~ 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)
- 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
- 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.