Coconut Date Almond Bars (Print Version)
# Ingredients:
01 -
1 cup (about 12) Medjool dates, pitted and packed
02 -
1 cup unsweetened finely shredded coconut
03 -
0.5 cup raw almonds
04 -
1 cup raw, unsalted cashews
05 -
0.33 cup almond butter
06 -
2 tablespoons flax seeds
# Instructions:
01 -
Lightly oil an 20 cm square pan and line the base and sides with parchment paper, leaving an overhang for easy removal.
02 -
Place the almonds and cashews into a food processor and blend until the mixture is coarse and grainy.
03 -
Add the dates, coconut, almond butter, and flax seeds to the food processor bowl and pulse until a sticky, uniform mixture forms.
04 -
Transfer the mixture to the prepared pan and press firmly into an even layer using your hands or a flat tool such as a spatula.
05 -
Chill in the freezer for 30 minutes or refrigerate for 1 to 2 hours until firmly set.
06 -
Lift the mixture out of the pan using the parchment paper overhang and slice into 10 equal bars using a sharp knife.
# Notes:
01 -
For easier blending, soak regular dates in warm water for a few minutes before processing if not using Medjool dates.
02 -
Store at room temperature for up to 5 days, or refrigerate in an airtight container for up to 1 week. Bars can also be frozen for up to 3 months.