Recipe and images courtesy of Rebel Recipes (@rebelrecipes on Instagram)
Makes: 16 squares
Prep Time: 20 minutes
Chill Time: 2 hours No Bake
Ingredients
- 200g Deglet Nour dates, pitted
- 180g rolled oats
- 60g walnuts, roughly chopped
- 80g dark chocolate, roughly chopped
- Zest of 1 orange
- 2 tbsp cashew butter
- 2 tbsp maple syrup
- 1 1/2 tbsp coconut oil
- 1 tsp vanilla extract
Topping
- 40g dark chocolate
- 1 tsp coconut oil
- Flaky sea salt
- Extra chopped walnuts (optional)
Method
- Line a 20cm square tin with baking parchment.
- Place the dates into a food processor and blend until they form a soft, sticky paste. If needed, soak them in warm water for 5 minutes first, then drain well.
- Add the oats and pulse a few times so they’re lightly broken down while still retaining texture.
- In a small saucepan, gently warm the cashew butter, maple syrup and coconut oil until melted and smooth. Remove from the heat and stir in the vanilla extract.
- Pour the warm mixture into the food processor and pulse briefly until everything starts to come together.
- Add the chopped walnuts, chopped dark chocolate and orange zest, then pulse once or twice just to combine, leaving plenty of texture.
- Transfer the mixture to the prepared tin and press down very firmly using the back of a spoon or the base of a glass until smooth and compact.
- Melt the topping chocolate with the coconut oil and drizzle generously over the top. Finish with flaky sea salt and a few extra chopped walnuts.
- Refrigerate for at least 2 hours, or until completely firm.
- Slice into 16 squares using a sharp knife.
Tip
Keep refrigerated for up to a week or freeze for up to a month. They’re perfect for picnics as they hold together beautifully straight from the fridge.
