Ingredients
The following ingredients have 7 Servings
- 1 cup (150 g) raw almonds
- 2 cups lightly packed (350 g), soft pitted dates
- 1 tbsp cinnamon
- 1/2 cup (70 g) plain organic hemp protein
- 1/2 cup (120 g) nut or seed butter of choice (peanut butter, almond butter, tahini, etc.)
- 2 tbsp (30 mL) maple syrup, optional*
- 1/8 tsp of sea salt, optional
Instruction
- First place the nuts in a processor and mix until broken down into a grainy consistency. It’s okay if there are still some large pieces but they should be mostly broken down.
- Add the rest of the ingredients and blend into a thick, sticky dough you can squeeze together between your fingers. If the dough seems too crumbly, add 1-2 tbsp warm water and process again.
- Line a 7 or 8 inch square baking pan with parchment paper so the it sticks out over at least 2 sides of the pan.
- Transfer the dough to the pan and firmly press into an even layer. Take a few minutes to really work it into the pan, especially in the corners. If the dough is sticky, it can help to wet your hands.
- You can lift the bars out of the pan right away and slice into bars or transfer to the freezer (recommended) for 30-60 minutes before slicing for a firmer bar.
- Lift the bars out of the pan and slice into 16 bars.
