As I write this, my kids are eating these, with a fat juicy orange, some almonds, and organic yoghurt for breakfast!
This straightforward, nut-free recipe has been a hit in my family with adults and children alike, and contains all-natural, nutrient-dense ingredients. The original recipe first appeared on my recipe-sharing on-line group, and while we have all modified it in different ways, everyone agrees, these are DELICIOUS! Among other changes, I have removed all of the refined sugar from the original recipe, making them a healthy energy treat you can really feel good about. These little two-bites make great snacks for active kids, and the large batch freezes well.
2 and 1/2 c. old-fashioned rolled oats (not quick oats)
2 c. whole wheat flour (spelt can be substituted)
1 c. unsalted sunflower seeds
1/2 c. raw unsalted pumpkin seeds
1/4 c. sesame seeds
1/4 c. ground flaxseed
1/2 c. unsweetened coconut
1 tbsp + 1 tsp cinnamon
1 tsp sea salt
1-100g dark chocolate bar (look for 80% cocoa solids or more), coarsely chopped
1 c. raisins, unsweetened cranberries or other chopped dried fruit
1 c. dates
1/4 c. water
1/4 cup molasses
1 tsp natural vanilla
1/2 c. + 1 tsp melted coconut oil
1 c. unsweetened almond milk
Preheat oven to 350F. Line two baking trays with parchment paper.
In a large bowl, combine first 11 ingredients (up to and including the raisins or dried fruit).
In a food processor, puree the dates well. (Note: If the dates are dry to start, I recommend soaking them in water for about 10 minutes, draining water, then pureeing them). Add the water, molasses, vanilla, coconut oil and almond milk to the date mixture in the food processor and combine.
Add the wet mixture to the dry, and combine well with your hands.
Spoon by heaping tablespoon onto lined baking trays (about 12 per sheet) and press each two-bite lightly with a fork to flatten slightly. Bake on upper rack of oven for about 20 minutes, checking the bottom occasionally to prevent burning. Let cool on wire racks.
Makes about 45 two-bites.