12 servings
- 350g pitted dates, the stickier the better, (Medjool dates work well)
- 1 tbsp date syrup
- 100g rolled oats
- 100g nuts (almonds and pecans are a nice mixture)
- 80g unsweetened raw cacao powder
- 9 tbsp Edible Health collagen powder
- 1 tsp vanilla extract
- 150 - 200ml water
- A few handfuls of chopped nuts to top
Line a 20cm square tin with non-stick baking parchment.
Blend the dates in a food processor with the date syrup, adding enough water until you have a smooth thick paste. Remove from the food processor and set aside.
Blitz the oats and nuts into fine crumbs in the food processor then add in the cacao and collagen powders.
Add the date paste back in along with the vanilla essence and mix until combined into a dough that sticks together between your fingers. If necessary add a little more water, although take care only to add a little at a time.
Press the dough into the tin. (Tip: It will be quite sticky so it can help to place some non-stick baking parchment on top while you press the mixture down. Then carefully remove the baking parchment when you’ve finished).
Sprinkle the chopped nuts over the top and slightly press into the mixture.
Leave to chill in the fridge for a few hours before slicing into bars.
Store in an airtight container in the fridge for up to 10 days. They can also be frozen.
