Recipe from Rainbow Plant Life
Husband-Tested in Alice’s Kitchen
Makes about 24 servings
These are tremendously easy to make and tremendously delicious to eat! They look quite fancy. These little treats would make a great make-ahead dessert for a party.
1 packed cup soft Medjool dates, pitted
2 3/4 cup rolled oats (I use gluten free oats)
1/2 cup drippy peanut butter (no sugar added)
3 Tablespoons pure maple syrup
2 teaspoons pure vanilla extract
1/2 teaspoon sea salt
4-6 ounces raspberry or strawberry jam (or Homemade Chia Jam)
If the Medjool dates are not very soft, cover them with hot water for 5 minutes, then drain and pat dry.
Place the oats in the bowl of the food processor and process until you have a fine oat flour.
Add the pitted dates, peanut butter, maple syrup, vanilla, and salt to the oat flour. Pulse until the mixture forms into a sticky dough. (If it feels too dry, add a spoon of plant-based milk or more maple syrup, a teaspoon at a time until the dough just sticks together when pressed. If the dough is too sticky to handle, place the dough in the fridge for 20 minutes to firm up a bit.)
Line a 9” X 5” loaf pan with parchment paper, letting the excess hang over the long sides to form a sling. Spread the dough into the pan and smooth with top out evenly, pressing all the way into the corners with your fingers. Use a flat bottomed glass to get the mixture even on top. Place the pan in the freezer for at least 30 minutes to set.
Warm up the jam in a saucepan or in the microwave to make it easy to spread. Remove the dough from the freezer and spread the jam in an even layer over top. Top with berries. Return to the freezer to set. Then slice into bars or squares and serve. Store leftovers in the freezer.
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