Apricot-lemon & Chocolate-nut butter snack bars
Cuisine: vegaaninen, gluteeniton
Prep time: 
Total time: 
 
Ingredients
  • Apricot-lemon snack bar
  • Snack bar:
  • 3,8 oz / ~ 110 g) cashews
  • 0,85 cups / 2 dl gluten-free rolled oats
  • 5,3 oz / ~150 g dried apricots
  • 2 tbsp coconut oil
  • 2 tbsp maple syrup
  • 1,5 tbsp lemon juice
  • ¼ tsp Himalayan salt (or other good quality salt)
  • Filling:
  • ¼ cups / ~0,5 dl melted coconut butter
  • 2 tbsp coconut cream (the creamy part from a coconut milk can)
  • 2 tbsp maple syrup
  • 2 tbsp lemon juice
  • pinch of salt
  • Chocolate-nut butter snack bar
  • Snack bar:
  • 0,85 cups / ~2 dl gluten-free rolled oats
  • 0,4 cups / ~1 dl buckwheat groats
  • 1,7 oz / 50 g dates
  • 1,9 oz / 55 g raisins
  • 1,7 oz / 50 g dark chocolate (70%)
  • 4 tbsp peanut butter or any nut butter you like
  • 3 tbsp coconut oil
  • 2 tbsp maple syrup
  • ¼ tsp Himalayan salt (or other good quality salt)
  • Filling:
  • 3 tbsp peanut butter or any nut butter you like
  • 3 tbsp coconut cream (the creamy part from a coconut milk can)
  • 1 tbsp maple syrup
  • pinch of salt
Instructions
  1. Snack bars (same instructions for both flavors): Blend nuts and oats/buckwheat first until crumbly. Add other ingredients and blend until the batter is easy to shape.
  2. Roll the batter into a thin rectangle shape and put in the freezer.
  3. Mix filling ingredients with a spoon / whisk.
  4. Cut frozen sheet into bars. Spread filling onto one side and add other layer on top. Freeze for at least 30 min.
  5. Store snack bars in the freezer and enjoy as a snack or dessert.
Recipe by My Berry Forest at https://www.myberryforest.com/apricot-lemon-chocolate-nut-butter-snack-bars/