Nutrition balance score
Good
Glycemic Index
53
Low
Glycemic Load
41
High
Nutrition per serving
Calories549 kcal (27%)
Total Fat25.8 g (37%)
Carbs76.8 g (30%)
Sugars47.1 g (52%)
Protein12 g (24%)
Sodium93.2 mg (5%)
Fiber7.7 g (27%)
% Daily Values based on a 2,000 calorie diet
Ingredients
5 servings
10pitted medjool dates
1 cupold fashioned oats
1 cupraw cashews
unsalted
2 Tbsppure maple syrup
¼ cupcreamy peanut butter
natural
1 Tbsppure maple syrup
2 TBSPwater
+ 2 tsp
Toppings
2 Tbspmini chocolate chips
or other dairy-free variety if making vegan
2 Tbspunsweetened coconut flakes
2 Tbspnuts
I used hazelnuts and walnuts, Pecans and/or peanuts would also be delicious
sea salt
Instructions
Step 1
Line a loaf pan with parchment paper and grease with non-stick cooking spray.
Step 2
Base: To a food processor, combine dates, oats, cashews and maple syrup. Process on high for 1-2 minutes, until ingredients form a block of dough. Remove from food processor and place in loaf pan. Press down to evenly distribute. It's helpful to grease the bottom of a glass measuring cup and use that to compress the dough evenly in the pan.
Step 3
PB frosting: To a medium-sized bowl, add peanut butter, maple syrup and 1 tbsp water. Use a wire whisk to combine, gradually adding in the additional water until the peanut butter starts to resemble a frosting. Pour over dough in loaf pan and use the back of a spoon to evenly spread out.
Step 4
Sprinkle toppings evenly over top, pressing gently into the peanut butter frosting. Add a sprinkle of sea salt (optional).
Step 5
Place in the freezer for 1-2 hours or refrigerate for 5-6 hours. Slice into 12 bars and serve!
Step 6
Store covered in the fridge for up to 1 week.
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