Ingredients
- 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
Method
- Preheat oven to 180°C, line a brownie/slice tin with baking paper
- Add dates & dried apricots to a high-powered blender, and process to a rough chop consistency
- Add remaining dry ingredients – pulse til you get a rough muesli bar consistency
- Add wet ingredients and mix on low speed til combined
- Spoon mixture into brownie tin, using the back of a spoon/spatula to press down firmly into the corners
- Bake for 35mins, or until golden brown
- 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
