Helt bakerst på Serenas flotte bilde finner du noen deilige energibarer med sjokoladetrekk. Her er det nok mange mulige varianter - jeg legger ut det som var inspirasjonen min, og beskriver hvilke bytter jeg gjorde underveis. Så er det bare å fantasere i vei og bruke det du har!
Et utrolig pluss med denne oppskriften er at den ikke skal stekes. Du trenger food processor og en form, det er det hele. Og evt en kjele til å smelte sjokolade i, om du vil ha et trekk på toppen.
Cinnamon Oatmeal Date Bars with Chocolate Chunks (no-bake, vegan, gluten-free) fra www.loveveggiesandyoga.com
Makes one 8-by-8-inch pan, about 9 generously-sized bars
1 cup = 2,4 dl.
Ingredients:
3 cups old-fashioned whole rolled oats (not instant or quick cook) Jeg tok lettkokte, faktisk.
about 20 medium soft Medjool dates, soft pitted
Jeg hadde i tillegg oppi en liten neve kandisert ingefær
3/4 cup peanut butter, creamy or crunchy Jeg brukte most moden banan
1/4 cup agave nectar (brown rice syrup, honey, corn syrup, or maple syrup may be substituted) Jeg hadde glukosesirup
1 1/2 teaspoons vanilla extract bruk ev. dobbel mengde vaniljesukker
1 teaspoon+ cinnamon
1 1/2 cups semi-sweet chocolate chips Jeg brukte 100 g melkesjokolade
3 tablespoons cream or milk (coconut or almond milk may be used)
Directions:
Line an 8-by-8-inch pan with aluminum foil and optionally spray with cooking spray; set aside. To the canister of a food processor add oats, dates, kandisert ingefær (spar noen dadler og noen ingefærbiter!), peanut butter (eller banan), syrup, vanilla, cinnamon to taste, and process until dough comes together. Dough will be dense and when squeezed between fingers, it should hold it’s shape, not fall apart, nor be crumbly. If dough is crumbly or you cannot easily form a marble-sized ball with it, it’s too dry and needs more liquid or a binding ingredient such as more agave, more peanut butter, or more dates in order for it to come together. If mixture seems too wet, is sloppy and loose, add more oats. This is not an exact science and you may need to play with the ratios of wet and dry ingredients, but the goal is a dough that is dense, thick, holds it shape, can be packed into a pan, and when sliced, will hold it’s shape in bar form.
Jeg hadde i de resterende dadlene og ingefærbitene til sist og pulset dem litt, slik at det ble noen biter inni barene.
Press mixture into prepared pan, packing it down, pushing it into the corners, and smooth it with a spatula; set pan aside.
For the chocolate topping: In a medium microwave-safe bowl, add 1 1/2 cup chocolate chips and heat on high power for 1 minute to soften them; set aside. In a small microwave-safe bowl, bring the cream or milk to a boil and it will happen quickly, in about 20 to 30 seconds. Pour cream over chocolate and let stand for about 3 minutes. Stir or whisk to combine and if chocolate is not smoothing out easily or combining, reheat mixture for 15 seconds or until it can be stirred smooth. Pour chocolate over the bars in an even layer, smoothing it with an offset knife or spatula.
Disse barene er superenkle å dele med skarp kniv i vakre biter. Lykke til!
