You’ve heard all about MCT oil by now—the product of coconut oil that’s much easier to remember when you use the acronym instead of the whole name (medium-chain triglyceride) that can give your health a mighty boost.
Available in both oil and powder, MCT oil is also found in solid coconut oil form. But the oil version has a low smoke point and is not suitable for cooking. It can be added to smoothies or stirred into raw nut bars for optimal nutrition, as shown in our delicious energy-packed recipe.
These quick and simple-to-make bars are the perfect pack-me-up for a quick pick-me-up at the office, at the gym, or on the road. The addition of MCT oil gives this recipe an added boost of goodness.
1 cup (250 mL) pitted Medjool dates, about 10 large dates
1 1/2 cups (350 mL) gluten-free large flaked oats
1/2 cup (125 mL) raw peanuts, cashews, or walnuts
2 Tbsp (30 mL) MCT oil or powder
2 Tbsp (30 mL) raw honey or pure maple syrup
1 tsp (5 mL) pure vanilla extract1 oz (28 g) dark chocolate
Line 9 in (23 cm) square pan with parchment paper, allowing it to extend over edges of pan.
In bowl, place pitted dates, cover with warm water, and set aside to soak and soften, about 1 hour. Drain well.
In food processor or blender, whirl oats until finely ground. Add drained, soaked dates, nuts, MCT oil, honey or syrup, and vanilla. Whirl until blended, scraping down sides of bowl occasionally. Transfer to prepared square pan and press into an even layer.
Melt chocolate and drizzle overtop. Refrigerate or freeze until firm.
To serve, cut into 36 squares. Store in sealed container in refrigerator. Bars have a texture similar to dried fruit leather.