One could, if one wanted, call them superfood mega nutritious healthy chocolate energy bars but that would be too long a name for something so decidedly elegant and petite and so, skinny bars it is and these are skinny in both appearance and spirit and all too easy to eat not just as a nutritious dessert, but also as a post-workout snack or during that time of the day when you feel hungry or depressed.
I might have mistakenly erased the photograph of ingredients assemblage which is why we begin with the recipe. Starting with a clean bowl and a spatula.
in with coconut oil, always a good start.
followed with an all natural sweetener in the form of mushed up, pitted dates
mix them well to form a somewhat wet base for the rest of the ingredients
rolled oats that I pulsed a couple times to somewhat break them
followed by rice flour and cinnamon and vanilla extract
give it all a mix to incorporate the wet ingredients well into the dry.
and finally the dried fruits, nuts and seeds. Here I have some raisins, goji berries, chia seeds, chopped almonds as well as some black and white sesame seeds.
Give all the ingredients a thorough mixture to slick them somewhat with the oil and dates mixture
and prepare a baking tin by lining it with baking paper to prevent the oatmeal bars from sticking to the tray.
Scrape the contents into the tray and flatten the top, making sure it’s even on all sides before baking it at 180ºC for 35-40 minutes.
It will come out bronzed at the top and I realized the raisins had swollen a bit and protruded out. This is, at this stage, a tin full of delicious granola and to make them into skinny bars you have to let it cool completely.
The final stage involves a bit of pouring and sprinkling and here I have some melted chocolate and a couple tablespoons of slivered pistachios. You can melt some vegan chocolate for this purpose but I have here some homemade chocolate, the recipe for which I’m still perfecting and perhaps I will upload it soon but for now some melted chocolate (any you prefer) would work.
Sprinkle over the nuts while the chocolate is still liquid and keep it to set in the fridge for a couple hours or until you’re ready to unmould and slice after it’s set.
The surface takes over a rather matt look accentuated with the vibrant greens of the slivered pistachio’s and tastes even better.
Find a sharp knife and get carving. The size of the pieces you cut is entirely up to you. They can be shards, chunks, blocks, slivers or you can just chew on this entire thing whole.
Just look at this glorious cross section. There’s a bit of everything.
and another cross-section, if you’re into cross-sections. I mean, of course, you could make thicker chunkier bars by spreading it into a smaller baking tin but they’d still be skinny bars.
Rolled oats: 250g
Rice flour: 80g
Coconut oil: 50mls
mashed dates: 170g (Alternatively use maple syrup or any other syrup)
Nuts +seeds: 80g (I used almonds, chia, black and white sesame seeds)
dried berries and raisins: 60g (I used raisins and goji berries)
Cinnamon: 1 tsp
vanilla extracts: 1 tsp
melted Vegan chocolate: 150g
Slivered Pistachios: 2 tbsps
Pulse the oats in a food processor to break them as an optional step.
In a clean bowl mix together the dates and coconut oil until well combined. Tip in the oats, rice flour, cinnamon and vanilla extract and mix. Add the nuts, seeds, berries and raisins and mix until well combined.
Spread in a baking tin lined with baking sheet and flatten the surface evening out the layer and bake at 180ºC for 35-50 minutes or until the top is browned.
Let it cool completely before glazing with melted chocolate and sprinkling over slivered pistachio’s.
Refrigerate to set and cut into large pieces or smaller chunks.
Store in the refrigerator in an airtight container for best results. These keep for a couple weeks if well stored, though they are much too easily eaten before the weekend is over.
NOTE: use date/ maple/rice syrup or coconut sugar instead of mashed dates if you prefer and any other dried fruits, nuts and seeds of your choice.