These no-bake bites are easy to make in a batch and store for later. Sticky-sweet dates and toasted nuts are a match made in heaven. Feel free to swap in toasted almonds or pistachios for the walnuts, or try peanut butter instead of the almond butter. The only non-negotiable? The crunchy, chocolatey cacao nibs on top.
Ingredients:
- 3 tablespoons rolled oats
- ⅓ cup toasted walnuts
- 3 tablespoons cacao powder
- ½ cup shredded unsweetened coconut
- 3 tablespoons ground flaxseed
- ½ teaspoon kosher salt
- ½ teaspoon cinnamon
- 10 pitted deglet noor dates (or 6 pitted medjool dates), soaked in hot water for 15 minutes
- ¼ cup unsweetened almond butter
- 1 tablespoon almond or oat milk
- 1 teaspoon cacao nibs
Preparation:
Line a 8.5 x 4.5-inch loaf pan with parchment paper, leaving a 3-inch overhang on both sides. Preheat the oven to 325ºF.
In a food processor, pulse the oats and walnuts until finely chopped. Add the cacao powder, coconut, flaxseed, salt, and cinnamon and pulse until just combined. Add drained dates and almond butter and continue to pulse until the mixture is combined. Pulse in almond or oat milk until a sticky dough forms.
Press firmly into a parchment-lined pan, top with cacao nibs and chill for an hour, and then cut into squares.
Press mixture firmly into the prepared loaf pan. Top with cacao nibs, cover and refrigerate until set, about 1 hour. Remove from the pan by lifting the edges of the parchment paper. Cut into 18 squares.
Store bars in a sealed container in the refrigerator for up to 1 week, or in the freezer for 3 months.
Recipe Source: Oura Ring Blog