Seeded nutty energy bars

Seeded nutty energy bars

By
From
The Pip & Nut Butter Cookbook
Makes
16
Photographer
Adrian Lawrence

Not the prettiest little bar in the book, but never judge a snack by its looks. It’s what’s inside that counts.

Ingredients

Quantity Ingredient
2 tablespoons unsalted butter or coconut oil, plus a little extra for greasing
6 large medjool dates, pitted and chopped
2 tablespoons pumpkin seed butter
240ml maple syrup
180g rolled oats
75g almonds, hazelnuts, pecans, walnuts or cashews
50g pumpkin seeds
50g sunflower seeds
1/2 teaspoon salt

Method

  1. Preheat the oven to 180°C. Lightly grease a 20 x 10cm baking tray and line with baking parchment, leaving an overhang on the long sides.
  2. Bring the dates, seed butter and maple syrup to the boil in a small saucepan, then reduce the heat to medium-high and boil, stirring often, until the dates are very soft and the maple syrup is slightly reduced, about 8–10 minutes. Remove from the heat and stir in the butter or coconut oil until melted. Mash the dates with a fork until as smooth as possible.
  3. Toss the oats, nuts, pumpkin and sunflower seeds and salt together in a large bowl. Stir in the date mixture until evenly coated. Scrape half the oat mixture into the prepared tray and press very firmly and evenly with a rubber spatula to compress it as much as possible. Add the remaining oat mixture and press until it is very tightly packed into the tray.
  4. Bake for 45–50 minutes, until the mixture has darkened in colour and is firm around the edges; the centre should give just slightly when pressed. Leave to cool in the tray before turning out (or leave to set overnight), then cut into 16 bars.
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