Sunday Mail - Body and Soul




1 cup (160g) roasted almonds

8 medjool dates, pitted

65g coconut oil

2 tbs chia seeds

2 tbs rice malt syrup

1 cup (280g) hulled tahini

1 cup (90g) rolled oats (we used

Woolworths Macro organic rolled oats) ¤ Ìë Ã>Ì y>ŽiÃ

½ tsp black sesame seeds, plus

extra to scatter

18g puffed rice (we used Rice Bubbles)

Lightly grease a 20cm x 20cm slice pan and line with baking paper. Place all the ingredient­s, except puffed rice, in a food processor and pulse until mixture resembles a crumb consistenc­y. Transfer to a bowl and gently fold through puffed rice.

Spoon the mixture into the prepared pan and smooth over the top, pressing into the corners. Scatter extra black sesame seeds on top and push them into the mixture. Place in the freezer for 1 hour or until set. Remove and cut into 14 bars. Place the bars in a container and return to the freezer. Serve from, and store in, the freezer for up to 4 weeks.

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