Dark Chocolate Date & Oat Bars

RAW . VEGAN . GLUTEN-FREE

Rustic style, easy, chewy and delicious bars that will keep you fuller longer. These a so good as a healthy tea time snack or even an on-the-go breakfast bar.

INGREDIENTS

Base Ingredients:

1 c gluten-free Porridge Oats 8 pitted Medjool dates 2 tbsp chia seeds 2 tbsp Cacao powder 3 tbsp Almond butter 1 tbsp coconut oil 1 tsp Vanilla extract Pinch salt 1/4 tsp ground Cinnamon

Chocolate Topping:

80g Good quality 70-90% dark chocolate (I use Lindt)

2 tbsp maple syrup

1 tbsp melted Coconut oil

METHOD:

1. In a food processor grind together the base ingredients until they form a dough that stick together when pressed between your fingers. You'll need to scrape the sides of the mixing bowl down occasionally with a spatula. Keep some texture to it.

2. Transfer the dough to a shallow lined baking tin or square shaped container. Press down flat and even using the spatula or the back of a spoon, and pop in the freezer while you make the topping.

3. To make the chocolate topping, break up and melt the chocolate bar in a bowl over very hot water in a saucepan. Add the coconut oil to melt with it.

4. Stir in the maple syrup.

5. Spread the chocolate over the base, working quite quickly before it starts to set, and return to the freezer for an hour to set before cutting into bars or squares.

NOTES

These will keep in a sealed container in the fridge for a couple of weeks, and in the freezer for 2 months.