Best-Ever Road Trip Treats 2 Ways 

JAMMY DATE SQUARES

 

Makes 20

Hands-on time: 15 minutes

Hands-off time: 1 hour 15 minutes

 

INGREDIENTS
 

For the date filling:

2 packets (250g each) Safari Pitted Dates

2 tbsp lemon juice

2 tbsp brown sugar

½ tsp Moir's Bicarbonate of Soda

 

For the cookie:

1 cup (130g) Bokomo Nature’s Source Crispy Crunch Baked Granola

1 cup (113g) self-raising flour

¾ cup (135g) brown sugar

1 cup (227g) butter, softened

 

METHOD
 

  1. Preheat the oven to 180°C and line a 20cm square baking pan with baking paper.
     

For the Date filling:

  1. In a medium sized pot add the Safari Pitted Dates, 1 cup of warm water, lemon juice, brown sugar and Moir's Bicarbonate of Soda. Simmer on medium heat until the dates fall apart; this should take about 5-8 minutes, stirring occasionally. When softened, remove the pot from the heat and set aside. *Chef’s TIp: The bicarbonate of soda helps to break down the dates.
     

For the cookie:

  1. In a large mixing bowl, combine the Bokomo Nature’s Source Crispy Crunch Baked Granola self-raising flour, brown sugar and soften butter until evenly mixed in.
     

  2. Spread half of the cookie base onto the bottom of the baking pan, pressing down firmly until the layer is flattened.
     

  3. Spoon over the cooled date mixture then sprinkle over the remaining cookie mixture pressing down slightly. *Chef’s Tip: Chill the remaining cookie mixture in the fridge to harden, for 5-10 minutes to make the sprinkling easier.
     

  4. Bake for 50-55 minutes or until golden brown and crisp.
     

  5. Allow the bake to cool for 25-30 minutes before cutting into 20 even-sized squares.
     

  6. Store the squares in an airtight container until you’re ready to eat them. 
     

  7. Serve as an on-the-go road trip snack and ENJOY!

 

NO-BAKE MUESLI BARS

 

Makes 20

Hands-on time: 15 minutes

Hands-off time: 4 hours

 

INGREDIENTS
 

½ cup (113g) peanut butter

½ cup (168g) honey

150g Safari Nut & Fruit Luxury Mix

1 cup (130g) Bokomo Nature’s Source Crispy Crunch Baked Granola

½ cup(50g) Moir's Fine Grade Desiccated Coconut

 

Serving suggestion:
Melted chocolate

 

*Microwave cooking times may vary due to wattage; use the timings below as a guide.

 

METHOD
 

  1. Line a 20cm square baking pan with baking paper.
     

  2. In a medium-sized microwave safe bowl combine the peanut butter and honey and microwave until smooth and melted.*Chef’s Tip: Microwave for 1 minutes stirring after 30 second to ensure its not burning. We used a 1000 Watt microwave.
     

  3. Chop the Safari Nut & Fruit Luxury Mix into smaller chunks.
     

  4. Add the chopped nuts, Bokomo Nature’s Source Crispy Crunch Baked Granola and Moir's Fine Grade Desiccated Coconut to the melted peanut butter mixture and stir until evenly coated.
     

  5. Transfer the peanut butter bar batter into the prepared baking tin pressing down to flatten the top.
     

  6. Place the bars into the fridge for 3-4 hour to set until firm to the touch.
     

  7. Gently remove the set peanut butter slab from the pan using the baking paper. If using, drizzle the melted chocolate over the peanut butter slab in a zig-zag design.
     

  8. Allow the chocolate to harden for 20 minutes before cutting the slab into 20 equal sized squares.
     

  9. Serve as an on the go snack and ENJOY!
    *Chef’s Tip: Store the squares in an airtight container until you're ready to snack on your road trip!

Planning to try this?

 

If yes, please share your pictures with us on the Foodies Of SA Group on Facebook. We'd LOVE to see it! 😍