This recipe for chia snack bars yields a soft, granola like snack bar, the type you often find in supermarket cereal aisles. This one, however, contains only the best ingredients: Coconut oil, chia, oats, nuts, dates, and chocolate. Yum!
1/4 cup virgin liquid coconut oil
1 tablespoon milled chia (see below)
1 cup chopped pitted Medjool dates
1/4 cup almond milk
1 teaspoon pure vanilla extract
1/2 teaspoon almond extract
1-1/2 cup rolled oats
1/2 cup whole wheat pastry flour
1/3 cup finely chopped nuts
3/4 teaspoon baking soda
1/2 teaspoon salt
1/4 to 1/2 cup chopped dark chocolate
Preheat the oven to 350 degrees.
Using a food processor or a high-power blender combine the coconut oil, milled chia, dates, milk, vanilla extract, and almond extract. Pulse until a smooth paste has formed, scraping the sides down as needed.
In a large bowl, whisk together the oats, flour, nuts, baking soda, and salt, and combine thoroughly. Add the chia mixture and the chopped chocolate to the flour mixture, mixing gently until just combined.
Spread the mixture onto a cookie sheet in a half inch thick layer, creating a rectangle. Mixture will not reach the sides of the baking sheet.
Before putting the mixture into the oven, dip a knife into cold water and cut the mixture into 4 x 2-inch bars.
Bake on the middle rack until golden brown and set to the touch, 12 to 15 minutes.
Yield: 9 to 12 servings
- Can use pitted prunes instead of Medjool dates, if desired.
- For the nuts, use your favorite one or a favorite mix.
- If preferred, you can use mini chocolate chips in place of the dark chocolate.
Milled chia is nothing more than chia seeds that have been ground into meal so it can be used as a flour-like ingredient in baked goods.
To make your own milled chia, take as much chia as you'd like and grind it in a clean coffee mill, food processor, or high-speed blender. Process the seed until it resembles sand in texture. You want a coarse flour. It keeps well, so go ahead and make extra so that you'll have milled chia handy for all your recipes.
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