These really are the perfect tea time treat to bake quickly, munch slowly and enjoy with a big cup of tea on the weekend. They’re my go-to bake when I’m peckish, as I normally always have these ingredients or at least the base ingredients in my cupboard. I tend to change up what I put in them, cranberries and pistachios being a particular favourite over the winter months.
The base ingredients of dates, honey and coconut oil come together to make a sweet caramel like sauce that is seriously beautiful to look at, and incredibly delicious to eat straight from the blender.
These bites store brilliantly, so make a big batch and snack on them during the week.
1 cup medjool dates
1/2 cup water
1/3 cup melted coconut oil
1/3 cup honey
1.5 cup oats/ gluten free oats
1/2 cup flaked almonds
1/2 cup sultanas
1/4 cup cacao nibs
Preheat the oven to 160 degrees celcius. Start by adding the dates and water to a saucepan, bring to the boil and simmer until soft. Add the water and dates to your blender/ food processor and blend until a smooth syrup. Pour in the honey and melted coconut oil and blend to combine.
Add the oats, sultanas, flaked almonds and cacao nibs to a bowl before pouring in your liquid mixture. With a wooden spoon vigorously combine until its completely mixed and every piece of the dry mix is coated.
Spoon onto a baking tray, lined with parchment paper. you want the mixture to be around 1 inch high.
Place in the preheated oven and cook for around 20 minutes.