We had these at a friend's house last night and they were very good.
No Bake Date bars
Crust
1.5 cups whole raw almonds
1.5 cups regular oats
1/2 tsp kosher salt
10 dates, pitted and roughly chopped
1/4 cup coconut oil
Date filling
25 dates, pitted and roughly chopped (approx 2.5 cups)
1/2 cup water
Instructions
1. Line a square pan (I used 8in x 8 in) with two pieces of parchment paper going opposite ways. In a food processor, process the almond, salt, and oats until a fine crumble forms. Now add in the dates and process until crumbly again. Melt the coconut oil and add to the mixture and process until sticky. You can add a tiny bit more oil if the dough is too dry. I didn’t need to. Remove from processor and set aside 3/4 cup of the mixture for later, and press the rest of the mixture very firmly and evenly into the pan.
2. Take the pitted/roughly chopped dates and water and process in the food processor until a paste forms. You will have to stop and scrape down the sides of the bowl often. Add add a bit more water if needed, but you want the paste quite thick. Scoop out the date mixture onto the crust and gently spread with the back of a wet spatula until even.
3. Sprinkle the 3/4 cup of mixture you set aside and gently press down with fingers. Refrigerate until firm, at least 1 hour, preferably overnight. Cut into squares and serve. Store in the fridge or freezer.
No Bake Date bars
Crust
1.5 cups whole raw almonds
1.5 cups regular oats
1/2 tsp kosher salt
10 dates, pitted and roughly chopped
1/4 cup coconut oil
Date filling
25 dates, pitted and roughly chopped (approx 2.5 cups)
1/2 cup water
Instructions
1. Line a square pan (I used 8in x 8 in) with two pieces of parchment paper going opposite ways. In a food processor, process the almond, salt, and oats until a fine crumble forms. Now add in the dates and process until crumbly again. Melt the coconut oil and add to the mixture and process until sticky. You can add a tiny bit more oil if the dough is too dry. I didn’t need to. Remove from processor and set aside 3/4 cup of the mixture for later, and press the rest of the mixture very firmly and evenly into the pan.
2. Take the pitted/roughly chopped dates and water and process in the food processor until a paste forms. You will have to stop and scrape down the sides of the bowl often. Add add a bit more water if needed, but you want the paste quite thick. Scoop out the date mixture onto the crust and gently spread with the back of a wet spatula until even.
3. Sprinkle the 3/4 cup of mixture you set aside and gently press down with fingers. Refrigerate until firm, at least 1 hour, preferably overnight. Cut into squares and serve. Store in the fridge or freezer.
No comments:
Post a Comment