1cup rolled oatsYou can use the gluten-free variety
3/4cupDatesPitted and chopped, soaked in hot water ( enough to just cover them) for 10 minutes
2TbspRaw Cacao powderYou could use regular cocoa powder too
3Tbsppeanut butterI used all natural peanut butter. You can use any nut butter of your choice.
3TbspPumpkin seeds
1/4 CupPistachioChopped
3/4cup Popped amaranth
Chopped Pistachio, Popped amaranth, Pumpkin seeds for toppingOptional
Chocolate Topping ( optional)
1/2cupDairy free chocolate or Dark chocolate (70%)
2TbspCoocnut milkYou can use any milk/ cream of your choice
Instructions
Lightly grease an 8" square or round pan. I used a rectangular pan 8" * 11".
Add the almond meal, cocao powder, soaked dates ( without their water), oats, peanut butter to your food processor or high speed blender. Slowly add the saved date water to get the mixture going. I used all of the water.
Blend until thick and sticky. Turn out in a bowl or in the same jar, carefully mix in the popped amaranth, pumpkin seeds and chopped pistachio.
Scoop the batter out into the prepared pan and tightly pat it down to spread evenly in your pan.
Sprinkle the toppings ( if using) and press them down into the batter too.
Freeze overnight.
Chocolate Topping:
Heat the coconut milk and chocolate gently over a double boiler until melted and glossy. Let it cool for a few minutes.
Drizzle the chocolate topping over the set mixture.and put it back in the freezer for a couple of hours to set.
Cut the set mixture into equal sized bars. Store in an air-tight container in the fridge or freezer. Given how hot and humid it is here, I prefer storing this in the freezer. Enjoy!