Healthy Almond Crisp Bars

I am a serial snacker. 

Especially at work when I’m sat at a computer for so many hours, trying to resist those rice cakes in my drawer and the mini cheddars in my bag and lunch can’t come quick enough, and I’ve already drank two cups of green tea to keep hunger at bay and seriously, why isn't it lunch yet? 

 

I’ve tried to incorporate healthier, more filling snacks into my day, but usually, out of sheer laziness that means just reaching for a banana or a Granny Smith apple. Plus, ain’t nobody got time to prepare fancy healthy snacks in the morning when I’d rather that extra time spent asleep in bed.

The only issue with a lot of healthy, energy snacks is that they all have peanut butter in. And not to shock every one, but... I don't actually like peanut butter. I may be the only person in the world to say that but I really don't.

I’d much rather a spoonful of Nutella, but that’s not so healthy, is it?

Most of the time, if I see peanut butter in a recipe, I just skip it (or struggle to adapt it). But recently I’ve decided to do a little switcheroo for a peanut butter alternative... almond butter!

The bonus? You can’t really taste almond butter in recipes if it’s mixed with something else. The flavour kind of fades into the background.

The dates add a delicious, caramel texture to the bars. Make sure you chop them up before mixing them up to get a super smooth mixture with no lumps.

So if you’re not a fan of peanut butter either – yay another person! – then give these a go! Prepare them on a weekend or an evening quickly, they take no time at all and you can still spend extra time in bed!

They keep in the fridge for up to two weeks worth of snacks. But I doubt they'll last that long.

Healthy Almond Crisp Bar

Adapted from thelittleloaf


Ingredients:

2tbsp coconut oil

200g medjool dates, pitted

3 big tbsp of almond butter

1/2 tsp vanilla extract

pinch of salt

60g almonds, roughly chopped

35g crisp puffed rice

60g dark chocolate, chopped

Directions:

1. Lined a loaf tin with greaseproof paper
2. Soak the dates in warm water while melting the coconut oil in a saucepan over medium heat. Drain dates of water and then mash into the saucepan. Once mashed, then add the almond butter and stir until smooth. Stir in vanilla and salt, before adding the chopped almonds and puffed rice. Then press mixture into the prepared tin. 
3. Melt the dark chocolate in a glass bowl over a pan of simmering water. Then pour chocolate over the top of your date mixture. 
4. Refrigerate until firm for about an hour, then chop into bars. 

Keep in an airtight container in the fridge for up to two weeks.