These raw, bite-size treats are so easy to make and they are very moreish. I made a batch two days ago, and they were finished in two days. They are low-GI and are naturally free from gluten, dairy, eggs and sugar. The oats don't comply with Paleo (strictly speaking), but if you are able to tolerate oats, then these are a win.
I made this batch with pecan nuts, but you can make them with any nut of your choice. I have made a batch with cashew nuts and they turned out beautifully.
Ingredients for 24 small squares or 12 bars:
1/2 cup gluten-free rolled oats
3 medjool dates
3/4 cup raw nuts (I used pecans today, but cashews, almonds, macadamias would all work well)
1/2 cup shredded/desiccated coconut
1/2 teaspoon sea salt flakes
1 teaspoon vanilla extract
1/4 cup of dark chocolate chips
A little water (I will explain below)
Optional: chocolate for drizzling or spreading on top
Remove the pip from each date and soak the dates in a little boiling water for a few minutes so that they soften.
In a food processor or blender, add the oats, nuts, coconut and salt. Blend the dry ingredients until they form a relatively fine flour.
Then add the dates (without the water) and the vanilla essence and blend together with the dry ingredients. You might find that you need to add a little water to make the mixture into a nice dough. Add the water little by little until you have enough so that the ingredients just stick together and form a dough. I used 1 1/2 tablespoons of the date water, but this will vary depending on how large your dates are and how much moisture is in the rest of the ingredients. If the mixture is too wet, add more coconut and oats.
Then, using your hands, mix in the chocolate chips until combined. You don't want to do this in the food processor, as the chocolate chips will get chopped up and you won't be able to see them.
Spread the mixture into a glass dish and place it into the refrigerator to harden.
Using a sharp knife, slice into squares. If you are feeling inspired, you can drizzle some melted chocolate over the top for a nice effect. It doesn't really need the extra chocolate, but it does add something special.
Store in the refrigerator in a covered dish.
