www.odlums.ie /recipes/natural-treat-bars/

What you need:

Ingredients

Base Layer:

  • 100g Shamrock ground almonds
  • 75g Odlums Irish porridge oats, blitzed
  • 75g Odlums super D cream flour
  • 50-75g milled flaxseeds, linseeds & chia seeds
  • 100-125g butter, melted

Caramel Layer:

  • 200g dates
  • 75mls boiling water (for soaking)
  • 200g Kelkin smooth peanut butter
  • 5ml Goodalls vanilla extract

Topping:

  • 200g 70% dark chocolate

How to:

Method:

Base:

  • Combine ground almonds, blitzed oats, flour, and milled seeds in a bowl
  • Pour in melted butter and mix until well combined
  • Press firmly into a lined 20cm square tin
  • Bake at 180°C for 12-15 minutes until golden
  • Allow to cool completely

Caramel:

  • Soak dates in boiling water with vanilla extract for 15-20 minutes
  • Blitz dates and the water and vanilla until smooth, adding a splash extra water to loosen if needed.
  • Stir in peanut butter until well combined
  • Spread evenly over cooled base

Topping:

  • Melt dark chocolate in a bowl over simmering water
  • Pour over caramel layer and spread evenly
  • Chill for 2-3 hours until set

Finishing:

  • Transfer to a cutting board
  • Cut into 16 squares or 32 bite-sized pieces
  • Store in an airtight container or freeze

Natural Treat Bars

CATEGORY: All Recipes
COOK TIME: 12-15 minutes
Natural Treat Bars

What you need:

Ingredients

Base Layer:

  • 100g Shamrock ground almonds
  • 75g Odlums Irish porridge oats, blitzed
  • 75g Odlums super D cream flour
  • 50-75g milled flaxseeds, linseeds & chia seeds
  • 100-125g butter, melted

Caramel Layer:

  • 200g dates
  • 75mls boiling water (for soaking)
  • 200g Kelkin smooth peanut butter
  • 5ml Goodalls vanilla extract

Topping:

  • 200g 70% dark chocolate

How to:

Method:

Base:

  • Combine ground almonds, blitzed oats, flour, and milled seeds in a bowl
  • Pour in melted butter and mix until well combined
  • Press firmly into a lined 20cm square tin
  • Bake at 180°C for 12-15 minutes until golden
  • Allow to cool completely

Caramel:

  • Soak dates in boiling water with vanilla extract for 15-20 minutes
  • Blitz dates and the water and vanilla until smooth, adding a splash extra water to loosen if needed.
  • Stir in peanut butter until well combined
  • Spread evenly over cooled base

Topping:

  • Melt dark chocolate in a bowl over simmering water
  • Pour over caramel layer and spread evenly
  • Chill for 2-3 hours until set

Finishing:

  • Transfer to a cutting board
  • Cut into 16 squares or 32 bite-sized pieces
  • Store in an airtight container or freeze

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