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Soft and chewy, naturally sweetened snack bars with almonds, oats and carrots

Carrot Oat & Almond Snack Bars (Vegan/Gluten-Free)

Soft and chewy, naturally sweetned snack bars with almonds, oats and carrots
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Makes: 9 bars
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Ingredients
  

  • 3/4 cup instant oats
  • 1/4 cup whole almonds
  • 2 tbsps finally chopped walnuts
  • 1/2 cup grated carrot
  • 1/4 cup shredded coconut
  • 1/2 tbsp chia seeds
  • 1/4 tsp baking soda
  • 1/4 tsp cinnamon powder
  • 1/4 tsp salt
  • 8 to 10 dates, pitted (see notes)
  • 2 tbsps almond butter
  • 3 tbsps honey or maple syrup
  • 3 tbsps milk, dairy or non-dairy
  • 2 to 3 tbsps olive oil
  • 2 tbsps sliced almonds

Instructions

  • Preheat the oven to 180 C and lightly grease an 8x4 rectangular baking dish. Line it with baking paper, leaving a little overhang for easy removal. Grease the paper too.
  • In a blender or food processor, blitz the oats and whole almonds until a coarse flour forms. Add it to a mixing bowl along with the walnuts, carrot, coconut, chia. Stir well.
  • Now add the baking soda, cinnamon and salt. Mix thoroughly and set aside.
  • In the same blender or food processor, blitz the dates, almond butter, honey, milk and 2 tbsps olive oil. If the dates are taking time to break down, add the remaining 1 tbsp olive oil. You're looking for a thick paste but a few smaller bits of dates are ok.
  • Add this to the mixing bowl and use a silicone spatula to thoroughly mix the wet and dry ingredients together. The mixture will be wet and sticky, but if it feels excessively so, add a couple of tablespoons of oats (no need to blitz them) to the bowl and stir them in.
  • Spread this mixture into the prepared baking dish, smoothening the top. Top with the sliced almonds. I also sprinkled on a spoonful of grated carrots on top just for some colour, but this is optional.
  • Bake for 25 minutes then an additional 5 to 10 minutes if you want them a little extra firm and more browned. Let the pan cool for 15 minutes, then use the paper overhang and set the bars on a wire rack to cool completely.
  • Slice into 9 equal pieces and store them in an airtight tin at room temperature for 2 days, after which they're better stored in the fridge for a week to 10 days, or in the freezer for about a month. Happy baking!

Notes

*If your dates are firm or stored in the fridge, soak them in hot water for 20 minutes before draining and adding to the blender. 
*I made these bars with honey and regular milk, but maple syrup and any non-dairy milk keeps them vegan. Use certified GF oats if you have gluten allergies.
*Adapted from Occasionally Eggs