These can be either baked, or refrigerated. If baking, preheat the oven to 180C, 350F, gas mark 4 and line a baking tin with greaseproof paper.
In a bowl add and stir together the oats, pecans, and walnuts.
In a saucepan or frying pan on a medium – to medium-high heat add 1 tbsp. Lucy Bee Coconut Oil and add the apples, lemon juice, and chai mix and stir to combine. Add the splash of water and cover and simmer for 5 minutes, remove the lid and cook for a further 3 minutes, or until the liquid has evaporated and the apples have softened.
In a sauce pan add the dates, water and 1 tbsp. Lucy Bee Coconut Oil. Bring to the boil on a medium heat, then simmer until a sticky consistency. Use a potato masher to help break down the dates.
To the bowl add the apple mixture and 4 tbsp. of melted Lucy Bee Coconut Oil and stir until they are mixed within the oats, then pour in the date mixture and stir together well.
In a lined baking tray add the mixture.
If placing in the refrigerator, refrigerate for 45 minutes or longer. Cut up into squares and store in a container.
If baking, place in the oven and bake for 25 minutes. Cut up into squares and place on a cooling rack, enjoy warm or store in a tuppawear.