Chocolate and California Walnut Butter Oat Bars by @walnuts_uk

25 min

12 servings

🌾

85 g

Rolled oats

🌰

450 g

California walnuts

🥜

20 g

Ground flaxseed

🍁

25 ml

Maple syrup

🥥

15 g + 1 tsp

Coconut oil

🧂

Salt

🌴

2

Medjool dates

🍦

1 tsp

Vanilla

🫗

1 tbsp

Neutral oil

🍫

80 g

Dark chocolate

  1. Line

    Line a small rectangular tin with baking paper.

  2. Blend
    • Rolled oats
    • California walnuts

    Blend the oats and 25g California walnuts into a fine flour and transfer to a bowl.

  3. Mix
    • Ground flaxseed
    • Salt
    • Maple syrup

    Mix in the flaxseed and salt, then stir through the maple syrup and melted coconut oil until combined.

  4. Press

    Press the mixture firmly into the lined tin and refrigerate for at least 30 minutes.

  5. Blend
    • California walnuts

    To make the walnut butter, blend 300g California walnuts in a food processor until smooth and creamy, scraping down the sides as needed.

  6. Add
    • Medjool dates
    • Vanilla
    • Salt

    Add the dates, vanilla and a pinch of salt, then blend until combined, adding a little extra oil if needed to help achieve a smooth consistency.

  7. Pulse
    • California walnuts

    Pulse in the remaining 60g California walnuts for some crunch.

  8. Spread
    • Dark chocolate

    Spread 160–170g of the walnut butter over the chilled base, then refrigerate while preparing the chocolate, transferring any leftover walnut butter to a jar to store in the fridge.

  9. Melt
    • Dark chocolate
    • Coconut oil

    Melt the dark chocolate with the teaspoon of coconut oil in short bursts in the microwave, stirring between each, or over a pan of simmering water.

  10. Pour
    • California walnuts
    • Dark chocolate

    Pour the melted chocolate over the walnut layer, spread evenly, and refrigerate until set.

  11. Slice

    Leave at room temperature for a few minutes before slicing into bars with a sharp knife, then store in an airtight container in the fridge.

Chocolate and California Walnut Butter Oat Bars by @walnuts_uk

25 min

12 servings

🌾

85 g

Rolled oats

🌰

450 g

California walnuts

🥜

20 g

Ground flaxseed

🍁

25 ml

Maple syrup

🥥

15 g + 1 tsp

Coconut oil

🧂

Salt

🌴

2

Medjool dates

🍦

1 tsp

Vanilla

🫗

1 tbsp

Neutral oil

🍫

80 g

Dark chocolate

Preparation Steps

  1. Step 1/11

    Line a small rectangular tin with baking paper.

    🍳Baking tin
    📜Baking paper

  2. Step 2/11

    Blend the oats and 25g California walnuts into a fine flour and transfer to a bowl.

    🌾Rolled oats
    🌰California walnuts
    🥣Bowl

  3. Step 3/11

    Mix in the flaxseed and salt, then stir through the maple syrup and melted coconut oil until combined.

    🥜Ground flaxseed
    🧂Salt
    🍁Maple syrup
    🥥Coconut oil
    🥣Bowl
    🥄Spatula

  4. Step 4/11

    Press the mixture firmly into the lined tin and refrigerate for at least 30 minutes.

    🍳Baking tin

  5. Step 5/11

    To make the walnut butter, blend 300g California walnuts in a food processor until smooth and creamy, scraping down the sides as needed.

    🌰California walnuts

  6. Step 6/11

    Add the dates, vanilla and a pinch of salt, then blend until combined, adding a little extra oil if needed to help achieve a smooth consistency.

    🌴Medjool dates
    🍦Vanilla
    🧂Salt
    🫗Neutral oil

  7. Step 7/11

    Pulse in the remaining 60g California walnuts for some crunch.

    🌰California walnuts

  8. Step 8/11

    Spread 160–170g of the walnut butter over the chilled base, then refrigerate while preparing the chocolate, transferring any leftover walnut butter to a jar to store in the fridge.

    🥄Spatula
    🫙Jar

  9. Step 9/11

    Melt the dark chocolate with the teaspoon of coconut oil in short bursts in the microwave, stirring between each, or over a pan of simmering water.

    🍫Dark chocolate
    🥥Coconut oil
    🍲Saucepan

  10. Step 10/11

    Pour the melted chocolate over the walnut layer, spread evenly, and refrigerate until set.

    🥄Spatula

  11. Step 11/11

    Leave at room temperature for a few minutes before slicing into bars with a sharp knife, then store in an airtight container in the fridge.

    🔪Knife

Composition

Ingredients

Types

Grains, Nuts, Seeds, Sweeteners, Fats, Oils, Spices, Fruits, Sweets

Ingredients

Rolled oats, California walnuts, Ground flaxseed, Maple syrup, Coconut oil, Salt, Medjool dates, Vanilla, Neutral oil, Dark chocolate

Notes

Rolled oats (for the base), California walnuts (for the base), Ground flaxseed (for the base), Maple syrup (for the base), Coconut oil (melted, for the base), Salt (for the base), Medjool dates (pitted, for the walnut butter), Vanilla (for the walnut butter), Dark chocolate (for the choc layer)

Allergens

Tree nuts, Soy

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Egg-Free, Low-Sodium

Calories

230 kcal

Macro nutrients

Protein: 5g, Carbohydrates: 14g, Fat: 18g, Fiber: 4g, Sugars: 6g

Nutritional Information

Minerals

Magnesium: 45mg, Phosphorus: 95mg, Potassium: 160mg, Iron: 1.1mg, Sodium: 40mg, Zinc: 0.6mg, Calcium: 25mg

Vitamins

Vitamin E: 1.2mg, Vitamin B6: 0.1mg, Folate: 15µg

Preparation

Time Information

Preparation

25 minutes

Overall

25 minutes

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

Baking tin, Baking paper, Bowl, Spatula, Jar, Knife, Saucepan

Appliances

Food processor, Refrigerator, Microwave

Type

Type

Type Of Dish

Dessert, Snack

Occasions

Snack Time, Meal Prep

Origin

Source

Platform

instagram

Original Creator

@walnuts_uk

Origin

Cuisine

American

Geographic

United Kingdom, Europe

Various

Aspect

Texture

Chewy, Crunchy, Creamy

Flavors

Chocolatey, Nutty, Sweet, Vanilla

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

refrigerated : 7 days (store in an airtight container,keep chilled to maintain firmness of chocolate and walnut butter layers), frozen : 2 months (wrap individual bars tightly,store in an airtight freezer-safe container,thaw in the fridge before eating)