Choc-spiced oat barsIngredients

  • 9 Fresh Medjool dates (~130g)
  • 1⅓ cups dried apricots (140g)
  • 2tsp cinnamon
  • 150g oats
  • Juice + pulp of 1 large orange (~170g)
  • 30g extra virgin olive oil
  • 60g roasted pecans
  • 1 tsp vanilla
  • 30g/3 squares Lindt 70% dark chocolate 


  1. Preheat oven to 180°C, line a brownie/slice tin with baking paper
  2. Add dates & dried apricots to a high-powered blender, and process to a rough chop consistency
  3. Add remaining dry ingredients – pulse til you get a rough muesli bar consistency
  4. Add wet ingredients and mix on low speed til combined
  5. Spoon mixture into brownie tin, using the back of a spoon/spatula to press down firmly into the corners
  6. Bake for 35mins, or until golden brown
  7. Melt chocolate using the double-saucepan method, and spread to make a thin crust over the bar. Cut once cooled

Recipe Notes

  • Use other roasted nuts if you don’t have pecans at hand
  • If you like a bit of tang, reduce orange juice + pulp to 140g, and add 30g lemon juice
  • Makes 24 small squares/bites – cut & freeze in an airtight container

Recipe created, tweaked & devoured in Sally Anderson’s test kitchen