Author: The Blonde Buckeye
Ingredients :
- 2 cup Raw Almonds
- 3 cups Rolled Oats
- 2 cups Packed Dates
- ⅓ cup Honey
- 2/3 cup Creamy Almond Butter
- Sea Salt (to taste)
Instructions
- Preheat oven to 350 degrees. On a rimmed baking sheet add the almonds and the oats, and spread them out evenly. Bake them for about 15 minutes, or until lightly golden brown and toasted.
- While the almonds and oats are toasting, place the dates into the bowl of a food processor. Process dates for about 1 minutes or so, until the dates form a ‘dough’ (they basically roll into one giant ball).
- Combine almonds, oats and dates into a large mixing bowl and set aside.
- Add honey and almond butter into a microwave-safe bowl and mix well. Microwave at about 75% power for 30 seconds at a time, mixing in between segments. Continue heating until mixture is smooth and pourable consistency.
- Pour honey/ almond butter mixture over oat mixture. Stir up mixture, being sure to break up dates as much as possible.
- Little coat a 9 x 13" dish with coconut oil (and/ or line the bottom and sides with parchment paper, letting a few inches hang over each side).
- Transfer mixture to prepared dish and press down firmly, trying to make the top as flat as possible, and releasing any holes/ air pockets (a firm, large metal spatula works well). Sprinkle the top with a little more sea salt, if desired.
- Cover and refrigerate for at least one hour, up to overnight. Either cut into 10 even-sized bars inside the pan, or remove it and cut them on a cutting board.
Notes
* Store bars in an airtight container either at room temperature or in the refrigerator, for about a week.
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