Whoever said that to impress someone you need to make complicated and long-winded recipes, they clearly never tasted my delicious raw treats which, for the reference, require 10 minutes to make, and a few hours (or days if made in advance) of chilling.
Did I mention that these are delicious? Well if not ill say it again, they are delicious! Each bite is perfectly chewy, nutty with bursting with goji berries and crunchy cacao nibs, finished with sea salt, making these the perfect addition to any festive dinner party, or your lunch box!
Thanks to the rolled oats, these raw flapjack bites are packed with fibre and minerals, as well as protein from the nut butter, and vital antioxidants from the b=goji and cacao nibs. I love popping a few in a tub and taking them to college with me, as they make the perfect study snack or lunchtime dessert. But, don’t let these humble balls deceive you; they are decadent enough to accompany your Christmas table, and look gorgeous decorated with coconut, cinnamon and holly!
200g jumbo oats (use GF if necessary)
30g desiccated coconut
30g goji berries
20g cacao nibs
Pinch of sea salt
3 tablespoons peanut butter
130g pitted dates
Place the dates in a bowl and cover with boiling water, let them soak for 10 minutes.
Next, in a large mixing bowl combine all of the dry ingredients. Remember, you can add any favourite extras such as mixed seeds, chopped nuts or chocolate!
After the dates have softened transfers them to a high-speed blender along with 6 tablespoons of the water and the peanut butter, and blend until a thick and creamy caramel-like consistency forms. If the mix doesn’t blend or seems too dry, add a splash of water.
Fold the date and peanut butter mix through the dry ingredients until everything is evenly coated, then pale the bowl in the fridge for at least 2 hours. Once the mix has set, evenly spoon the dough and form it into small bite-sized balls. Alternatively, you can press the dough into a baking tin and slice into bars.
Store these in the fridge and enjoy within 4 days, or freeze for up to 3 months.