Chocolate Orange Almond and Oat Energy Bars

Gluten free, no added sugar, lactose free and with a little protein boost from Barebells.

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Ingredients

Step 1

1 tbsp Coconut Oil

1 1/2 tbsp Almond Butter

1 1/2 tbsp Maple Syrup/Honey

2 tbsp Barebells Chocolate Milkshake

1 orange zest

Step 2

1/2 cup Rolled Oats

1/4 cup Flaked Almonds

2 tbsp Ground Almond/Almond Flour

1 tbsp Cacao

2 medjool dates chopped up

1/4 tsp sea salt

Topping

40-50g Dark Chocolate

Handful of crushed almonds or flaked almonds

Method:

1. Line a 1lb loaf tin with parchment paper

2. In a medium bowl, combined all of the step 2 ingredients.

3. Add all the step 1 ingredients into a medium sized pan and very gently heat whilst stirring until the coconut oil has melted and everything is combined. Remove from the heat.

4. Add the step 1 ingredients to the step 2 ingredients in the pan and combine with a spatula or wooden spoon.

5. Tip the oat and almond butter mixture into your lined loaf tin and press into all the corners, until you have a compact smooth layer.

6. Cover with cling film and place in the freezer for at least 10 minutes until it has set and hardened.

7. Melt the chocolate in a heatproof bowl over a simmering pan of water.

8. Remove the chocolate from the heat. Take your loaf tin out of the freezer. Get your smooth almond butter at the ready.

9. Pour the dark chocolate over the almond butter and oat layer, gently but quickly tilt the loaf tin so that the chocolate creates an even smooth layer. Sprinkle over your crushed almonds quickly before the chocolate sets.

10. Place back in the freezer or fridge until all set.

11. Slice and enjoy.

Notes

• Smooth almond butter works best, but you can make do with any peanut or nut or seed butter that you have.

• Medjool dates are options, but add a nice bit of caramel like chewiness.

• Store in the fridge. They will last for up to a week. In the freezer they will last a few weeks, but might be a little tough on the teeth.