~ the ideal breakfast or snack bar for those on-the-go as they can be made in big batches and stored in your fridge or freezer. Make sure to defrost for at least 3 hours before eating. This recipe is packed full of natural energy, antioxidants, good fats, protein and fibre — a perfect balance.

~ get kids involved  - this is a fun recipe to make! It’s sticky and a bit messy.

 

Prep Time: about 25 mins

Yields: 6-8 servings medium breakfast bar servings (or double this depending on how big you want to make your bars, for example make them smaller for snacks)

 

homemade dates

ingredients:

  • 1 cup nuts of your choice (if the nuts have a brown skin, make sure to soak overnight and dehydrate to help breakdown the enzymes inhibitors in the skin)
  • (to avoid nuts, you can replace with seeds or equal amounts oats or more buckwheat)
  • 1 cup buckwheat flakes (you can use GF oats as well)
  • 1/4 cup chia seeds
  • 1/4 cup goji berries
  • 1/4 cup cacao nibs
  • 1 tsp high mineral salt like pink salt
  • 1 1/4 cups of dates (I use palm dates fresh from my garden, but medjooll dates also work well — just make sure they’re soft and moist)
  • 1 tsp vanilla powder
  • 1/3 cup coconut oil

method:

  • de-pip your dates
  • add all ingredients into a food processor and blend until well combined
  • the mixture should stick together in a ball — if not, add more dates or a drop more oil
  • take the mixture and place into tins or cases of your desired shape and size – flatten down with a spatula. I like my bars nice and thick and so use a 6-mini-loaf silicone tray and keep the bars about 1.5 cm thick. There is no rule here!
  • OPTION: you can even make the mixture into energy balls instead of bars if you desire!
  • place your bars in the freezer for up to 20 minutes until they have set
  • remove from the trays (this is why I use silicone trays as it is easier to remove the bars)
  • store in fridge for up to 2 weeks, or keep in the freezer until you’re ready to eat.

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