Choc-nut energy bars

Name: Choc-nut energy bars
Prep time: 40 min
Cook time: 4 min
Total time: 50 min
Ingredients: 200g cashew nuts150g pecan nut halves 75g gluten-free porridge oats 100g Waitrose seed, berry & goji berry mix 9 pitted medjool dates (about 180g), chopped 100g peanut butter 2 tbsp coconut oil 2 tbsp honey 1 tbsp vanilla extract 1⁄2 tsp fine salt CHOCOLATE TOPPING100g dark chocolate (70% cocoa solids)1 tbsp coconut oil 1 tbsp cocoa powder, sifted 2 tsp vanilla extract; 200g cashew nuts150g pecan nut halves 75g gluten-free porridge oats 100g Waitrose seed, berry & goji berry mix 9 pitted medjool dates (about 180g), chopped 100g peanut butter 2 tbsp coconut oil 2 tbsp honey 1 tbsp vanilla extract 1⁄2 tsp fine salt CHOCOLATE TOPPING100g dark chocolate (70% cocoa solids)1 tbsp coconut oil 1 tbsp cocoa powder, sifted 2 tsp vanilla extract; 200g cashew nuts150g pecan nut halves 75g gluten-free porridge oats 100g Waitrose seed, berry & goji berry mix 9 pitted medjool dates (about 180g), chopped 100g peanut butter 2 tbsp coconut oil 2 tbsp honey 1 tbsp vanilla extract 1⁄2 tsp fine salt CHOCOLATE TOPPING100g dark chocolate (70% cocoa solids)1 tbsp coconut oil 1 tbsp cocoa powder, sifted 2 tsp vanilla extract; 200g cashew nuts150g pecan nut halves 75g gluten-free porridge oats 100g Waitrose seed, berry & goji berry mix 9 pitted medjool dates (about 180g), chopped 100g peanut butter 2 tbsp coconut oil 2 tbsp honey 1 tbsp vanilla extract 1⁄2 tsp fine salt CHOCOLATE TOPPING100g dark chocolate (70% cocoa solids)1 tbsp coconut oil 1 tbsp cocoa powder, sifted 2 tsp vanilla extract

55.0

www.waitrose.com

Your recipes

Prep Time: 40

Cook Time: 4

Total: 50

Servings: 2424

Cost: $0.00 /serving

Ingredients

Remove All · Remove Spices · Remove Staples

200 grams cashew nuts150 grams pecan nut halves 75 grams gluten-free porridge oats 100 grams Waitrose seed, berry & goji berry mix 9 pitted medjool dates (about 180 grams), chopped 100 grams peanut butter 2 tbsp coconut oil 2 tbsp honey 1 tbsp vanilla extract 1⁄2 tsp fine salt CHOCOLATE TOPPING100 grams dark chocolate (70% cocoa solids)1 tbsp coconut oil 1 tbsp cocoa powder, sifted 2 tsp vanilla extract200 grams cashew nuts150 grams pecan nut halves 75 grams gluten-free porridge oats 100 grams Waitrose seed, berry & goji berry mix 9 pitted medjool dates (about 180 grams), chopped 100 grams peanut butter 2 tbsp coconut oil 2 tbsp honey 1 tbsp vanilla extract 1⁄2 tsp fine salt CHOCOLATE TOPPING100 grams dark chocolate (70% cocoa solids)1 tbsp coconut oil 1 tbsp cocoa powder, sifted 2 tsp vanilla extract200 grams cashew nuts150 grams pecan nut halves 75 grams gluten-free porridge oats 100 grams Waitrose seed, berry & goji berry mix 9 pitted medjool dates (about 180 grams), chopped 100 grams peanut butter 2 tbsp coconut oil 2 tbsp honey 1 tbsp vanilla extract 1⁄2 tsp fine salt CHOCOLATE TOPPING100 grams dark chocolate (70% cocoa solids)1 tbsp coconut oil 1 tbsp cocoa powder, sifted 2 tsp vanilla extract200 grams cashew nuts150 grams pecan nut halves 75 grams gluten-free porridge oats 100 grams Waitrose seed, berry & goji berry mix 9 pitted medjool dates (about 180 grams), chopped 100 grams peanut butter 2 tbsp coconut oil 2 tbsp honey 1 tbsp vanilla extract 1⁄2 tsp fine salt CHOCOLATE TOPPING100 grams dark chocolate (70% cocoa solids)1 tbsp coconut oil 1 tbsp cocoa powder, sifted 2 tsp vanilla extract

Export 0 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

1. Put the nuts, oats and seed and berry mix in a food processor and whizz to a chunky mixture. Add the remaining bar ingredients; whizz again until just combined. Transfer to a deep 20cm x 30cm tray lined with baking parchment and press into an even layer with the back of a spoon. Chill while you make the topping.2. For the topping, break the chocolate into small pieces and melt with the coconut oil in a heatproof bowl, either in the microwave or over a pan of simmering water. Once melted, beat in the remaining ingredients until smooth.3. Pour the chocolate over the nut mixture and spread with the back of a spoon until you have an even coating. Return to the fridge to set for about 1 hour, then cut into 24 squares. The bars can be stored in a sealed container in the fridge for up to 2 weeks.

Step 2