No-bake Vegan Oat Lamington Energy Bars(8 ingredients)

免烤純素燕麥萊明頓點心棒 (8 樣食材) No-bake Vegan Oat Lamington Bars

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Nutty oat mixture with raspberry jam inside and coconut flavour poring through and topped with dark chocolate, these No-bake Vegan Oat Lamington Energy Bars are perfect as light desserts for any time!

免烤純素燕麥萊明頓點心棒 (8 樣食材) No-bake Vegan Oat Lamington Bars

To be honest, I’m not sure if I could call them Lamington because they are quite different from traditional Lamington, which is usually made of sponge cake.

Well, it’s not the case in this recipe, but I think the overall idea and taste are still quite similar. So let’s call them Oat Lamington Energy Bars! (Hope that’s okay with you)

Features of Oat Lamington Energy Bars

  • Full of coconut flavour and super nutty
  • On-spot sweet with more natural ingredients
  • No-bake, easy to make, not much hassle
  • Vegan, no dairy, no eggs, no animal products involved
免烤純素燕麥萊明頓點心棒 (8 樣食材) No-bake Vegan Oat Lamington Bars

Ingredients You Need

  • Pitted dates: Here I’m using pitted dates because they are more affordable and easy to find. But if you want to use other types of dates, you can do that as well. If they are on the dry side, soak them in water for 20~30 minutes, then take out the dates to use. I usually save the soaking water for my overnight oats.
  • Toasted hazelnuts: I’m using hazelnuts here because they are full of flavours and taste lovely (obviously?). But if you don’t have hazelnuts, you can also use almonds.
  • Desiccated coconut: If there is anything that can be called the ‘soul’ of Lamington, I’d say it’s desiccated coconut. So make sure you got them!
  • Rolled oats: Oats are one of my favourite things to eat and they are so versatile.
  • Salt: A pinch of salt, as usual.
  • Extra-virgin coconut oil: I like to use extra-virgin coconut oil because it gives out a really delicate coconut flavour.
  • Maple syrup: Sometimes I’m not sure why I should explain to use of maple syrup because it’s definitely the best liquid sweetener, in my humble opinion. (wink wink)
  • Raspberry jam: Here I’m using raspberry jam because that’s what I have and I love raspberry. But you can also use strawberry jam, which is more common and affordable in many cases.
  • Dark chocolate: Chocolate is so good with almost everything, and here it adds another layer of taste and texture.

One optional ingredient is coconut flakes, which I use to decorate the top. You can also use desiccated coconut if you want.

How to Make Vegan Oat Lamington Energy Bars

  • Line an 8″ loaf tin with baking paper. Let the sides pass the tin a bit so we can utilize them later. Set it aside for later use.
  • In a food processor, add the dates to a food processor to chop them into small pieces.
  • Add the hazelnuts, desiccated coconut rolled oats and salt. Blitz to blend them together until all ingredients are roughly chopped.
  • Add the extra-virgin coconut oil and maple syrup. Continue to blend until the whole mixture looks like wet bread crumbs. When you press the mixture between your fingers, it should be able to stick together. If not, add a tad of water and blend again to help to bind.
  • Transfer about half of the mixture into the prepared loaf tin. It should be about 2 cm high. If your loaf tin is longer, pop in a small ramekin on one side to help shape. Press the mixture firmly so it becomes like a block.
  • Spread the raspberry jam evenly on top of the nut mixture block.
  • And then add the rest of the nut-oat mixture on top of the jam layer and gently spread them out evenly.
  • Use the sides of the baking paper to press the whole thing firmly so all the ingredients can stick together.
  • Melt the dark chocolate by using a microwave (30 seconds at once) or a bain-marie/double boiler. Then pour the melted chocolate on top of the block. Sprinkle the coconut flakes on top of the chocolate layer if you got them at hand.
  • Pop it into the freezer for 20~30 minutes to set. Then take it out, cut it into bars or squares, and enjoy!
免烤純素燕麥萊明頓點心棒 (8 樣食材) No-bake Vegan Oat Lamington Bars

How to Store Oat Lamington Energy Bars

Store these bars in an air-tight container in the fridge for 1 week or 2 weeks in the freezer.

Questions You Might Have

I don’t have hazelnuts, can I use other nuts?

Yes, if you don’t have hazelnuts, you can also use almonds instead. But I wouldn’t recommend using nuts that are very strong in flavour, like walnuts and pecans.

Are there other substitutions for coconut oil?

I personally would say no because coconut oil is very unique in its own way.

What kind of jam can I use?

Here I’m using raspberry jam because that’s what I have and I love its flavour. You can also use strawberry jam or another type of berry jam to try and find what suits you the best.

免烤純素燕麥萊明頓點心棒 (8 樣食材) No-bake Vegan Oat Lamington Bars

Final Words

I know they are not traditional Lamington, but I think the coconut taste along with the jam inside is really reminiscent of Lamington. I hope you will like this recipe and give it a try! Let me know your thoughts or questions by commenting down below or tagging me on Instagram! (@barrelleaf)

More Vegan Recipes:

No-bake Vegan Oat Lamington Energy Bars

Nutty oat mixture with raspberry jam inside and coconut flavour poring through and topped with dark chocolate, these No-bake Vegan Oat Lamington Energy Bars are perfect as light desserts for any time!
Author: Barrel Leaf
Prep Time15 mins
Resting Time20 mins
Total Time35 mins
Course: Dessert, Snack
Cuisine: vegan
Keyword: dairy-free, energy bars, gluten-free, no-bake, vegan
Servings: 4 people

Ingredients

  • 40 g pitted dates, ~1/4 cup, soaked in water for 20 minutes, then take out the dates
  • 80 g toasted hazelnuts, 2/3 cup, or almonds
  • 50 g desiccated coconut, 2/3 cup
  • 60 g rolled oats, 3/2 cup
  • A pinch of salt
  • 2 Tbsp extra-virgin coconut oil
  • 1.5 Tbsp maple syrup
  • 50 g raspberry jam, or strawberry jam*
  • 40 g dark chocolate
  • 2 Tbsp coconut flakes, optional

Instructions

  • Line an 8″ loaf tin with baking paper. Let the sides pass the tin a bit so we can utilize them later. Set it aside for later use.
  • In a food processor, add the dates to a food processor to chop them into small pieces.
  • Add the hazelnuts, desiccated coconut rolled oats and salt. Blitz to blend them together until all ingredients are roughly chopped.
  • Add the extra-virgin coconut oil and maple syrup. Continue to blend until the whole mixture looks like wet bread crumbs. When you press the mixture between your fingers, it should be able to stick together. If not, add a tad of water and blend again to help to bind.
  • Transfer about half of the mixture into the prepared loaf tin. It should be about 2 cm high. If your loaf tin is longer, pop in a small ramekin on one side to help shape. Press the mixture firmly so it becomes like a block.
  • Spread the raspberry jam evenly on top of the nut mixture block. And then add the rest of the nut-oat mixture on top of the jam layer and gently spread them out evenly.
  • Use the sides of the baking paper to press the whole thing firmly so all the ingredients can stick together.
  • Melt the dark chocolate by using a microwave (30 seconds at once) or a bain-marie/double boiler. Then pour the melted chocolate on top of the block. Sprinkle the coconut flakes on top of the chocolate layer if you got them at hand.
  • Pop it into the freezer for 20~30 minutes to set. Then take it out, cut it into bars or squares, and enjoy!

Notes

  • *Jam: Here I’m using raspberry jam because that’s what I have and I love raspberry. But you can also use strawberry jam, which is more common and affordable in many cases.
  • Storage: Store these bars in an air-tight container in the fridge for 1 week or 2 weeks in the freezer.
  • Adapted from gatherandfeast

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