2 cups granola or cornflakes or popped rice*
1/2 cup sunflower seeds
1/2 cup pumpkin seeds
1/2 cup toasted pecans or walnuts
2 tablespoons cocoa
1 teaspoon ground cinnamon
Pinch of salt flakes (Maldon is my first choice)
12 large dried dates, pitted
1 tablespoon silan ( date syrup ) or golden syrup
4 tablespoons olive oil
2 tablespoons hot water
1 teaspoon vanilla
100g dark chocolate, melted
1/3 cup slivered almonds
1/2 cup cranberries
Melted chocolate to drizzle over (optional)
* Toasting all the nuts and seeds before incorporating makes all the difference.
** If using popped rice cereal first process all the other ingredients listed and only then add the popped rice and briefly pulse. If you add it too soon it will be too powdery and you still want to be left with texture.
Directions
1: Place the granola/cornflakes, sunflower seeds, pumpkin seeds, pecan nuts, cocoa, cinnamon and salt in a processor and process till coarsely chopped then pour into a mixing bowl.
2: Process the dates till sticky then add the syrup/silan (date syrup), oil, hot water, vanilla and melted chocolate and pulse to combine.
3: Add the chocolate mixture to the chopped up cereal and seeds, stir in the almonds and cranberries until well mixed and granola is coated, then press into a 25 cm square tin or corresponding rectangular size.
4: Press down firmly, drizzle over melted chocolate if desired, then chill for a minimum of 4 hours before slicing into totally delicious bars or squares.
COOK'S NOTES: Recipe inspiration from Bibby's Kitchen. Play with this recipe and make it your own. Leave out the cereal and seeds if making at Passover and replace with added nuts or even crumbled Passover cookies for texture. Swap cranberries for raisins or chopped dried apricot. Adapt to make it gluten-free. It's already dairy-free and parve ( vegetarian ) making it perfectly versatile and hugely delicious. Keeps well provided you don't eat them all. |
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