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OATS, DATES & JUBLI BUTTER BARS

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What are your favorite snacks to bring with you on-the-go? We love walking all over the place, so we’re always searching/looking for ways to make healthy, nut-free, gluten-free treats that stay yummy without a fridge and are super portable.

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Path 169           prep time   | 10 minutes

     cook time  | 5 minutes

         total time   | 1 hour 10 minutes

        servings     |  16

INGREDIENTS

COOKIE BATTER

  • 1 1/2 cups Quaker oats
  • 1 pinch sea salt
  • 1 cup packed medjool dates pitted + chopped
  • 1 cup Jubli Honey Sesame Butter

HARD CHOCOLATE TOPPING

  • 1 cup dark chocolate chopped
  • 1 Tbsp Jubli Honey or Cocoa Sesame Butter

GANACHE

  • 1 1/4 cup dark chocolate chopped
  • 7 Tbsp milk
  • 1 Tbsp Jubli Honey or Cocoa Sesame Butter

INSTRUCTIONS

  • In a food processor add oats, and sea salt.  Blend to whatever fineness you prefer – if you prefer whole oats just mix the ingredients together not in a blender.  Remove from bowl and set aside.
  • Add dates to the food processor and mix/pulse until small bits remain. Break up the dates with a spoon so they’re not all in one clump. Combine the oats and dates. set aside.
  • In a medium, microwave-safe bowl (large enough to add oats later), heat the Jubli butter in 20-second increments in the microwave until warm, fragrant and semifluid. Whisk in between heating increments.
  • Add oats. Stir and fold until thoroughly combined. Pour this mixture into the prepared baking pan. Using a rubber spatula, smooth into an even, tightly packed layer. Set aside in the refrigerator.
  • Topping: At the stage you have a choice between a harder chocolate topping (easier to pack up, take on the go and vegan) or a softer creamier chocolate ganache topping.

HARD CHOCOLATE TOPPING

Use the double boiler method or do the following. In a medium, microwave-safe bowl, add Chocolate Topping ingredients. Heat in 20-second increments until softened and melted. Stir until smooth.

GANACHE

Add finely chopped dark chocolate to a medium mixing bowl. Separately heat milk and Jubli butter in a saucepan on the stovetop. Pour the milk directly over the chocolate, whisk to combine until perfectly smooth.

  • Pour the chocolate mixture over the bars. Using a clean rubber spatula, smooth into an even layer.
  • Freeze for 30-40 minutes, or until firm. Remove from freezer and slice into desired number of bars.

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