1 8
Fearne By Swan
INGREDIENTS
300g dark chocolate, min 70%
130g jumbo oats
130g raw cashew nuts
200g pitted dates
4 tbsp brown rice syrup
60g almond, cashew
or peanut butter
3 tbsp pumpkin seeds
3 tbsp sunflower seeds
2 tbsp linseeds
3 tbsp coconut oil, melted
EQUIPMENT
24cm x 16cm baking tray
or Tupperware box, lined
with cling film.
METHOD
Preheat the oven to 180°C / 160°C fan / 350°F / gas mark 4.
Roast the oats and cashew nuts for 8 – 10 minutes until a shade
darker and aromatic. Remove and leave to cool completely.
Place the dates, brown rice syrup and almond butter into the Fearne
by Swan food processor and process down to a paste.
Add in the oats, cashew nuts, seeds and melted coconut oil and pulse
on and off until the nuts and seeds are roughly chopped and all the
mixture has come together.
Transfer the mixture to the lined baking tray and flatten out with the
back of a wet spoon until well compacted and smooth. Cover and
refrigerate for 2 hours or until very well chilled.
When ready to serve, slice into bars. Store in an airtight container
for up to a week.
SERVES 8 - 10
NUT & SEED ENERGY BAR
PREP TIME:
15 MINS
PLUS COOLING TIME
SK34030 Fearne By Swan 1.7 Litre Jug Kettle IM.indd 18
16/06/2017 15:54
