Healthier Coconut Date Bars
As you can probably imagine the cake tins here are never empty for long! There's always a steady flow of test bakes being passed around! But sometimes I crave for a snack that doesn't have quite as much sugar (or guilt) attached to it. So this week I embarked on a mini mission to create an easy snack that is perfect for restoring energy post home-schooling. And I have to say these Healthier Coconut Date Bars were a total hit!
Substitutions
These delicious bars are also no bake - all you need is a food processor, brownie pan and the refrigerator. Easy to whip up at a moments notice with everyday store cupboard ingredients. The ingredients are also easily substituted with whatever you have in the pantry at the time. I used walnuts with the oats for the base here but I've also used hazelnuts, pecans and pistachios. The dates could also be combined with another dried fruit you enjoy. And don't have any cacao? No worries, simple cocoa powder will work just as well.
Make Them Vegan
Depending on your tastes, you can also substitute the peanut butter for almond or cashew butter. And to make these Healthier Coconut Date Bars vegan simply swap the honey for maple syrup. They really are totally versatile!
INGREDIENTS
Base Layer
100g gluten free oats
100g walnuts (or nut of your choice)
60g melted coconut oil
Layer Two
150g dates (with stones removed)
50g dried apricots
2 tbsp honey
130g peanut butter (or nut butter of your choice)
Top Layer
80g melted coconut oil
65g cacao powder
Cacao nibs and dessicated coconut to decorate
INSTRUCTIONS
Line a 20x20cm brownie pan with non stick parchment paper
In a food processor, blend together at high speed the oats, nuts and melted coconut oil
Once fully blended, pour the mixture into the brownie pan and press down into the corners and base
Refrigerate whilst making the second layer
Add the dates, apricots, honey and peanut butter to the food processor and blend fully
Remove the pan from the fridge and pour in the second layer, once again pressing it down
Return the pan to fridge for 30 minutes to harden
After this time, place the 80g melted coconut oil and cacao powder into a bowl and stir thoroughly making sure no clumps remain
Pour the cacao and coconut oil liquid over the top of the date and apricot layer and spread it evenly over the top
Decorate with your choice of sprinkles – I used cacao nibs and desiccated coconut for these
Return to the fridge to set (it should take up to 30 minutes)
Once fully set, slice into squares or rectangles and serve
NOTES
To make these vegan simply swap the honey for maple syrup
Keep stored in the fridge in an air tight container
For another delicious gluten free snack why not try these Lemon Pistachio Cheesecakes?
