|Posted by food hugs on November 15, 2018 at 10:50 AM|
This recipe was written by Michelle Hunt of the Peachy Palate, devised for the Happy Pear, a whopping 5 years ago! Doesn't time fly.
I'm always returning to old favourites, because I'm a total creature of habit. This recipe in particular has such a nice combination of nuts and sweetness to deliver that feeling of a treat, without worrying about the hangover from a massive sugar high. Perfect as a post run snack, or a little bite on a dreary afternoon with a cup of herbal tea.
• 1.5 cups (150g) whole oats – gluten free
• ½ cup (60g) raw whole almonds
• 1 cup (180g) Medjool dates pitted (or normal dates)
• 1 tsp vanilla extract
• 2 – 3 tbsp water
• 60g (1/4 cup) 100% no oil added almond butter
• 135g (3/4 cup) Medjool dates pitted
• 80ml (1/3 cup) unsweetened almond milk
• 100g dark chocolate (at least 70% cocoa solids)
• 2 tbsp melted coconut oil (14g)
1. Blend dates for the base in a food processor with a couple of tablespoons of water to form a thick paste.
2. Remove and process almonds and oats to coarse crumb. Add back in date paste with vanilla extract and process until the mixture is nicely combined. Add in water and process until the mix comes together in a clump.
3. Place in a non stick or lined 8 inch square baking tray (I used a silicon one to make it easier to remove them once set in the fridge). Spread out evenly using your hands.
4. For the filling, blend together dates, almond butter and almond milk. Spread over the base and place in the fridge for about 30 minutes to harden.
5. Melt chocolate and coconut oil together in a the microwave (three 30 second blasts stirring after each one). Stir well to ensure it’s melted and combined before pouring over the base layers quickly spreading and returning to the fridge to set for an hour before serving. Allow to soften a little at room temperature before slicing to avoid cracks in the chocolate…clearly I couldn’t wait!!!