Date Cereal Bars

Hello foodies,

For a healthy and easy-to-carry snack, we are sharing a new cereal bar recipe with you today.

They are made with dates, bananas and dried apples... Not forgetting the touch of chocolate! The perfect snack! :-)

No baking needed, they are ultra quick to prepare!

This recipe can be made in a vegan version.

To make 8 date cereal bars, you will need:

- 102gr pitted dates

- 42gr almond butter

- 12gr whole hazelnuts

- 12gr dried apples

- 2 tsp freeze-dried bananas

- 23gr rolled oats

- 11gr sesame seeds

- 1.5 tsp rapeseed or sesame oil

- 205gr + 69gr milk chocolate or vegan chocolate

Let's get started with the recipe!

In a blender, pour 102gr of dates and 42gr of almond butter, then blend everything together to obtain a paste.

If like me you bought dates with pits, remove them before blending. ;-)

Then transfer this mixture into a bowl and cut 12gr of dried apples into small cubes. Add them to the dates/almond butter mixture.

Place 12gr of whole hazelnuts in a zip bag, then using a small rolling pin, roughly crush them.

Pour the hazelnuts into the previous mixture.

Continue by adding 2 tsp of freeze-dried bananas, 11gr of sesame seeds and 23gr of rolled oats.

Use measuring spoons to add the bananas precisely.

Add 1.5 tsp of rapeseed or sesame oil.

Now, mix everything together with a spatula to obtain a well-homogeneous mixture.

To get perfectly even bars, use the "My Snack" silicone mould.

Distribute the mixture into the 8 cavities of the mould and using a fork press down firmly.

It is important to press down well, otherwise your bars might crumble when unmoulding.

Place everything in the freezer while you prepare the chocolate.

For extra indulgent cereal bars, we are going to add chocolate. :-)

Melt 205gr of milk chocolate or vegan chocolate in the microwave at 600Watt for 30 seconds. Stir, then place it back in the microwave for another 30 seconds and so on until the chocolate reaches 40-42°C.

Be careful not to exceed 45°C, the chocolate could burn!

Check the temperature using a thermometer.

Once the chocolate is completely melted, add 69gr of unmelted chocolate. Stir and let the chocolate pistoles melt gently, stirring from time to time.

Once all the pistoles are melted, your chocolate is ready. You have just tempered chocolate. ;-)

Pour it into a piping bag, use a jug to fill the bag neatly.

Take the mould out of the freezer and pipe a little chocolate into each cavity. Using a small offset spatula, smooth the chocolate.

Place everything back in the freezer for about 10 minutes.

Unmould the cereal bars and place them in an airtight container.

And there you have it! Your delicious cereal bars are already ready!

At our place they were eaten in no time. If you are as much of a foodie as we are, I recommend doubling the recipe. :-)

They will keep for about 5 days at room temperature in a well-sealed container.

I hope you enjoy this recipe!

Wishing you a lovely Sunday, foodies!

Sophie

P.S.: All the equipment used can be found at the bottom of the recipe.