No-Bake Healthy Squares

If you don’t like sugary store-bought energy bars maybe you could try and make these no-bake almond oat breakfast squares. These squares are loaded with wholesome ingredients such as toasted almonds, dates, apricots, rolled oats, and dried apples. This is a great snack when you’re feeling hungry mid-day and it will give you an instant boost of energy.

For more energy bar recipes, check out these healthy Breakfast Bars or try these No-Bake Chocolate Cupcakes.

No-Bake Healthy Squares

A healthy snack for an instant boost of energy. Made with toasted almonds, dates, apricots, rolled oats, and dried apples. Vegan and gluten-free.

Print Pin Rate

Course: Dessert, Snack

Cuisine: Gluten-free, Vegan

Servings: 6

Author: Nensi Beram

Ingredients

Squares

• 200 g dates previously soaked in water for 1-2 hours
• 100 g toasted almonds
• 100 g rolled oats
• 30 g dried apple rings chopped
• 50 g dried apricots chopped
• 20 g shredded coconut
• 10 g white chia seeds
• 3-4 tablespoons coconut oil

Chocolate frosting

• 80 g coconut cream the thickened cream from a can of full-fat coconut milk
• 80 g dark chocolate
• 2 tablespoons agave syrup

Instructions

Squares

• Line the pan (I used 20 x 14 cm) with baking paper.
• Combine the dry ingredients in one bowl.
• Drain dates and add them to the blender. Add 3-4 tablespoons of coconut oil and blend briefly until you get a thick paste.
• Add date paste to the bowl with dry ingredients and stir until all is well combined and the mixture sticks together. You can also use a hand mixer for this.
• Press the mixture down firmly into prepared pan.
• Place it in the fridge for a couple of hours to firm up.

Chocolate frosting

• Melt chocolate over low heat in a medium pot. Stir until smooth.
• Add coconut cream, melted chocolate and agave to the blender and blend briefly until smooth. Spread the frosting on top of the cake.
• Place the cake in the fridge for half an hour to allow the topping to firm up.
  
• Chop it into bars or squares.

Notes

Always chill your coconut milk in the refrigerator overnight, being sure not to shake or tip the can to encourage separation of the cream and liquid.