These bars will fuel your winter adventures and put a smile on your face after each bite! They stay soft even at freezing temperature, which make them easy to eat during a snowy day. Ok, they are a bit high in fat for a high intensity training but are perfect for these long outings on snowshoes or on backcountry skis.
- 1 ½ cup (375 ml) pitted dates, cut in small pieces
- 2 tbsp (30 ml) water
- 1 ½ cup (375 ml) frozen raspberries, divided
- 1 tsp (5 ml) vanilla extract
- 1 tsp (5 ml) baking powder
- 2 cups (500 ml) quick oats
- ½ cup (125 ml) whole wheat flour
- ½ cup (125 ml) skim milk powder
- ¼ cup (60 ml) sweetened shredded coconut
- ½ cup (125 ml) macadamia nuts
- 1 pinch of salt
- ⅔ cup (160 ml) white chocolate chips
- 1 tbsp (15 ml) unsalted butter
- Combine the dates, water and 1 cup (250 ml) of frozen raspberries in a small pot.
- Bring to boil and let simmer for about 10 minutes.
- Remove from heat and mash the raspberries and dates.
- Add the vanilla extract.
- In a large bowl, mix the baking powder, oats, whole wheat flour, skim milk powder, sweetened shredded coconut and salt.
- Add the date and raspberry mix and stir well.
- Add the macadamia nuts and the rest of the frozen raspberries (½ cup or 125 ml) and mix again.
- Oil a 9x13” rectangular pan and spread the dough in it.
- Bake for 40 minutes in a preheated oven at 350F (175C).
- Let it cool for at least 1 hour.
- Combine the white chocolate chips and butter in a small bowl.
- Use the microwave to melt it and mix.
- Spread this chocolate mix on top of the cooked dough. Cut into 12 pieces and enjoy!
For better conservation, wrap the bars individually and freeze them. Otherwise, they will stay good for about 1 week at room temperature.