This seriously underrated flavour gets a delicious healthy upgrade in our cookies ‘n’ cream bars! Pack them in your lunch bag or keep a batch at home.

MAKES 12 // COOKING TIME 20 min, plus overnight

INGREDIENTS
For the cookies layer
100 g dates, pitted
50 g dark chocolate, melted
½ cup unsalted cashews
½ cup unsalted pecans
¼ cup cocoa
¼ cup milk
1 tsp coconut oil
For the cream layer
1 cup rolled oats
1 cup desiccated coconut
½ cup coconut oil
2 tbsp milk or coconut milk
⅓ cup honey
1 tsp vanilla essence

METHOD
For the cookies layer
1. Line a loaf tin.
2. Place all the ingredients in a food processor. Blend on high for 3–5 minutes, scraping down the sides, until a smooth paste forms.
3. Transfer to the tin and press into an even layer.
For the cream layer
1. Rinse out the food processor, then blend the oats and coconut for 2–3 minutes, until a coarse powder forms. Add all of the remaining ingredients and blend on high for around 3–5 minutes, until a smooth paste forms.
2. Transfer to the tin and press into an even layer on top of the cookie layer. Cover with cling film and refrigerate overnight.
3. Cut the slab into 12 bars. Store in the fridge and enjoy your cookies ‘n’ cream bars as on-the-go snacks.

Recipe & styling: Luisa Hayes
Photography: Andreas Eiselen // HMimages.co.za

We have to admit, after trying these treats we’re sold on snack bars! We’ve even swapped out breakfast for these oat and quinoa bars.