Contains fiber and is great for an energy boost when needed.
- 1 cup packed dates, pitted (200 g)
- ¼ cup runny honey (84 g) sub maple syrup or agave
- 1/3 cup creamy salted natural peanut butter or almond butter (85 g)
- 1 cup unsalted roasted almonds, roughly chopped
- 2 cups rolled oats (180 g)
- *optional additions: chocolate chips, dried fruit, nuts, coconut, cacao nibs, etc..
In a food processor chop dates into a dough-like consistency – should roll into a ball. Alternatively, chop as finely as possible with a knife. I haven’t tried it in a blender or Vitamix, but I imagine it would work.Warm honey, peanut butter and dates in a sauce pan on medium heat. Alternatively, warm in a microwavable safe bowl. In a large bowl, combine oats and almonds. Pour the warmed honey, peanut butter and date mixture into the oats and almonds. This is where it gets messy. You can use a spatula but I like to use my hands to mix faster and easier. Mix until evenly combined. If using chocolate chips, combine while the mixture is still warm. This will allow the chocolate chips to melt slightly and become part of the mixture. Otherwise they separate and fall apart from the mixture. On a silpat or parchment paper, pour mix and shape, as best as you can, into a square. Pressing firmly until uniformly flattened. I use a glass or something else flat to make sure they are packed tightly! Place in the fridge for 15 minutes or freezer for 5-10 minutes. This will make sure everything is hardened to cut nicely. Cut into 2 inch squares. Store in a sealed container in the fridge or in the freezer for longer storage. Recipe makes 16-20 servings. For your snack: 1-2 servings.