Maple Cashew Oatmeal Bars…AND Chocolate Banana “Ice Cream”

9 Nov

These should ACTUALLY be called, “Guilt-free oatmeal raisin cookie dough bars.”

Ok I’ll explain.

Well there’s not much to explain. Somehow, all of these delicious, nutritious and wholesome ingredients combined taste exactly like oatmeal raisin cookie dough.

Ask me how long I’ve been wanting to make this recipe. Go ahead. I dare you.

SO VERY LONG!

Ask me why I couldn’t make it.

My food processor, although undeniably cute, is dwarf sized….rendering it utterly useless for most food processor tasks.

Ask me who made this recipe possible.

My awesome chef: Beth

Beth recently splurged and gave the restaurant a brand spanking new food processor…or “robot coupe” as we say. This, my friends, is the greatest thing she has ever done. This guy chops a box of mushrooms in seconds. He grates a wheel of Asiago cheese like nobody’s business. He has made our lives so much easier. We love him.

Our old food processor was just not meant to be used in a restaurant. He was getting tired, finicky and very loud. You also couldn’t use it unless you held the bowl in place.

Ask me what happened to it.

Beth gave it to meeee!

Yipeee!

So here we have it. A simple and nutritious way to pig out on something that should be bad for you…but isn’t!

Oatmeal Raisin Cookie Dough….but not!

Makes 16 squares

Recipe from Shutterbean

10 Medjool dates, pitted and chopped (about 1 cup)

1 cup raw cashews

1/2 cup raw oats

1/4 cup maple syrup

1/2 tsp cinnamon

heavy pinch sea salt

Throw everything into your handy dandy food processor. Process for about 30 seconds until you have a dough that resembles oatmeal raisin cookie dough…I actually kinda liked mine a little chunkier. Your choice. Cover the bottom of an 8-inch square baking pan with parchment paper. Place the oat mixture in the pan, and spread with your hands. Pat the mixture down evenly and then cover. Put the baking sheet in a freezer for at least 4 hours. When relatively firm, remove from the freezer and cut into 2 inch squares.

Store the squares in a tightly sealed container in the freezer for up to 2 months. Eat them right out of the freezer. If they get warm, they’re pretty soft and squishy.

I liked eating mine in conjunction with my new found love: chocolate banana “ice cream.”

Want the recipe for that?

Ok, twist my arm!!

Banana “Ice Cream”

2 peeled and sliced bananas

2 tbsp milk, or almond milk

2 tsp cocoa powder

pinch of cinnamon

Place the bananas in the freezer for a minimum of 2 hours.

Once frozen, dump into food processor and add the rest of the ingredients. Process until smooth. It will look like soft serve ice cream.

Eat it.

Love me forever.

The end.

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One Response to “Maple Cashew Oatmeal Bars…AND Chocolate Banana “Ice Cream””

  1. Raw James December 18, 2011 at 3:09 am #

    Eating raw is today’s trend of healthy diet.

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