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Parve
Easy
12 Servings
Allergens 
50 m
Diets
Not all of us have the option of eating or preparing a leisurely breakfast, even on Sunday. In Israel, it’s a regular workday! So we need an alternative — something healthful to grab on the go. I wanted something naturally sweetened, heavy on protein and nutrition, and of course, taste was number one! I take my baking very seriously, especially since I’ve been developing and selling healthful baked goods for the last 20 years. This passed muster, and all my tasters enjoyed it a lot. Freezes well too. Go for it!
Yields 12 bars
10–12 Beleaves Medjool Dates, soaked in hot water for 10 minutes and then blended into a paste
1/4 cup Gefen Almond Butter
1 tablespoon applesauce (for dairy version, use 1 tablespoon plain yogurt)
1 tablespoon coconut oil
1 egg
1/2 teaspoon vanilla extract
1/3 cup 80% spelt flour
1/2 cup oats (I use quick oats)
1 tablespoon ground flaxseed
1–2 tablespoons vanilla protein powder
1/4 teaspoon baking powder
1/4 teaspoon Himalayan salt
1/4 cup mini chocolate chips with high cacao count, plus more for sprinkling (optional)
2 tablespoons sugar-free dried cranberries, chopped
1–2 tablespoons Gefen Almond Butter, for swirling
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a 9×9-inch (23×23-centimeter) pan with parchment paper.
Add the date paste, almond butter, applesauce, coconut oil, egg, and vanilla to the bowl of a mixer and mix well. Add the flour, oats, flaxseed, protein powder, baking powder, and salt and mix to combine. Fold in the chocolate chips and dried cranberries.
Wet hands slightly and press the batter into the pan firmly and evenly. Drizzle the almond butter over the top and swirl lightly with a toothpick. Sprinkle with extra chocolate chips, if desired. Gently flatten the top of the batter.
Bake for 25 minutes, or until golden brown and ready. Cool before cutting.
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui
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Can I use almond flour instead of spelt?
It should work!