Banoffee energy bars recipe
 A healthy, high-energy snack developed with nutritionist to the Red Roses, Aimee Ellen O'Keeffe to fuel your next workout. Packed with easily digestible carbs for quick and sustained energy. Each serving provides 221 kcal, 3.8g protein, 39.6g carbohydrate (of which 22g sugars), 6.2g fat (of which 2.5g saturates), 4.4g fibre and 0.07g salt. 100g/3½oz pitted dates, soaked in warm water (about 100ml/3½fl oz) for 10 minutes2 large bananas, roughly mashed 30ml/1fl oz maple syrup150g/5½oz rolled oatspinch salt½ tsp ground cinnamon (optional) 100g/3½oz pitted dates, soaked in warm water (about 100ml/3½fl oz) for 10 minutes 2 large bananas, roughly mashed 30ml/1fl oz maple syrup 150g/5½oz rolled oats pinch salt ½ tsp ground cinnamon (optional) 200g/7oz pitted dates (about 12 large), soaked in hot water (about 160ml/6fl oz) for 10 minutes1 tbsp tahini 1 tsp vanilla extract2 tbsp milk of your choice (dairy or plant-based)pinch of sea salt 200g/7oz pitted dates (about 12 large), soaked in hot water (about 160ml/6fl oz) for 10 minutes 1 tbsp tahini 1 tsp vanilla extract 2 tbsp milk of your choice (dairy or plant-based) pinch of sea salt 75g/2½oz rolled oats30g/1oz plain flour20g/¾oz brown sugar45g/1¾oz unsalted dairy-free margarine or butter, cut in cubes 75g/2½oz rolled oats 30g/1oz plain flour 20g/¾oz brown sugar 45g/1¾oz unsalted dairy-free margarine or butter, cut in cubes Method Preheat oven to 220C/180C fan/Gas 6. Line a 20x20cm/8x8in baking tray with baking paper. To make the base, drain the soaked dates and blend them with the mashed banana and maple syrup in a food processor, until smooth.Combine this banana mixture with the oats, salt, and cinnamon in a bowl. Spoon the mixture into the prepared baking tray and press firmly into an even layer using the back of a spoon To make the date caramel, drain the dates and blend them in the food processor with the tahini, vanilla extract, milk and salt. Spread this in an even layer over the oat base.To make the crumble topping,mix the oats, flour, and sugar together in a bowl. Rub in the butter with your fingers until the mixture resembles coarse crumbs. Sprinkle evenly over the date caramel. Bake in the preheated oven for 25–30 minutes, or until the topping is golden.Allow to cool completely before cutting into 8–12 equal bars. Preheat oven to 220C/180C fan/Gas 6. Line a 20x20cm/8x8in baking tray with baking paper. Preheat oven to 220C/180C fan/Gas 6. Line a 20x20cm/8x8in baking tray with baking paper. To make the base, drain the soaked dates and blend them with the mashed banana and maple syrup in a food processor, until smooth. To make the base, drain the soaked dates and blend them with the mashed banana and maple syrup in a food processor, until smooth. Combine this banana mixture with the oats, salt, and cinnamon in a bowl. Combine this banana mixture with the oats, salt, and cinnamon in a bowl. Spoon the mixture into the prepared baking tray and press firmly into an even layer using the back of a spoon Spoon the mixture into the prepared baking tray and press firmly into an even layer using the back of a spoon To make the date caramel, drain the dates and blend them in the food processor with the tahini, vanilla extract, milk and salt. Spread this in an even layer over the oat base. To make the date caramel, drain the dates and blend them in the food processor with the tahini, vanilla extract, milk and salt. Spread this in an even layer over the oat base. To make the crumble topping,mix the oats, flour, and sugar together in a bowl. Rub in the butter with your fingers until the mixture resembles coarse crumbs. Sprinkle evenly over the date caramel. To make the crumble topping,mix the oats, flour, and sugar together in a bowl. Rub in the butter with your fingers until the mixture resembles coarse crumbs. Sprinkle evenly over the date caramel. Bake in the preheated oven for 25–30 minutes, or until the topping is golden. Bake in the preheated oven for 25–30 minutes, or until the topping is golden. Allow to cool completely before cutting into 8–12 equal bars. Allow to cool completely before cutting into 8–12 equal bars.