No-Bake Almond Butter Breakfast Bars
Ingredients
- 300g dates (or mixture of dates, figs, raisins)
- 240ml warm water
- 100ml coconut oil, melted
- 2 tbsp almond butter
- 500g rolled oats
- 100g desiccated coconut
- 50g pumpkin seeds
- 50g dried cranberries
Preparation
Line a baking tray with baking parchment and set aside.
Soak the dates in the warm water for 20 minutes (you can skip this if you have a really powerful blender), then blend the dates, almond butter, and coconut oil in a high-speed blender until a smooth paste forms.
Put the oats, desiccated coconut, pumpkin seeds, and dried cranberries into a large mixing bowl, add the date paste, and stir until fully combined.
Pour or spoon the mixture into the baking tray and press down firmly to form an even slab.
Freeze for 2 hours until set, then cut into squares and store in the fridge for quick use.
