Skip to Content
We want to assure you that we remain committed to providing consumers with safe, high quality products and, as such, we are closely following the fast-evolving situation relating to the Novel Coronavirus (COVID-19).
Click here to read our message to our community.
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.
Learn More
Pumpkin Spice Latte
Apple Oatmeal Crumble
Herb Crustless Mini Quiches
