Ingredients

  • 3/4 cup almonds (roughly chopped)
  • 3/4 cup cashew nuts (roughly chopped)
  • 1 cup almond butter
  • 1 cup butter (spread)
  • 2/3 cup coconut milk
  • 2 tablespoons agave syrup
  • 4 tablespoons golden syrup (or substitute 1 tbsp light molasses + 3 tbsp corn syrup)
  • 2 1/2 cups rolled oats
  • 1/3 cup dried cranberries (roughly chopped)
  • 1/3 cup dried apricots (roughly chopped)

Directions

  1. Preheat the oven to 325°F. Line a 9 inch square springform pan with parchment. Heat a dry pan over medium heat and sauté almonds and cashews until golden brown. Remove from the heat and allow to cool.
  2. In a saucepan, heat the almond butter, soy butter spread, coconut milk, agave syrup, golden syrup and a pinch of sea salt. Stir in the oats, almonds, cashews, cranberries and apricots. Spread mixture into prepared springform pan and bake for 25 mins. Allow to cool, then chill.
  3. Cut into 12 bars, turn out of the pan and remove the baking paper. Store in the fridge.
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NutritionView more

520Calories
Sodium5%DV120mg
Fat66%DV43g
Protein20%DV10g
Carbs10%DV29g
Fiber20%DV5g

PER SERVING *

Calories520Calories from Fat390
% DAILY VALUE*
Total Fat43g66%
Saturated Fat15g75%
Trans Fat
Cholesterol40mg13%
Sodium120mg5%
Potassium430mg12%
Protein10g20%
Calories from Fat390
% DAILY VALUE*
Total Carbohydrate29g10%
Dietary Fiber5g20%
Sugars5g10%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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