Good morning and happy Tuesday!
I’m so in love with the flavour and texture of these squidgy bars, and they lasted less than a day in my house. They’re made with just whole, healthy ingredients and the addition of the mixed spice gives them such a delicious flavour.
I called them skin-superfood bars because they’re rich in the healthy omega-3 fats that are really important for smooth, soft skin, thanks to the addition of chia seeds, flaxseed and walnuts. Eating these each day can really help to make a difference to our skin, and just a couple of tablespoons is all we need.
I used dried apricots here for their natural sweetness, and because they’re a good source of iron to boost energy levels. Their vitamin C and vitamin A content is also amazing for healthy skin and for producing the collagen that keeps skin springy.
Kids will love these soft bars, and they’d make a great addition to a lunchbox. But I find them great for a pre-workout boost of energy or as a snack when I fancy something sweet.
Using the squares of greaseproof paper just helps to stop them sticking to one another, and wrapping them up in a piece of it means they could be brought along as a snack if you’re out and about all day.
- 150g (1 cup) pitted dates, chopped and soaked in warm water for 20 minutes to soften
- 65g (1/2 cup) dried apricots (Buy organic and unsulphured, if possible)
- 1 tbsp unsalted almond butter
- 1 tbsp virgin coconut oil
- 1 tsp mixed spice
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 156g (1 cup) gluten-free oats
- 35g (1/4 cup) whole raw almonds
- 30g (1/4 cup) raw walnuts
- 2 tbsp whole chia seeds
- 2 tbsp raw flaxseed
- Place the soaked and drained dates, apricots, almond butter, coconut oil, mixed spice, vanilla and cinnamon in a food processor or blender and combine until a sticky mixture forms. You may need to stop and scrape down the sides occasionally.
- Transfer this mixture to a large mixing bowl.
- Place the oats in the food processor/blender and process until a course flour forms.
- Place this flour into the mixing bowl with the date mixture.
- Next, place the almonds and walnuts in the food processor/blender (no need to wash it in between uses!) and process until they're ground into smaller pieces.
- Add the almond and walnut pieces to the mixing bowl.
- Add the chia and flaxseed and mix everything together well until a dough forms.
- Press this dough into a rubber tray or a baking tray lined with greaseproof paper.
- Chill the mixture in the fridge for about 45 minutes.
- Slice into bars or squares and serve.
- The bars store well in the fridge in an airtight container for 3-4 days.