Well it’s often the recipes that we quickly throw together that end up being the best! Isn’t that the way?!
I love it when a plan doesn’t come together and making-it-up-as-you-go-along works out just fine. These gorgeous ‘no bake’ healthy snack bars are a treat and are really worth the minimal effort! I was in the kitchen looking for some treats and realised that I had to rustle something up there and then as the cupboards were pretty bare of goodies.
I had no dates. I had none of the normal nutty stuff hanging about – but I did have a bowl of hazelnuts soaked overnight waiting to be turned into hazelnut nut mylk. I decided to turn them into some kind of no-bake cake instead and whipped these up!
You can use pretty much anything in the form of a dried fruit (dates, apricots, berries, sultanas etc) and nuts (any nuts!) seeds (go for it) as if you blend the dried fruit first you should be able to get a nice sticky paste before adding the chopped nuts and seeds a bit later. If your dried fruit is hard and dry then soak them in water for a while first to soften up. Also PLEASE use dried fruit that is palm oil free, and even better oil free! No-one needs oil all over their fruit and if you can get organic all the better.
These bars are definitely no bake and will firm in the fridge – they are lovely and sticky and gooey. Mmmm… love it! However if you do want a harder chew you can dehydrate or lightly bake these bars. I would say to dehydrate for around 6 hours and in the oven on 50 for around 2 hours to dry out a bit. Although, there really is no need.
The measures I used are ‘ishy’ (always the way with me!) as I am not that cute with measuring out and writing things down. Luckily I kept a note of this recipe!
Ingredients (makes up to 12 bars or 24 squares)
- 2.5 cups dried currants
- 2 cups soaked hazelnuts
- 1/2 cup pumpkin seeds
- 1 cup mixed chopped nuts
- 1 cup sprouted dehydrated buckweat (optional but a fab crunch!)
- 2 tbspns sunflower seeds
- 1 tbspn chia seeds
- 1 tbspn poppy seeds
- Using a food processor on the ‘s’ blade, chop the hazelnuts until they are finely chopped (almost floured but not a powder and not too chunky) they will form a big part of the ‘paste’ with the fruit. Sed aside in a large mixing bowl.
- Add all the seeds to the food processor (go wild and forgage in your cupboards! Use up all those seeds and sprinkles that need eating!) and blitz for a few seconds. You want these a little chopped but still crunchy enough to give texture. Add to the large mixing bowl that should contain the (almost floured) nuts.
- Using the food processor blend 2 cups of the currants (or other dried fruit) until they are paste like. You really want this to be a soft gooey paste. If your dried fruit is not runny enough try adding a little water – but not too much – a teaspoon at a time should do it
- You will know when the paste is ready as it should just about drip off your spoon. If it doesn’t drip its too dry and will not mix with the dried ingredients. If it runs its too wet – but don’t panic just get more nuts ready.
- Add the paste to the large mixing bowl and mix by hand or with a spatula or spoon. I prefer getting stuck right in so it was hands for me! Add the last half cup of currants (or whichever dried fruit you are using but if dates or apricots then chop into small pieces first)
- Mix the ingredients together so that you have your no bake cake mix.
- Transfer to a baking tray and flatten out. Leave in the fridge to firm.
- Ready to eat!
These should last a good couple of weeks in the fridge in a sealed container. We never know in our house as things really don’t last that long! You can also add more superfoods of your choice to boost these up a bit! Spirulina, Maca, lucuma… go wild!
Keeping it juicy & raw
PS if you like what you see then share the recipe! And don’t forget to leave your comments below!