Ingredients
Equipment
Method
Method
- Prep the dates: If your dates are firm, soak them in warm water for 10 minutes, then drain — this makes them easier to blitz.
- Process base: In a food processor, pulse the dates until a sticky paste forms. Add the almond butter and pulse to combine.
- Add dry ingredients: Add the oats, cocoa powder and half (⅔) of the chopped pistachios. Pulse in short bursts until the mixture comes together into a slightly sticky, rough dough. Scrape down the sides as needed. You want texture — not a smooth paste.
- Check & adjust: Pinch a little mixture and press — it should hold together. If too dry, add ½ tsp warm water or a little extra almond butter; if too wet, add 1–2 tbsp oats.
- Press into tin: Spoon the mixture into the lined tin and press firmly and evenly (use the back of a spoon or a piece of parchment to compact well — this helps clean slices later). Smooth the top and sprinkle the remaining chopped pistachios over. Press those in lightly.
- Chill & slice: Refrigerate for at least 30 minutes (or freeze 10 minutes) until firm. Lift from tin, slice into 12 bars with a hot, wiped knife for clean edges.
- Finish (optional): For a little glamour, drizzle melted dark chocolate over the bars or press a few whole pistachios on top.
Nutrition
Notes
Storage
- Store in an airtight container in the fridge for up to 10 days.
- Freeze in a single layer (then bag) for up to 3 months — defrost in the fridge or at room temperature for 10–15 minutes before eating.
- Vegan / allergy swaps: Use sunflower-seed butter instead of almond butter for a nut-free version (keep checking texture).
- Boost the protein: Stir in 1–2 tbsp of your favourite protein powder (you may need a splash extra almond butter).
- Spice it up: Add ½ tsp ground cinnamon or ¼ tsp cardamom for warmth.
- Make them cakier: Replace 25 g oats with 25 g desiccated coconut for a softer crumb.
