Elevensies is a huge deal in our house - we love our snacks! It’s that time of day that is not quite lunch but breakfast was hours ago…hmmmm…rather than reach for something sugary to go with your mid-morning cup of tea or juice, try this easy to make recipe and you’ll be truly satisfied until lunch. This is great for kids and even my one year old devours big chunky pieces! This recipe is almost raw, but still full of living energy that will keep you gong for a few hours, at least.
TOP TIP – always check the ingredients of your peanut butter – look for 100% peanuts without sugar. Sugar is often added into peanut butter which then makes it less healthy.
Prep Time: 10 mins
Yield: 12 portions – you can freeze and / or keep in an airtight container in the fridge for about 7 days
- 1 cup rolled GF oats
- ½ cup peanut butter – i used sugar free and lightly sea salted – the brad i use is quite oily, if the brand you use is dry, you may need to add more. Go by texture – the mixture should stick together.
- 1 cup de-pitted dates – use juicy palm or medjool dates.
- 3/4 cup desiccated coconut
- 1/4 cup chia seeds – i used black
- 1 tsp vanilla powder
- 1/4 cup dried blueberries
- 1 TBS cold pressed coconut oil
- place all ingredients in a food processor, pulse until well combined
- make sure the “batter” will stick together if you squeeze it in your fingers
- on a lined baking tray (line with brown baking / parchment paper, place the mixture
- using your hands or a spatula, spread the mixture on the baking tray evenly - aim for about 1 cm thick
- freeze for a few hours - this will make the mixture easy to slice into pieces