Ingredients

The following ingredients have 9 Servings
  • 3/4 cup + 2 tablespoons dates, packed (about 10 medjool dates)
  • ¾ cup unsalted, natural creamy peanut butter
  • ¾ cup unsalted, roasted peanuts
  • 1 ¼ teaspoons pure vanilla extract
  • ¼ teaspoon salt (optional)

Instruction

  • Line an 8-inch or 9-inch square baking pan with parchment paper or wax paper. Set aside.
  • Add dates and peanut butter to a food processor. This is the food processor that I use. Blend until you get a somewhat cohesive, sticky and crumbly mixture, like chunks of wet sand/dough. This will take about a minute. Scrape down the sides of the processor as needed.
  • Add in peanuts, vanilla and salt (if using). Blend until the peanuts are fully-incorporated and you get a soft, crumbly mixture, with a few small bits and pieces of peanuts still visible. It’s ready when you can pinch the mixture between your fingers and it holds together when you release it.
  • Pour this mixture into the prepared baking pan. Using a rubber spatula, press down and smooth into a tightly-packed, even layer.
  • Freeze for 20-30 minutes, until very firm. Remove from freezer and slice into 18 bars. Enjoy! Storing instructions below.