Ingredients:

  • 1 cup (90g) rolled oats
  • 1 cup (150g) pitted Medjool dates, packed
  • 1/4 cup (30g) raw almonds or cashews
  • 1/2 cup (125g) creamy almond butter or peanut butter
  • 2 tbsp (30ml) maple syrup or honey
  • 1 tsp (5ml) vanilla extract
  • 1/4 tsp (1.5g) sea salt
  • 2 tbsp (15g) chia seeds or flaxseeds
  • 1/3 cup (60g) mini dark chocolate chips

Instructions:

  1. Pulse the pitted dates in the food processor until they form a thick, sticky paste. Note: Scrape down the sides halfway through so no whole dates are left.
  2. Add the almonds and oats to the processor and pulse 3-5 times until a coarse crumb forms. Note: Stop immediately once the nuts are broken down; we don't want oat flour.
  3. Transfer the mixture to a bowl and stir in the nut butter, syrup, vanilla, salt, and seeds until the dough is heavy and cohesive.
  4. Line an 8x8 inch baking dish with parchment paper.
  5. Press the mixture firmly into the pan using the back of a spatula until the surface is flat and compressed.
  6. Fold in the chocolate chips by pressing them gently into the top layer.
  7. Press one last time to flatten and ensure the chips are embedded.
  8. Chill in the refrigerator for 1 hour until the block feels firm to the touch.
  9. Slice the chilled block into 12 equal bars using a sharp knife.