Oat and Walnut Ganache Bars - alive magazine
Decadent and rich, this picnic-packable bar will satisfy anyone’s sweet tooth. A hearty mixture of oats and nuts is bound together with sweet dates and maple…
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.
Cooking tools:
- Food processor
- Oven
- Baking sheet
- Baking pan
- Chef's knife
- Cutting board
- Saucepan
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spatula
- Parchment paper
- Refrigerator
- Freezer
- Zip-top bag
- Airtight container
Ingredients
- 2 cups (500 mL) sprouted rolled oats
- 10 Medjool dates, pitted
- 1 1/4 cups (310 mL) chopped raw walnuts, toasted and divided
- 1/2 cup (125 mL) unsweetened shredded coconut
- 1 Tbsp (15 mL) chia seeds
- 5 Tbsp (75 mL) melted unrefined cold-pressed coconut oil
- 2 Tbsp (30 mL) pure maple syrup
- 1/8 tsp (0.5 mL) sea salt
- 12 oz (about 2 1/2 cups/625 mL) dark chocolate (at least 60% cacao), chopped
- 1 cup (250 mL) full-fat coconut milk
- 1 tsp (5 mL) pure vanilla extract
- Pinch of flaky sea salt for garnish
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