Are-they-for-real-healthy Snickers bars
This is a recipe adapted from Naturally Ella, whose posts I receive regularly and I always find very inspiring. It is Sunday and I have just tested it, cos today is a day when I think of what food might be best to get me through what will be a full and stressful week at the office. These granola bars seem a great solution for a mid-morning or an afternoon health & energy snack in the office, and they seemed even better when I realized I had peanuts at home to quickly make the peanut butter (check out my recipe here).
So, here we go! For about 8 bars (more than enough for the week), you will need:
- 1 cup oat flakes
- 1/4 cup roasted unsalted peanuts, crushed
- 2/3 cup peanut butter
- 1/4 cup agave syrup
- 1 teaspoon vanilla powder
- a pinch of salt
- 1/3 cup vegan dark chocolate drops
Start by toasting the oats in a skillet over medium heat for some 5-6 minutes, stirring occasionally. Then, put them in a bowl together with the crushed peanuts (I blended them a bit in my food processor, just with a few pulsating presses).
Next, in a small sauce pan, combine the peanut butter, the syrup, the vanilla and the salt. Heat them together over low heat, so that they combine well. It takes some 2 minutes. Then mix them with the toasted oats, making a rather stiff mixture (don’t be afraid to use your hands, like making a dough). After lining a cake pan with baking paper (for this dosage a long rectangular pan will suffice), put the mixture in and press it to an even layer (some 2-3 cm thick). Then place the pan in the fridge for about an hour, so that the whole mixture stiffens together.
Just before taking the mixture from the fridge, you can melt the chocolate. Cut the mixture into stripes (as wide as you like them – to look like bars mine are 3-4 cm wide) and dip the lower halves into the chocolate so that the bottom is well covered. Put them back on to the baking paper. If you have chocolate left, you can use it to drizzle the bars. Then put them back in the fridge for the chocolate to stiffen.
Et voilà!!! Ella says they can be left at room temperature for 1 to 2 days, in the fridge for 2 weeks and in the freezer for up to one month. So don’t hesitate to do a big batch!