Choc Pistachio Cookie Dough Bar

PREP 40 MIN
•
COOK  2 MIN

DF

EF

GF

VE

V

Number of servings
2
Ingredients

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

Methodbased on 12 servings
1

Place dates in a small bowl, cover with the boiling water and set aside for 10-15 minutes, tossing regularly.

2

Line a slice tin (approx.10 x 20cm) with baking paper.

3

Drain dates, reserving the water, and process with oats, peanut butter and vanilla to make a sticky dough, adding reserved water if needed.

4

Stir through sunflower seeds and press firmly into prepared tin. Place in freezer for 25-30 minutes to set.

5

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.

6

Drizzle chocolate over chilled base and top with chopped pistachios. Return to the freezer for 10 minutes or until the chocolate has set hard.

7

Cut into 12 even bars.

 

Store refrigerated in an airtight container for up to a week or freeze for up to 3 months.

Nutritional Informationper serving

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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