Choc Pistachio Cookie Dough Bar
PREP 40 MIN•COOK 2 MIN
DF
EF
GF
VE
V
Number of servings
2
33 1⁄3g pitted medjool dates
1⁄8 cup (10ml) water boiling
1⁄4 cup (25g) rolled oats (or brown rice flakes or quinoa flakes if gluten free)
1⁄8 cup (10g) crunchy natural peanut butter (or other nut butter)
1⁄8 tsp vanilla extract
1⁄8 cup (5g) sunflower seeds (kernels)
Topping
1⁄8 cup (8 1⁄3g) 70% dark chocolate melts (or dairy-free alternative)
1⁄3 tsp coconut oil
1⁄8 cup (5g) pistachios chopped
Place dates in a small bowl, cover with the boiling water and set aside for 10-15 minutes, tossing regularly.
Line a slice tin (approx.10 x 20cm) with baking paper.
Drain dates, reserving the water, and process with oats, peanut butter and vanilla to make a sticky dough, adding reserved water if needed.
Stir through sunflower seeds and press firmly into prepared tin. Place in freezer for 25-30 minutes to set.
Melt chocolate and coconut oil in the microwave in 30 second intervals (or in a bowl over a saucepan with a small amount of simmering water, stirring) until just melted. It should be warm to the touch but not too hot or it won’t set properly.
Drizzle chocolate over chilled base and top with chopped pistachios. Return to the freezer for 10 minutes or until the chocolate has set hard.
Cut into 12 even bars.
Store refrigerated in an airtight container for up to a week or freeze for up to 3 months.
Energy (kJ)
780 kJ / 186 cals
Protein
4.7 g
Fat
8.9 g
Sat. Fat
2.7 g
Carbs
20.5 g
Sugar
12.8 g
Fiber
3.6 g
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