Ingredients

The following ingredients have 4 Servings
  • 1 1/2 cup puffed kamut
  • 1 cup old fashioned oats
  • 1/3 cup unsweetened coconut flakes
  • 1/3 cup raw cashews
  • 2 tablespoons chocolate protein powder ((I use Vega Made Simple Dark Chocolate))
  • 1/4 + 1/8 teaspoon salt
  • 1/3 cup creamy peanut butter ((preferably natural peanut butter))
  • 12 ounces (about 20) Medjool dates* (pitted)
  • 1 1/2 ounces dark chocolate (roughly chopped)

Instruction

  • Line an 8- by 8- baking dish with parchment paper so that the paper comes up the sides of the pan.
  • Place the dates in a bowl and cover with hot water. Soak for 10 minutes. Drain and set aside.
  • In the bowl of a food processor, combine the puffed kamut, oats, coconut and cashews. Process until the mixture resembles coarse meal. Transfer to a large bowl.
  • Place the dates and peanut butter in the food processor. Process until the mixture is smooth, scraping down the sides as needed.
  • Add the date mixture to the oat mixture. With damp hands, knead the mixture until the oat mixture and date mixture are completely combined. Re-wet hands as needed so that the mixture comes together.
  • Press the mixture into the prepared pan.
  • Place the chopped chocolate in a microwave-safe bowl. Melt the chocolate on 50% power in 10 to 15 second intervals, stirring each time, until the chocolate is melted.
  • Drizzle the chocolate over the bars. Refrigerate until set, about 1 hour. Cut into 16 pieces. Serve, or refrigerate in a sealed container.