#raw bars

Chocolate Coated Tahini Caramel Pretzel Bars

(I was experimenting on raw bars and I found that this recipe I made was really good! The funny thing about raw bars is that there’s no limit in your exploration. You can literally put any kind of seed or nuts or dried fruits and I bet you it’ll taste good.Hope you have fun making/ eating it)

Each piece is about 150~200 calories depending on how you cut it. It has high fibre content and the dates are antioxidants so it might be perfect for these times when the seasons are changing and our bodies are prone to sickness and will boost your immune systems.

Ingredients:

90 grams of oats

70 grams of coconut oil

3 teaspoons of roasted almond crunches (you can add more if you want it to be crunchier)

1 teaspoon of perilla seeds

2 ~ 3 teaspoons of sunflower seeds

12 dates

Preferable amount of cranberries of raisins

Vanilla essence

Cinamon powder

Utensils

A fork (to crush dates later on)

Cooking paper

A pan (to roast up oats mixture you’ll prepare)

A 350 Fahrenheit / 150 degrees Celsius preheated oven

A rectangular container to refrigerate the raw bar

STEP ONE:

Before anything remember to preheat your oven to 150 degrees (350 Fahrenheit)

Mix up the oats, coconut oil, almond crunches, perilla seeds and sunflower seeds. Add the vanilla essence and cinnamon powder and a pinch of salt. The vanilla essence and cinnamon powder is, to me, the foundation of the flavour in this raw bar. So you can adjust the amounts according to your preference!

Also the amount of almond crunch you put in is also your preference, the more crunchier you want it to be, the more almonds you can add!

Tip: if your coconut oil is still really solid, try to to soften it up a bit by putting the container into a bowl of hot water. This makes he mixing process much easier. (My mum told me)

STEP TWO:

Now spread the mixture you made in the first step into a pan. And put that in the oven for about 15 minutes, stir the mixture and then wait for another 15 minutes until there’s a golden brown finish.

STEP THREE:

while waiting for the oats to get roasted, cut up the dates, remove the seed and then squish it with a fork.

Also, if you’re using cranberries too, use scissors to cut up the dried cranberries into smaller pieces if you want.

Tip: before trying to squish it, cut it up into small diced with a knife

Also, while you wait for the oats, clean up the kitchen, that’ll make the whole end process easier.

STEP FOUR:

Once the oats are done, let it cool down for 10 minutes. The get to the hardest part of this whole process.

Mixing up the dates and the oats.

TIPS: Here, I was way to lazy to try to figure out a way to use my utensils to mix it up, so I went all in and used my hands.

Once it’s all mixed up, add the cranberries and mix it again.

*if you want, you can also add a sweetener or syrup of your choice. But I’m certain that the dates and cranberries are sweet enough (maybe even too sweet)*

STEP FIVE:

Lay out the raw bar mixture onto your desired container, and press it together. This is important! If you want a dense, crunchy but also munching snack, make sure you press that sh*t! Put it into the fridge after you wrap it up and let it sit for 3~4 hours. And voila. Time to Bon appetite the f**k up.

November 25th, 2014- Lake Elsinore, California

Beets, Soap & Barbara Karst, in that order.