No-Bake Snack Bar with Chocolate Drizzle

21 November 2013
Written by Nicola Galloway | Images by Nicola Galloway
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We have a fabulous new member to the MyMag team - trained chef, author and food blogger Nicola Galloway will be  sharing delights from her Homegrown Kitchen 


This was our go-to snack while on holiday recently with limited kitchen appliances and dodgy ovens. This chewy snack bar is quick to make and is best kept in the freezer and enjoyed as a cool snack. If putting this bar into a lunchbox, wrap it in lunch paper and nestle it next to something cool like a yogurt as it will start to soften as it warms up. 



1 cup dried dates, finely chopped
1 cup ground almonds (or other ground nuts)
1/2 cup sesame seeds
1 cup dessicated coconut
3 Tbsp virgin coconut oil (optional but helps hold together the slice)
2 heaped Tbsp peanut butter (or other nut butter)
pinch of salt

Note: If the dried dates are quite hard, cover with boiling water for 10 minutes to soften. Drain thoroughly then chop. 

In a large bowl, combine the chopped dates, ground almonds, sesame seeds and coconut. Spoon the coconut oil and peanut butter into a jug and sit the jug in a bowl of boiled water to melt the coconut oil and soften the peanut butter. Pour over the date/nut mixture and combine. Tip into a baking-paper lined cake or slice tin and freeze until cold. 

Once set, slice into snack bars and drizzle with homemade chocolate or melted dark chocolate.

3 Tbsp virgin coconut oil
2 Tbsp raw cacao powder (or cocoa powder)
2 tsp raw honey 
1 Tbsp peanut (or nut) butter

Spoon the coconut oil into a jug and sit the jug in a bowl of hot water to melt the coconut oil. Stir with a spoon until a smooth paste - you don't need to completely melt the oil. Remove the jug from the hot water and stir in the cacao, honey and peanut butter stirring to combine as the mixture thickens. If the mixture gets too thick, place the jug back into the bowl of hot water to melt a little. Drizzle over the slice and set in the freezer. 



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