Cranberry Pistachio Oat Bars
Simple, non-dairy, cookie-bar with crunchy, salty-sweet flavors
Ingredients
- 1 cup oats
- 1 cup pistachios raw shelled
- ¼ cup coconut flakes
- ¼ cup dried cranberries
- ½ tsp salt
- 4 TBS coconut oil melted not hot
- 2 TBS maple syrup room temperature
- Melted white or semi-sweet non-dairy chocolate chips
- crushed pistachios
- flaked sea salt
Instructions
- Preheat oven to 350° F and line a 9-inch square pan with parchment paper.
- Add the oats, pistachios, coconut flakes, cranberries and salt to a food processor and pulse for ~30 seconds.
- Add the maple syrup and coconut oil while the motor is still running. The contents will begin to form a crumbly mixture.
- Press the mixture evenly into a pan and bake for 12 mins until slightly golden brown.
- Remove from the oven and let the pan cool.
- Add melted chocolate on top of the cooled bars and sprinkle crushed pistachios and flaked salt on top of the melted chocolate.
- Refrigerate for 15 mins to harden the chocolate then lift the cooled bars out of the pan using the parchment paper.
- Cut into squares and serve.
