Cashew + maple muesli bars

Cashew + maple muesli bars

By
From
Eat This, My Friend
Makes
10 bars
Photographer
Jade O'Donahoo; Huw Rogers

This recipe is the result of my very first attempt at making my own muesli bars – and frankly, they are the best I have eaten in my life. Beware, they are very addictive!

Ingredients

Quantity Ingredient
150g rolled oats
155g salted cashews
60g crunchy peanut butter
60ml maple syrup
180g medjool dates, pitted

Method

  1. Prepare a cake tin with baking paper.
  2. Dry toast the oats for a couple of minutes in a wide heavy-based frying pan over medium heat, shaking the pan every now and then. Set aside in a large mixing bowl.
  3. Very briefly blitz the cashews in a food processor. Pour into the bowl with the oats and stir to combine.
  4. Heat the peanut butter and maple syrup in a saucepan over medium heat until liquified, then pour over the oats. Stir again.
  5. Add the dates, one by one, into a food processor with the motor running and blitz until they are completely puréed. Transfer to the mixing bowl.
  6. Use your hands to thoroughly combine the mixture, then transfer it to the cake tin and very firmly press it down, using the palms of your hands.
  7. Place the tin into the refrigerator for 4 hours, to set.
  8. Once set, remove from the tin and cut into bars.
  9. The bars will keep in the fridge for up to a week when stored in an airtight container.
Tags:
Vegetarian
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