I have a confession to make: these bars almost didn’t make it to the blog. Not because they aren’t delicious, but because I almost ate them all up before taking pictures earlier this week. Usually I’m quite good and don’t really scarf down every morsel, but I don’t even think Man-thing got a real slice, which goes to show that these are magical indeed!Recently Natalie from Feasting on Fruit’s posted super delicious looking cinnamon streusel ice-cream bars on her blog, and just like she gets late-night munchies, I often sit with a problem of a house full of food but none of it sweet treats, which is the only humane way to end a day. I admit spoiling myself daily is probably not a great habit in theory, but when bars are as healthy as these you can rethink your feelings of guilt and embrace them wholeheartedly in the comforting glow of the freezer. This is one of those minimalist recipes that comes out of having odds and ends in the kitchen and just bashing them together in the hopes of having tasty treats sooner than I can blink my eyes of the usual weekday fog. I must admit the looming workload of history practicals is making what time I have left feel rather dim in spirit, so midnight munchies have a calming effect on me, as did making these bars – it can’t get easier!
Ingredients: serves 6 – 9
- 2 cups sweet potatoes, measured after steaming
- 1 cup dates, soaked (keep water)
- pinch salt
- cinnamon to taste
- 2 tsp vanilla extract
- 2 tsp coffee powder
- Optional: toffee or caramel flavouring
- 1/3 cup blackberry jam
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper
- 1 TBSP boiling water
- 1/2 the base ingredient mix
- 1/4 cup cocoa powder
- 2 TBSP sweetener/sugar of choice
- 1/2 cup GF oats
- 1/2 cup date soaking water
- 1/8 cup boiling water
- pinch salt
- Line a loaf pan.
- Mix your oat topping and set aside.
- Blend your base ingredients, then layer half down in your loaf pan.
- Mix your jammy layer then smear it on top of your bottom layer.
- Blend the other half of your base ingredients with 1/4 cup cocoa powder and sweetener.
- Scoop over the jam layer, even it out, then scoop on your oat topping and smooth it over with a spoon.
- Freeze for at least an hour before slicing. Store and serve straight from the freezer only.
Even though we’re now essentially in winter there’s nothing better than bundling up and raiding the freezer. These bars sort of melt in your mouth (again, they disappear so quickly!) and are therefore totally suited to being a post-dinner sliver or general life snack. I cut these into a cross section purely for the pretty, but treat yo self to a whole bar (or more) and kick back – I know that’s where my brain is at presently! I can’t wait for vacation and to have time to relax properly and actually enjoy my spare time instead of stressing about things both in and out of my control.
That being said, I hope no-one minds the slower posting rate than usual – with all the work I have to prepare for daily lessons I don’t foresee much time to play around with baking or making food without making a chore out of it, and I would hate for blogging to feel like a duty rather than fun. So this isn’t an official hiatus but just a chilling out!If you want to keep up with what’s what and my daily eats and feats you can join me on Instagram or Twitter. Please feel free to share some inspiration (food or otherwise) for my breaks so that I can stay human! 😀
Happy, glorious Friday!