Soft and chewy bars with sweet Medjool dates, crunchy pecans and flaked almonds. Studded with dark chocolate chips, these bars aren't overly sweet thanks to the rich and earthy tahini. Even better, they're a one-bowl recipe and require no baking so they're simple and easy to make and they store amazingly in the freezer so there's always something to grab-and-go. Have them by themselves or crumbled over greek yogurt.
Time to prepare : 10 minutes
Time to chill : 2 hours
Serves : 9
Ingredients
60g pecans
120g Medjool dates, pitted
120g jumbo rolled oats
80g flaked almonds
30g sesame seeds (I use black)
1 tsp flakey sea salt
120g tahini
8 tbsp golden syrup
3 tbsp maple syrup
60g butter*
1 tsp vanilla extract or essence
120g dark chocolate chips
Method
Grease and line an 8 x 8" square baking tin with greaseproof paper.
Use a sharp knife to roughly chop the pecans and Medjool dates.
In a large mixing bowl, mix the oats, chopped dates and pecans, flaked almonds, sesame seeds and salt together.
In a large saucepan over a low - medium heat, add the tahini, golden syrup, maple syrup and butter together. Keep on the heat until everything has melted down together and it's a smooth consistency, then remove from the heat and add the vanilla.
Pour the wet ingredients in with the dry ingredients and mix everything together with a spatula or spoon until everything is evenly coated.
Add 2/3 of the chocolate chips in and mix through once or twice - they should just start to melt. Pour the mixture into the prepared baking tin and use the back of the spatula or spoon to spread it out evenly in the tin, pressing down firmly to compact everything together.
Melt the remaining 1/3 chocolate chips in the microwave until smooth, then drizzle all over the top.
Chill in the fridge for at least 2 hours before slicing.
Nutritional Information
(per serve)
350 calories
22g fat, 30g carbs, 8g protein
Good to know/alternatives:
Oats are naturally gluten-free, but use certified GF oats if that's an important factor.
Swap the butter for coconut oil or vegan butter to make this dairy free and vegan.
Most dark chocolate chips (70%+) contain no dairy but again, double check for certified DF chocolate to make these vegan.
Make these your own by swapping in/out your preferred nuts, seeds and dried fruits. Just keep the weight ratios the same and make sure to roughly chop any larger ingredients.
Use nut butter instead of tahini for a sweeter, nuttier bar.
Store these in an airtight container in the fridge for up to 5 days or freezer for up to 3 months. These freeze amazingly and only need 30 minutes at room temperature to defrost, making them perfect for grab-and-go snacks.