Due to some ongoing health issues I have been having of late – I will bore you with the details at a later date, I have decided to completely rule out refined sugar. The first 24 hours of it was fabulous, I had more energy, felt an immediate relief from my health issues, was 60% more smug – you name it, I was it. Until the junk food cravings kicked in around about 36 hours into my ‘new lifestyle.’ Knowing that Snickers and KitKats weren’t an option, I turned to the old faithful crisp. Ah the crisp, made from my favourite food group, potatoes, so salty, so vinegary and refined sugar free, right…?! Wrong! I felt devastated, betrayed even that the food I thought I could turn to in my time of need let me down. ‘Does everything have refined sugar?!’ I asked James frantically, who simply replied with the crunching of a beautiful, perfect salt and vinegar crisp and a nod.
Well, if I couldn’t have chocolate bars or crisps to relieve my craving, I had to get creative – hence the invention of the peanut butter, chocolate nut bars *insert angelic singing here* They are all natural, gluten free, refined sugar free and will satisfy your mid-afternoon sugar cravings. I know what you’re thinking gluten free, sugar free and let me guess…taste free?! Well it’s not taste free – I promise!
This recipe yields a decent amount of bars to see you through the week, about 16 if cut into granola bars (as pictured) and roughly 30 if rolled into bitesize balls. When you’re done making them, eat them all in one go pop them in the fridge to keep them nice and fresh.
225grams gluten free jumbo rolled oats, or not gluten free if you just love that sweet, sweet gluten
300grams dried dates
130grams clear honey
100grams peanut butter
125grams almonds, roughly chopped
25grams pumpkin seeds
2 tablespoons flaxseed, option but you will feel sooo much healthier if you do
100grams 70% cocoa or higher dark chocolate, sugar free, roughly chopped
First thing first, spread your wild oats* onto a baking tray and pop in the oven for about 15 mins until nice and toasted. Oven at 180 Celsius.
While your oats are happily getting a suntan in the oven, mix together the honey and peanut butter in a bowl. Melt the two together in the microwave or in a small saucepan.
In a separate bowl, mix together the pumpkin seeds, almonds, flaxseed and chocolate.
Chop up the dates or put them in a food processor until they form a sticky dough. Mix the dates with the melted honey and peanut butter, breaking up the dates as you go.
Once your oats are done, mix them in with the seeds, almonds, flaxseed and chocolate. Once mixed, pour in the dates, peanut butter and honey combo.
When this is well mixed, pour onto a baking tray and spread evenly, push down on the mixture with a cement roller spatula, this helps to make sure everything is really stuck together nice and tight.
Put the tray into the fridge for about 15 mins then cut up into bars or roll into balls.
* making granola bars IS what that expression is about, right?