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condensed resin recipe
- Total Time: 280 minutes
- Yield: 16 bars 1x
- Diet: General
Description
This condensed resin recipe features energy-packed bars with a chewy date-oat base and a smooth, aromatic cardamom-infused white chocolate cream topping. They are perfect for school lunchboxes, a post-workout boost, or a cozy evening indulgence, offering a family-friendly solution for healthy, grab-and-go snacks.
Ingredients
- 300 g pitted Medjool dates
- 150 g rolled oats
- 75 g walnuts or pecans
- 60 g unsalted butter, melted
- 50 g light brown sugar, lightly packed
- 2.5 g ground cinnamon
- 1 g fine sea salt
- 200 g white chocolate, finely chopped
- 180 ml heavy cream (35 percent fat)
- 8 to 10 green cardamom pods, lightly crushed
- 5 ml alcohol-free vanilla extract
- 25 g white chocolate, for garnish
- 0.5 g ground cardamom, for garnish
Instructions
- Prepare Pan: Line a 20×20 cm (8×8 inch) square baking pan with parchment paper, leaving an overhang on two sides for easy lifting. Lightly grease the parchment to prevent sticking. Gather all your ingredients.
- Process Sticky Base: In a food processor, combine pitted Medjool dates, rolled oats, walnuts (or pecans), ground cinnamon, and fine sea salt. Process until the mixture is finely chopped and begins to clump together, showing a coarse, crumbly texture.
- Combine Everything: Add the melted unsalted butter and light brown sugar to the food processor. Process again until a sticky, uniform mixture forms. It should hold its shape when pressed firmly, feeling pliable. (If the mixture seems too dry, pulse in 1 to 2 teaspoons of water to help it bind.)
- Press and Chill: Press the date-oat base firmly into the prepared pan, ensuring it is compacted. Chill the base for 30 minutes. Meanwhile, infuse heavy cream with lightly crushed cardamom pods for 15 minutes; then strain the cream. Pour the hot infused cream over the finely chopped white chocolate, whisking until smooth. Pour this creamy topping evenly over the chilled base. Chill the bars for at least 4 hours until fully firm.
- Cut and Serve: Once fully set, use the parchment paper overhang to carefully lift the block from the pan onto a clean cutting board. Using a sharp knife dipped in hot water and wiped clean between cuts, slice the bars into 16 equal pieces, ensuring clean, defined layers.
Notes
To customize, swap some nuts for seeds (like pumpkin or sunflower) for a nut-free option, or use certified gluten-free rolled oats. For a higher protein snack, add 1 to 2 scoops of unflavored protein powder to the base mixture. You can reduce added brown sugar by relying more on the dates’ natural sweetness. Ensure nuts and oats are fresh for optimal taste; store them in the fridge or freezer to maintain freshness. For a dairy-free version, use plant-based cream and dairy-free white chocolate for the topping layer.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Snack Bar
- Method: No-Bake
- Cuisine: General
Nutrition
- Serving Size: 1 bar (63 g)
- Calories: 285 calories
- Sugar: 16 g
- Sodium: 40 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 13 mg
Keywords: date bars, oat bars, no-bake, white chocolate, cardamom, energy bar, healthy snack, grab-and-go, family-friendly
