I have been laying low a bit lately, sorry for those who were keen to hear how my low carb – high fat challenge was going. The long and short of that is that one size does not fit all, and this has definitely been proven with my diet experiment! I have a lot to share with you about this, but I am still trying to get my head around it myself, so more on this a bit later.
I whipped up a few high energy snacks for my trip, this Nutty slice was inspired by a ball recipe I saw a while back on Eat Well NZ; an awesome food and nutrition blog by a fellow nutritionist whom I studied with at Massey University – Nicola.
So with snacks made and packed around my togs, bikinis and jandels, I’m ready to soak up some vitamin D and swim in the aquamarine waters of sunny Samoa! Goodbye winter for a week 🙂
(Makes about 20 squares or bars)
2 cups wholegrain oats
1 cup raw cashew nuts
1/2 cup brazil nuts (chopped)
1 cup dates (soak in hot water for 20mins if using packaged dates)
2 tablespoon pure maple syrup
3 tablespoons coconut oil (melt gently)
1 teaspoon cinnamon
50-80g of quality dark chocolate, chopped finely
Shredded coconut for topping
To Prepare:
Place the oats and nuts into a food processor and pulse until the nuts are ground into small pieces, add the dates and pulse again until combined. Add the remaining ingredients and pulse until they start to come together. If the mixture is too crumbly, add a little extra coconut oil. Press firmly into a tray or container (line with baking paper so easy to remove) and sprinkle with coconut.
Place in refrigerate to set for a couple of hours.
Once set you can slice into bars, store these in an air tight container in the fridge they will last up to 2 weeks.
Enjoy ❤
