Chocolate oat fridge bar

Chocolate oat fridge bar

Using rough oat cakes might seem like an odd ingredient for a sweet snack, but they are a prime source of complex carbohydrate that help to sustain energy. They contain roughly 50% more protein than bulgur wheat, and twice as much as brown rice. Oats contain strong levels of thiamin, iron, selenium, magnesium and zinc; however, the most impressive quality of oats are their rich source of soluble fibre called ‘Beta Glucans’ which has been credited with helping to lower blood cholesterol levels. These snacks are super quick to make and you only need a tiny square to satisfy those sweet cravings.

Ingredients
  • 7 Nairns rough oat cakes
  • 100g 85% dark chocolate
  • 100g mixed nuts & seeds – walnuts, almonds, pumpkin & sunflower
  • 50g chopped dates
  • 50g desiccated coconut
  • 40g flaked almonds
  • 20g coconut oil
  • 1tbsp raw honey
    Method
  • Melt the chocolate in a glass bowl set in a shallow water oven on a low heat until melted, then stir in the coconut oil and honey until mixed well
  • In a blender, add the oatcakes, nuts and seeds until ground but still slightly chunky
  • Add this mixture to the melted chocolate along with the coconut, flakes almonds and chopped dates and mix well
  • Pour the mixture into a glass dish or baking tray and press down firmly
  • Place in the fridge until set and then cut into small squares
Options
  • Try different variations of nuts such as pistachio
  • Use dried apricots or cranberries instead of dates