If you don’t like sugary store-bought energy bars then this healthy treat is for you. It’s made with toasted almonds, dates, apricots, rolled oats, and dried apples. It’s a great snack when you’re feeling hungry mid-day and it will give you an instant boost of energy.
No-bake almond oat breakfast squares
- 200 g dates previously soaked in water for 1-2 hours
- 100 g toasted almonds roughly chopped
- 100 g rolled oats
- 30 g dried apple rings chopped
- 50 g dried apricots chopped
- 20 g shredded coconut
- 10 g white chia seeds
- 3-4 tablespoons coconut oil
- 80 g coconut cream the thickened cream from a can of full-fat coconut milk
- 80 g dark chocolate
- 2 tablespoons agave
Line the pan (I used 20 x 14 cm) with baking paper.
Combine the dry ingredients in one bowl.
Drain dates and add them to the blender. Add 3-4 tablespoons of coconut oil and blend shortly until you get a thick paste.
Add date paste to the bowl with dry ingredients and stir until all is well combined and the mixture sticks together. You can also use a hand mixer for this.
Press the mixture down firmly into prepared pan.
Place it in the fridge for a couple of hours to firm up.
Melt chocolate over low heat in a medium pot. Stir until smooth.
Add coconut cream, melted chocolate, and agave to the blender and blend shortly until smooth. Spread the frosting on top of the cake.
Place the cake in the fridge for half an hour to allow the topping to firm up. Chop it into bars or squares.
Always chill your coconut milk in the refrigerator overnight, being sure not to shake or tip the can to encourage separation of the cream and liquid.