Pistachio, apricot & dark chocolate energy bars

                    With mixed seeds, oats & almond butter

                    Pistachio, apricot & dark chocolate energy bars

                    Pistachio, apricot & dark chocolate energy bars

                    Makes 16
                    Cooks In50 minutes
                    DifficultySuper easy
                    Nutrition per serving
                    • Calories 164 8%
                    • Fat 8.9g 13%
                    • Saturates 1.7g 9%
                    • Sugars 9.8g 11%
                    • Salt 0.02g 0%
                    • Protein 5.2g 10%
                    • Carbs 20.1g 8%
                    • Fibre 2.8g -
                    Of an adult's reference intake
                    Jamie Magazine
                    Recipe From

                    Jamie Magazine

                    By Elspeth Meston
                    Tap For Method

                    Ingredients

                    • olive oil , for greasing
                    • 75 g shelled pistachios
                    • 100 g mixed seeds
                    • 250 g rolled oats
                    • 8 Medjool dates
                    • 100 g dried apricots
                    • 50 g quality dark chocolate (70%)
                    • 100 ml maple syrup
                    • 4 tablespoons smooth almond butter
                    Tap For Method
                    Jamie Magazine
                    Recipe From

                    Jamie Magazine

                    By Elspeth Meston
                    Tap For Ingredients

                    Method

                    1. Preheat the oven to 180°C/350°F/gas 4. Grease and line a 20cm x 20cm square baking tin.
                    2. Chop the pistachios, then scatter over a baking sheet with the mixed seeds and oats, and roast for 20 minutes, or until golden and toasted, turning occasionally.
                    3. Meanwhile, destone and roughly tear the dates, and roughly chop the apricots and chocolate.
                    4. Place the maple syrup, almond butter, dates and 150ml of water in a small saucepan over a low heat. Gently heat for 10 minutes, mashing the dates with the back of your spoon, until you have a sticky sauce.
                    5. Tip the oats, seeds and pistachios into a large bowl along with the apricots and pour over the maple syrup mixture. Coat everything in the sticky sauce before gently folding through the dark chocolate.
                    6. Pour the mixture into the baking tin, using a back of a spoon to press into an even layer.
                    7. Bake for 15 to 20 minutes, or until golden, then cut into portions.
                    Jamie Magazine
                    Recipe From

                    Jamie Magazine

                    By Elspeth Meston

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