I’ve come across several methods of making rawnola, and did not like the results; blended the consistency is too crumbly, or chopped the mixture doesn’t sufficiently clump together. When I was very little, before Mum decided we’d eat a vegan diet, I remember rubbing butter through flour to create crumbly dough, and I wondered if I rubbed soft medjool dates through the coconut and rolled oat mixture would it become clumpy in consistency… I was surprised how well the rawnola turned out; done this way there were soft rawnola clumps with the crunch of nuts. For a treat when guests come, I sometimes add chopped vegan chocolate almonds or vegan chocolate chunks, rather decadent, but very delicious.
· 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
3 cups Medjool dates, pitted
1 cups nuts, chopped
1 cup shredded coconut
2 cups GF rolled oats
coconut sugar, a tablespoon if desired (optional)
(½ cup vegan chocolate almonds – for chocolate rawnola)
Chop dates and nuts and add to a bowl with coconut and oats. Rub dates through the mixture with your fingers to combine. You’ll get sticky fingers, but it’ll give clumps of rawnola, which is so delicious. If making chocolate rawnola, add the chocolate almonds or chocolate now and stir to combine. Store rawnola in containers in the refrigerator or freezer. Serve with favourite smoothies and fruit.