No-Bake Almond Joy Breakfast Bars
Vegan, Gluten-Free, Soy-Free, Refined Sugar Free
Total time: 35 minutes
1.5 cups gluten free rolled oats
1.5 cups almonds, blended into a meal
1/4 cup flax seeds
1/4 cup hemp seeds
3/4 cup shredded coconut
1/4 cup raisins
8 pitted medjool dates, soaked for 10 minutes and pureéd into a paste
1/4 cup maple syrup
1/4 cup almond butter
1/3 cup brown rice syrup (I found mine at Whole Foods Market)
1/2 cup vegan chocolate chips
Begin by lining a 9x9 pan with parchment or wax paper.
Prepare almonds by blending into a meal. Next, blend soaked dates into a paste.
In a small saucepan over low heat, add maple syrup, almond butter, brown rice syrup, and date paste. Stir frequently so it doesn't stick to the bottom of the pan.
Meanwhile, add all dry ingredients (except for chocolate chips) to a large bowl and stir to combine. When the liquid ingredients are melted, pour over the dry ingredients. With a wooden spoon, stir the liquid ingredients into the dry ingredients until combined. This will take some elbow grease because the brown rice syrup is very tough and sticky. Let cool for 10 minutes and then stir in chocolate chips.
Transfer the "dough" to your prepared 9x9 pan and press down firmly. Make sure you flatten it so the dough is up against all sides of the pan. I found that using a spatula worked best for this step.
Refrigerate for 10 minutes or until the bars have solidified. Remove the parchment paper lining from the pan and slice the bars into 9 equal portions with a knife or pizza cutter. Store remaining bars in an airtight container.