Ingredients
Equipment
Method
- In a large bowl add the oats, hazelnuts, cranberries, cacao nibs, vanilla extract and salt. Stir together.
- Use a food processor to process the dates until they get they become quite sticky. Test them by squeezing a little of the mixture together in your fingers - if it holds together it's ready.
- Add the peanut butter and maple syrup to a small saucepan over a low heat, stir carefuly until they combine making a nutty syrup.
- Tip the dates, and nutty syrup into the oat mixture and stir until all the ingredients are coated.
- Line an 20cm square or 8 inch square baking tray with baking parchment and tip the mixture into it. Pack it down as evenly and firmly as you can. Use the base of a measuring cup to help.
- Put the tray into the fridge for an hour, or until the mixture sets. Cut into bars.
Nutrition
Notes
Nutrtional Information: nutritional information is computer generated and is intended as a guideline only.
Make this gluten-free - ensure that you use certified gluten-free oats.
This recipe is suitable for vegetarians and vegans.
