20 minutes
preparation
0 minutes
baking
90 minutes
resting time
You will need:
Blender or food processor
Ingredients for the almond bars
For 16 servings, 1 serving = 1 bar (5 g of sugar)
100 g rolled oats
50 g almonds
1 pinch of salt
250 g dates, pitted
50 g almond butter, unsweetened
3 tbsp water
100 g chopped almonds
3 tbsp milk or plant milk
For the chocolate coating
150 g dark chocolate (at least 50% cocoa content)
1 tbsp coconut oil
Preparation
Step 1:
Fill the blender with 100 g of rolled oats, 50 g of almonds, and a pinch of salt and grind to a fine powder. Put the oat-almond flour in a bowl and set aside.
Step 2:
Add 250 g of dates, 50 g of almond butter, and 3 tbsp of water to the blender and process until it forms a paste.
Step 3:
Take 200 g of the date paste from the blender and in a bowl mix with 100 g of chopped almonds.
Step 4:
For the base of the bars, add the oat-almond flour to the remaining date paste in the blender. Add 3 tbsp of milk or milk alternative and blend everything to a smooth mixture.
Step 5:
Place the mixture on baking paper and shape into a rectangle approximately 1 cm high.
Step 6:
Spread the date paste from step 3 evenly on the base and freeze for 30 minutes.
Step 7:
Cut bars of thumb thickness with a large knife. Slightly separate the bars so that they don’t stick together. Freeze for another 60 minutes.
Step 8:
After approximately 50 minutes, roughly chop 150 g of dark chocolate and melt it along with the coconut oil over a water bath.
Step 9:
Take the bars out of the freezer, cover them with the melted chocolate and then freeze again.
Step 10:
For best taste, before serving, let the almond bars thaw at room temperature for approximately 10 minutes!
