Banoffee energy bars
- Prepare
- less than 30 mins
- Cook
- 30 mins to 1 hour
- Serve
- Makes 8–12 bars
A healthy, high-energy snack developed with nutritionist to the Red Roses, Aimee Ellen O'Keeffe to fuel your next workout. Packed with easily digestible carbs for quick and sustained energy.
Each serving provides 221 kcal, 3.8g protein, 39.6g carbohydrate (of which 22g sugars), 6.2g fat (of which 2.5g saturates), 4.4g fibre and 0.07g salt.
Ingredients
For the base
For the date caramel
- 200g/7oz pitted dates (about 12 large), soaked in hot water (about 160ml/6fl oz) for 10 minutes
- 1 tbsp tahini
- 1 tsp vanilla extract
- 2 tbsp milk of your choice (dairy or plant-based)
- pinch of sea salt
For the crumble topping
- 75g/2½oz rolled oats
- 30g/1oz plain flour
- 20g/¾oz brown sugar
- 45g/1¾oz unsalted dairy-free margarine or butter, cut in cubes
Method
Preheat oven to 220C/180C fan/Gas 6. Line a 20x20cm/8x8in baking tray with baking paper.
To make the base, drain the soaked dates and blend them with the mashed banana and maple syrup in a food processor, until smooth.
Combine this banana mixture with the oats, salt, and cinnamon in a bowl.
Spoon the mixture into the prepared baking tray and press firmly into an even layer using the back of a spoon
To make the date caramel, drain the dates and blend them in the food processor with the tahini, vanilla extract, milk and salt. Spread this in an even layer over the oat base.
To make the crumble topping,mix the oats, flour, and sugar together in a bowl. Rub in the butter with your fingers until the mixture resembles coarse crumbs. Sprinkle evenly over the date caramel.
Bake in the preheated oven for 25–30 minutes, or until the topping is golden.
Allow to cool completely before cutting into 8–12 equal bars.
