Ci spiace, ma questo articolo è disponibile soltanto in Inglese Americano.

Words and Photos by Lottie Bildirici

Filled with fiber and healthy fats, I love this bar! Not as crunchy as a granola bar but it makes up for it in flavor. Slightly crunchy on the outside but nice and chewy on the inside, almost like a cross between banana bread and a Nature Valley granola bar. Basically the best of both worlds. Lily’s brand chocolate chips have been my go-to chip forever because they are vegan and Stevia-sweetened. It’s really hard to find a baking chocolate chip that is vegan and has no sugar, yet actually tastes good. Whole Foods carries them as well as some local health food stores. Whenever you see chocolate chips used in my recipes it is always Lily’s.

Recipe :

    • 3 cups oatmeal
    • 2 cup puffed rice cereal (I used Puffed Kamut) 
    • 1 cup chopped almonds or any nut you prefer (toasted preferably)
    • 1/2 teaspoon cinnamon 
    • 1 teaspoon baking powder
    • 2 cups dates (you can use a mix of dates, raisins or dried figs)
    • 1/2 cup Peanut butter
    • 3 bananas
    • 1 tablespoon pure vanilla extract
    • 1 cup Lily’s chips 

 

Directions:

    1. In a large mixing bowl combine oatmeal, cereal, almonds, cinnamon and baking powder
    2. In a food processor or blender, blend dates, peanut butter, bananas and vanilla extract until smooth
    3. Combine wet mixture with dry mixture until evenly coated
    4. Fold in chocolate chips
    5. Line a 13×9 Pyrex with parchment paper, spray with non-stick spray. Flatten mixture in the Pyrex until even and smooth on the top
    6. Bake at 325 degrees for 45 minutes
    7. Let cool for at least 1 hour, cut into 12-14 large bars. Store in the freezer to preserve freshness
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