⏱ 15 mins prep + 18 mins to bake
? 10 normal size bars
Recipe from: vitamin-sunshine.com
150g oats (divided)
50g desiccated coconut
1/4 tsp baking soda
2 tbsp ground flax
50g coconut oil
1 tsp lemon juice
pinch of salt
1 tbsp hot water (if needed)
Preheat oven to 170ºC. Add 1 cup of oats to a food processor bowl, and process until a flour forms. Add coconut, dates, sea salt and baking soda, and process until the dates are fully broken up. Add the other 1/2 cup oats and walnuts, and pulse 8-10 times, until the walnuts are chopped, but still a bit chunky. To the food processor bowl, add the egg, flax and coconut oil, and pulse until combined. Reserve 1/2 cup of oatmeal mixture to use as a topping. Line pan with baking paper (about 20cmX20cm). Add the rest of the oatmeal cookie mixture to the pan and press down into an even layer (put baking paper over the top, it is then easier to press down).
Rinse out the food processor, and add date layer ingredients. Pulse 10-15 times, until the dates are broken up. Then, process for another 3-4 mins, until the dates take on a light, whipped caramel colour. If you soaked the dates, this process should be very easy. If your dates were soft, so you opted not to soak them, and they are not whipping up nicely, you can add 1-2 tbsp of hot water to help them process smoother.
Carefully, using wet hands to press it down and smooth it, add the date later on top of the cookie layer. Using wet hands will keep the layer from sticking and pulling up the cookie layer. Crumble the reserved oats mixture over the top.
Bake for 15-18 mins at 200C. Store in the fridge.
Price: £4.70 (based on Sainsbury’s prices)
Notes: The best snack I have had in a long time. The date layer tastes like caramel and it’s very filling.