Todays new snack recipe is definitely one to satisfy any and all sweet tooths. Unless you're teethless, but I'm hoping not many of you are. Even if so, you could probably grind these up slurp them through a straw. I wouldn't want you to miss out on the deliciously smooth rich brownie taste! Yup, these bars taste like raw brownies studded with rolled oats and toasted nuts. They may seem like a decadent treat, but they're actually only 7 ingredients, just over 300 calories a bar, high in antioxidants, healthy fats, and fiber, & have about 8 grams of protein. On top of all that, they're no bake!
Healthier Brownie Bars
MAKES 12 BARS
- 1.5 cup old fashioned rolled oats
- 1 cup nuts, rough chopped (I used almonds & pecans)
- 1 cup walnuts
- 2 cups pitted dates, soaked in warm water 10 minutes & drained
- 3/4 cup cocoa or cacao powder
- 1/4 natural peanut or almond butter
- 1/4 cup agave nectar, maple syrup, or honey
Toast your oats and 1 cup nuts (almonds & pecans) in a 350 degree oven for roughly 10 minutes or until slightly golden brown.
While toasting, add walnuts to a food processor. Pulse until a loose "meal" is reached (now you've got walnut meal!). Remove and set aside. Add dates and process for about 1 minute until you get a dough-like consistency. Add the walnut meal and cocoa or cacao powder back in and process until everything mixed and smooth.
Transfer the mixture to a large bowl and add in the toasted oats & nuts. Stir to combine. You may have to use your hands to mix everything up. Next, warm the honey and almond or peanut butter in a small pot over medium low heat for 2-3 minutes so that it becomes pourable. Pour over the brownie mixture and stir everything up to combine (once again using your hands might be the best option).
Once well incorporated, transfer to an 8x8 square baking pan lined with parchment paper. You could use a 9 x 13 pan, but if so, only use 3/4 so that the bars don't come out too thin. Press down firmly to even out the top & cover. Freeze for 15-20 minutes to harden.
Lift bars from the pan and cut into into 12 even bars. Store in an airtight container in the fridge or freezer.
- recipe from Minimalist Baker