Choc-nut energy bars

Name: Choc-nut energy bars
Prep time: 20 min
Cook time: 2 min
Total time: 22 min
Yield: 24
Ingredients: 200 g cashew nuts; 150 g pecan nut halves; 75 g gluten-free porridge oats; 100 g Waitrose seed, & goji berry mix; 9 pitted medjool dates (about 180g), chopped; 100 g peanut butter; 2 tbsp coconut oil; 2 tbsp honey; 1 tbsp vanilla extract; ½ tsp fine salt

The perfect pick-me-up for dozy mornings and slow afternoons, these bars are packed with oats, goji berries, medjool dates and other berries.

5 out of 5 stars(4) Rate this recipe

Gluten freeVegetarianHealthy

Makes24
CourseSnack
Prepare20 mins
Cook2 mins
Total time22 mins
Plussetting

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200g cashew nuts
150g pecan nut halves
75g gluten-free porridge oats
100g Waitrose seed, & goji berry mix
9 pitted medjool dates (about 180g), chopped
100g peanut butter
2 tbsp coconut oil
2 tbsp honey
1 tbsp vanilla extract
½ tsp fine salt

CHOCOLATE TOPPING

100g dark chocolate (70% cocoa)
1 tbsp coconut oil
1 tbsp cocoa powder, sifted
2 tsp vanilla extract

Put the nuts, oats and seed and berry mix in a food processor and whizz to a chunky mixture. Add the remaining bar ingredients; whizz again until just combined. Transfer to a deep 20cm x 30cm tray lined with baking parchment and press into an even layer with the back of a spoon. Chill while you make the topping.
For the topping, break the chocolate into small pieces and melt with the coconut oil in a heatproof bowl, either in the microwave or over a pan of simmering water. Once melted, beat in the remaining ingredients until smooth.
Pour the chocolate over the nut mixture and spread with the back of a spoon until you have an even coating. Return to the fridge to set for about 1 hour, then cut into 24 squares. The bars can be stored in a sealed container in the fridge for up to 2 weeks.

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