NUTTER-BUTTER MUESLI BARS (VEGAN + SUGAR FREE)

July 04, 2017

NUTTER-BUTTER MUESLI BARS (VEGAN + SUGAR FREE)

Nutter-Butter Muesli Bars

I am a HUGE addict of Nut Butter!!

I can eat the likes of peanut, almond, sunflower, macadamia butter straight out of the jar- and I am talking BIG dollops of creaminess coming my way!!

I am not in denial. I do have food addictions, and for some reason, the taste of roasted nuts blended with a pinch of Sea Salt, is pure bliss!

Sometimes when things are hectic (when is it not being a mum!) and I find I have totally forgotten to eat, a few spoonfuls of nut butter gets me going again!

So although I can eat it on its own, nut butters make a perfect addition to desserts, snacks, slices, cakes & cookies! They add a great BINDING factor in lots of vegan recipes- so I would love to share this little recipe with you!

ONLY 6 Ingredients!

Ingredients:

1/4 cup Smooth Nut Butter (Almond, Peanut, Macadamia, Sunflower)

1 cup Organic Dates (Medjool are the best, otherwise regular dates work fine too, although may need to be soaked for 10 minutes and drain before use to soften.)

1/4 cup Organic Maple Syrup

1 cup Raw Insecticide-Free Almonds

1 1/2 cups Organic Rolled Oats

1 Tsp Organic Vanilla Essence

Optional Extras: Seeds, vegan chocolate chips, dried fruits

Method:

Pre-heat oven to 180 degrees.

Lightly toast oats and almonds for 10-15 minutes until golden brown. (You can also leave them raw or activate them if you choose!)

Blend dates into a food processor until a “dough-like” consistency forms.

Place oats, almonds and dates in a bowl and set aside.

Warm the maple syrup and nut butter in a small saucepan over low heat until runny and smooth.

Stir and pour over the oat mixture, and mix- breaking up the dates as you mix.

Once thoroughly mixed and ingredients dispersed throughout, transfer to an oiled baking pan.

Press down the mixture firmly, until entirely flattened equally in the pan. (Sometimes a can of food/drinking glass can help!)

Packing the mixture tightly is important as this helps the bars hold their shape.

Freeze the bars for 15-20 minutes.

Remove the slab from the pan and slice into squares.

*Store in an airtight container for up to a few days. Best kept in Freezer for longer storage option.


@bareandboho