Coconut and Almond Oaty Bars

Gluten-free, refined sugar free and dairy free

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Ingredients

Step 1

1 tbsp Coconut Oil

1 1/2 tbsp Almond Butter

1 1/2 tbsp Maple Syrup

2 tbsp Plant Milk

Step 2

3/4 cup Rolled Oats

1/4 Desiccated Coconut or Chopped Almonds

2 medjool dates chopped up

1/4 tsp sea salt

1/2 tsp Ground Cinnamon

Topping

40-50g Dark Chocolate

1-2 tbsp Smooth Almond Butter or more coconut/chopped 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 peanut butter and oat layer, gently but quickly tilt the loaf tin so that the chocolate creates an even smooth layer. Drizzle a tablespoon or two over the melted dark chocolate and using the tip off a knife create almond butter chocolate swirls. You will have to work quickly, but carefully, as the chocolate will start to set quickly on the cold oat layer.

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.

• You can also add some chopped nuts on top of the melted chocolate.

• 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.