Ingredients
1/2 cup old-fashioned oats
1/4 cup raisins, or cranberry's
1/2 tsp kosher salt
1 cup pitted dates
1/2 cup creamy peanut butter (Adam's no stir no sugar)
1/4 cup honey (cut back?)
1 tsp vanilla extract
Directions
1. Line an 8-inch square pan with wax paper.
2. Roughly chop roasted almonds and combine in a bowl with oats, raisins, and salt.
3. Pulse pitted dates in a food processor to make a coarse paste; add to the bowl
4. Heat peanut butter and honey over medium heat for one minute. Whisk in vanilla extract until smooth. (I forgot to heat and it worked?)
5. Add mixture to the bowl, mix to combine, and then press firmly into the prepared pan.
6. Freeze for four minutes to set. Pick the bar up by the wax paper, transfer to a cutting board, and cut into 18 bars. Store in airtight container.
Makes 18 bars.
2. Roughly chop roasted almonds and combine in a bowl with oats, raisins, and salt.
3. Pulse pitted dates in a food processor to make a coarse paste; add to the bowl
4. Heat peanut butter and honey over medium heat for one minute. Whisk in vanilla extract until smooth. (I forgot to heat and it worked?)
5. Add mixture to the bowl, mix to combine, and then press firmly into the prepared pan.
6. Freeze for four minutes to set. Pick the bar up by the wax paper, transfer to a cutting board, and cut into 18 bars. Store in airtight container.
Makes 18 bars.
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