line a baking dish with baking paper.
- Add the Medjool paste to the roasted oat mixture, combine as well as possible and then spread onto the prepared dish, pressing it down as firmly as possibly.
- Freeze your Nut/Seed butter chocolate bars for at least 30 minutes, cut into bite-sized bars and then keep in the fridge. Enjoy!