Coffee & date

• Rolled oatsoats / gluten depending on product185 g
• Dates135 g
• Almondstree nuts90 g
• Almond buttertree nuts110 g
• Espresso35 g
• Unsweetened cocoa20 g

Allergies : for a gluten-free version, use oats labelled gluten-free. Check labels and prevent cross-contact while preparing.

A little for the planet : choose organic, local ingredients whenever you can.

Let’s make it

1. Line a roughly 20 × 20 cm tin with baking paper. The mixture will make 10 bars about 2 cm thick.
2. Prepare dates and almonds. If the dates are firm, soak them in warm water for 10 minutes, then drain well.
3. Combine rolled oats, almonds and unsweetened cocoa. Stir dates, almond butter and espresso together, then fold into the dry ingredients.
4. Press firmly into the tin, about 2 cm thick. Chill for at least 2 hours until the slab holds together.
5. After chilling, lift the slab out and cut into 10 bars. Keep in an airtight container in the fridge for up to 5 days.

Tip : Let the coffee cool before adding it to the almond butter.