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The Nomad Bar
SJ Hopwood

The Nomad Bar

A no-bake flapjack bar.
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Prep Time 10 minutes
Setting Time in the Fridge 4 hours
Servings: 6 bars
Course: Breakfast, Snack
Ingredients Equipment Method Notes

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)

Equipment

  • Baking tin
  • Bowl to mix
  • Food processor

Method
 

  1. Place the cocoa nibs in a bowl IF YOU ARE USING
  2. Stir in the toasted oats and almonds
  3. Drain the dates if they've been soaked, process them in a food processor until squishy and then mix them into the bowl
  4. 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
  5. 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.
  6. Cover the tin and pop it into the fridge to set - I like to leave it for at least 4 hours
  7. 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.
  8. I then wrap them and keep them in the fridge. Best consumed within 5-6 days.

Notes

This bar also works brilliantly with other dried fruit and nuts/choc chips etc. Enjoy experimenting.

 
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