This week I have been unexpectedly hit by a tidal wave of illness. I’d like to say that it came out of nowhere, but it probably came from 10 days of not getting enough sleep and 3 days of walking around in snowy Montreal with leaky boots drinking too much coffee. Regardless, it totally floored me in a way that I haven’t been floored in a long time and made me have an unprecedented 4 whole days off work. Anyone that knows me knows that 4 days of enforced lying down with nothing to do is tantamount to torture. It wasn’t fun.
Today, though, I could feel myself getting better; and what better way to celebrate being able to stand up looking enough to bake than making something that didn’t involve baking?
These bars are incredibly easy to make; a bit of soaking, a bit of blending, a bit of freezing. Done. And they taste almost ice-creamy as they melt in your mouth!
(Makes 12 bars)
1/2 cup rolled oats
3/4 cup almond milk
1 cup 100% almond butter
1 heaped tbsp vegan butter (Earth Balance or vegan margarine)
1 tsp vanilla essence
3/4 cup icing sugar
1/2 cup dried cranberries, chopped
Soak the oats in the almond milk for 15-60 minutes – the longer, the better
Cream together the almond butter, vanilla essence, icing sugar and vegan butter in a blender until smooth.*
Mix the oats into the almond butter mix and add in the cranberries while mixing. Ensure they’re mixed well
Grease an 8×8 inch baking tray and press the mixture into it tightly
Place into the freezer for at least 2 hours, then take out and cut into 12 pieces
Place back into the freezer until you’re ready to eat them!
These tasty treats are full of energy and are a nice little mouthful in place of ice cream. They are especially good if you have a horribly sore throat and haven’t eaten properly for 5 days. Hooray!
*If you’re using the dry end of your almond butter tub you might need to add in 1 tbsp of canola oil here. You can make that call!