Ingredients
The following ingredients have 6 Servings
- 3 cups (300g) rolled oats (*)
- 1/3 cup (55g) chia seeds
- 1 cup (200g or about 12) medjool dates, (pitted)
- 1 1/2 cups (345g) full-fat coconut milk (**)
- 1 tbsp baking powder
- 1 tbsp cinnamon
- 1 tsp vanilla extract
- Pinch of sea salt
- 3/4 cup (130g or about 8) medjool dates, (pitted)
- 2/3 cup (150g) water
Instruction
- Preheat the oven to 350F.
- In a high speed blender, blend the oats and chia seeds until finely ground. Transfer to a mixing bowl and set aside.
- Blend the pitted medjool dates with the coconut milk on high until smooth.
- Add the cinnamon, baking powder, vanilla, and salt. Blend briefly to combine.
- Add the date mixture to the dry ingredients and mix/knead to form a sticky moist dough.
- Blend the ingredients for the date coating and transfer to a shallow bowl.
- Break off a chunk of dough and roll it into a ball (about 1″ diameter). Dunk in the date coating and cover on all sides. Transfer to a greased loaf pan (I used this 8×5.5″ glass dish).
- Repeat with the rest of the dough. Spoon any leftover date coating on top.
- Bake for 30 minutes at 350F or until golden brown on top and bounces back when lightly pressed.
- Remove from the oven and cool for at least 10-15 minutes before serving. Top with addition date paste, maple syrup, or caramel sauce for extra sweet sticky-ness!
