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Prep
25 min
Total
55 min
Servings
12 bars
Ingredients
250 ml (1 cup) quick-cook oats
30 ml (2 tbsp.) chia seeds
250 ml (1 cup) chopped almonds
65 ml (1/4 cup) cocoa
250 ml (1 cup) dried dates
125 ml (1/2 cup) Joyya 3.25% Ultrafiltered Milk
65 ml (1/4 cup) almond butter (or peanut butter)
125 ml (1/2 cup) semi-sweet chocolate chips
Directions
Preheat oven to 350°F and place rack in middle position.
Butter and line a 28 x 20 cm (11 x 8 inch) baking dish with parchment paper, letting the excess hang over both sides.
Combine oats, chia seeds, chopped almonds, and cocoa. Set aside.
In a medium pot, bring dates and Joyya Ultrafiltered Milk to a boil. Let simmer 2 minutes then remove from heat.
Mash dates with a wooden spoon.
Add the oat mixture to the dates and stir until thoroughly combined.
Add the almond butter and chocolate chips and stir until mixture is smooth.
Pour the mixture into the baking dish and press down. Bake in the oven for 15 minutes. Let cool approximately 30 minutes before unmoulding.
Once completely cool, cut into 12 bars. These bars keep in the fridge for up to 1 week; can also be frozen.
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