Choc Pistachio Cookie Dough Bar

Snacks42 minServes 12

Suitable for: Vegan, Dairy free, Egg free

Ingredients

12 servings

200gpitted medjool dates
60mlwater (¼ cup), boiling
150grolled oats (or brown rice flakes or quinoa flakes if gluten free) (1½ cups)
60gcrunchy natural peanut butter (or other nut butter) (¼ cup)
1 tspvanilla extract
30gsunflower seeds (kernels) (¼ cup)

Step 1
Place dates in a small bowl, cover with the boiling water and set aside for 10-15 minutes, tossing regularly.
Step 2
Line a slice tin (approx.10 x 20cm) with baking paper.
Step 3
Drain dates, reserving the water, and process with oats, peanut butter and vanilla to make a sticky dough, adding reserved water if needed.
Step 4
Stir through sunflower seeds and press firmly into prepared tin. Place in freezer for 25-30 minutes to set.
Step 5
Melt chocolate and coconut oil in the microwave in 30 second intervals (or in a bowl over a saucepan with a small amount of simmering water, stirring) until just melted. It should be warm to the touch but not too hot or it won’t set properly.
Step 6
Drizzle chocolate over chilled base and top with chopped pistachios. Return to the freezer for 10 minutes or until the chocolate has set hard.
Step 7
Cut into 12 even bars.
Store refrigerated in an airtight container for up to a week or freeze for up to 3 months.

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