I’ve come across several methods of making rawnola: blended or chopped with a knife. Pulsing the ingredients in a food processor until the dates clump with the other ingredients is quick and done this way results in soft rawnola clumps. For a treat when guests come, I sometimes add chopped vegan chocolate almonds or vegan chocolate chunks, rather decadent, but very delicious. If you've a big family, double or triple the recipe.
· Because dates are loaded with both soluble and insoluble fibre and amino acids, they help to normalise digestive function. Dates also contain minerals like copper, potassium, zinc, magnesium, calcium phosphorous, and iron, as well as vitamins.
V, GF, SF
1½ cups Medjool dates, pitted
1 cup shredded coconut
1 cup GF rolled oats
1 tablespoon rice malt syrup, optional
(½ cup vegan chocolate almonds – for chocolate rawnola)
Add pitted dates, rolled oats and coconut to the food processor. Pulse until the dates clump with the other ingredients. If sweetening with rice malt syrup, drizzle now over the mixture and pulse to combine. If making chocolate rawnola, add the chocolate almonds or chocolate now and stir to combine. Store rawnola in glass jars in the refrigerator for up to two weeks. Serve with favourite smoothies and fruit.