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!
Prep Time15 minutesmins
Resting Time20 minutesmins
Total Time35 minutesmins
Course: Dessert, Snack
Cuisine: vegan
Keyword: dairy-free, energy bars, gluten-free, no-bake, vegan
Servings: 4people
Author: Nora Hsu
Ingredients
40gpitted dates~1/4 cup, soaked in water for 20 minutes, then take out the dates
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.