- Start by preheating oven to 350ºF/180ºC. Prepare liberally with baking spray two 12-count single brownie tins (16 total).
- Add water, pitted and chopped dates, apricots and juice into a small pot and bring to a low boil. Boil for 5 minutes, then add baking soda and finish bubbling on low heat for 5 extra minutes until thickened (10 minutes total).
- Place walnuts into a blender or food processor, pulse until you get a medium fine nut meal consistency.
- Place walnut meal into a large bowl and sift in oats, oat flour, baking soda and salt.
- Heat the coconut oil and honey or maple syrup until hot. Add hot syrup and oil into a separate bowl with the banana and whisk with fork until mashed together into a wet batter. Add the dry ingredients and mix well into a crumbly wet dough.
- Press 3/4 of oat dough evenly into the bottom of 16 tins. Keep your hands wet to prevent sticking.
- Spread the sticky apricot mixture over the first layer. Rough chop the extra 1/2 cup walnuts and add into your remaining 1/4 oat dough. Crumble final dough over bars on top of apricot filling.
- Bake for 25 minutes until oats are cooked but filling is still gooey.
Duration It takes 15 mins to prepare and 20 mins to cook.
Ingredients (Organic) For a serving of 16 bars
Dough
1 and 1/2 cups walnuts +1/2 cup
2 cups oats
1 cup oat flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 extra ripe banana
1/3 cup coconut oil, melted
1/4 cup maple syrup or honey
Filling
1 and 1/2 cups hot water
1 and 1/4 cups dates, pitted & chopped
1 and 1/4 cups dried apricots
1/2 cup orange or lemon juice
1 teaspoon baking soda
