I might have mentioned it before, maybe not… or maybe once or twice… or maybe constantly… but I love eating. If I’m not doing it, I’m thinking about doing it and boy is all that thinking about food hungry work! Perfect for that morning cuppa, or that afternoon cuppa, or after dinner… or really whenever you fancy one! Chunks of nuts mixed into sweet chewy dates and nut butter, these bars are heavenly.
As someone who already eats a lot, my recent increase in mileage has led to me having a stomach that can only be described as the deepest bottomless pit and my food bill is pretttyyyy expensive. While I don’t mind spending money on food as I’d rather eat well than buy new clothes, I resent paying through over the odds for food that I can make myself!
Cereal bars, energy bars, and any sort of snack food can be super expensive, especially ‘whole food’ brands like Nakd, Bounce or Kind (for the record Kind bars contain palm oil, sugar, honey AND glucose syrup, I don’t mind eating these ingredients in the slightest, but I oppose paying £1.29 for something that states it is simply “made from whole nuts, fruits and spices, bound together with honey”, which simply isn’t true). So to save me a little dolla, I tried my hand at making my own. (I’ve worked out that each bar comes to roughly 65p!)
I like ’em big, I like ’em chunky (nuts that is)
NO BAKE CHUNKY NUT BARS
MAKES: 9 BARS TIME: 2 HRS INC PREP.
- 1/2 cup almonds
- 1/2 cup cashews
- 8 medjool dates (pitted)
- 2 tbsp coconut oil
- 2 heaping tbsp almond butter*
- 1 tbsp honey*
- 1/2 tsp vanilla extract
- Line a square tin (roughly 8×8) with greaseproof paper.
- In a blender/food processor, blend the nuts and dates until combined with the nuts broken up but still chunky .
- Add to a bowl with the remaining ingredients and stir well to combine.
- Press the mixture firmly into the prepared tin and put in the fridge to set, I left mine for about 90 minutes, but they will be set in around 30-40.
- Store in the fridge until ready to eat, but they hold their shape well out of the fridge too for when you want to go on an adventure.
* I used almond butter, but they’d be delicious with any sort of nut butter! To make these vegan, switch the honey for maple/agave/rice malt syrup.