Approx 25 servings
Ingredients
- 200 g medjool dates pitted or dates soaked to soften for a few hours
- 3 small ripe bananas or 2 large
- 3 tbsp almond butter
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1 tsp mixed spice
- Pinch sea salt flakes
- 1 tsp baking powder
- 75 g ground almonds
- 150 g Flahavan’s Organic Porridge Oats
- 4 tbsp chopped nuts
- 3 tbsp raw cacao nibs
Instructions
- Preheat your oven to 180c.
- Pop the dates, banana & nut butter into your food processor or high-speed blender and blitz until you get a paste.
- Next, add in the vanilla, cinnamon, mixed spice, salt, baking powder. Blitz again for a minute.
- Add in the oats and ground almonds and pulse so that everything is combined.
- Finally, add in the cacao nips and chopped nuts and pulse twice to mix through.
- Grease your baking tray with a little coconut oil, then either wet your hands before scooping up the mix with your hands, roll into a ball then place on the baking tray. Continue until you have used all the mix.
- Flatten the cookies a little, then bake for 18 minutes.
- Top with more nuts and cacao nibs–press in a little.
- Allow to cool a little before eating–if you can!
If you recreate this recipe, tag me on Instagram:@rebelrecipes or #rebelrecipes for a chance to be featured.