Ingredients

The following ingredients have 8 Servings
  • 2 cups medjool dates, pits removed* (see note)
  • 1 cup gluten-free rolled oats
  • 1/2 cup toasted almonds, chopped
  • 1/4 cup pumpkin seeds
  • 1/4 cup sunflower seeds
  • 2 tbsp sesame seeds
  • 2 tbsp flax seeds
  • 3 tbsp hemp seeds
  • 1 tbsp chia seeds
  • 1/4 cup shredded unsweetened coconut
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1/4 cup almond butter (the runny kind is best)
  • handful of 70% dark chocolate chips or chunks

Instruction

  • Puree the medjool dates in a food processor to make a date paste.
  • Mix all the dry ingredients together in a large mixing bowl, then add the date paste and almond butter.
  • Use a large spoon, spatula or your hands and mix everything together until incorporated.
  • Add the chocolate chips and mix them in.
  • Line an 8×8 inch pan with parchment paper and spoon the mixture into the pan. Use your hands to evenly press it down into the pan.
  • Place in the fridge to set for 4 hours, then remove and cut into even bars or squares.
  • Store in the fridge.