The Nomad Bar
A no-bake flapjack bar.
Equipment
- Baking tin
- Bowl to mix
- Food processor
Ingredients
- 1 cup dates of your choice - soaked for min 20 mins if they're not juicy
- 1/4 cup agave nectar
- 1/4 cup natural peanut or almond butter
- 1 cup almonds - toasted under the grill
- 1 1/2 cups rolled oats - toasted under the grill
- 1/4 cup cocoa nibs (OPTIONAL - see notes)
Instructions
- Place the cocoa nibs in a bowl IF YOU ARE USING
- Stir in the toasted oats and almonds
- Drain the dates if they've been soaked, process them in a food processor until squishy and then mix them into the bowl
- Gently warm the agave nectar and the peanut butter together in a saucepan using a low heat. When it's runny, pour the mixture into the bowl and give all the ingredients a good stir with a spoon to combine
- Tip the mixture into a lightly greased, non-stick tin and press firmly to distribute evenly. I use the back of a spoon splashed with cold water for this step.
- Cover the tin and pop it into the fridge to set - I like to leave it for at least 4 hours
- Remove from the fridge and cut into bars - I use a pizza slicer for this and I cut them into 6 substantial bars - but you could slice them thinner and get more bars.
- I then wrap them and keep them in the fridge. Best consumed within 5-6 days.