Prep Time and cooking: 35 mins.
6 cups Medjool Dates Pits Removed
170 grams Almond Butter
200 grams Peanut Butter Crunchy
1 tbsp Butter
1 tbsp Vanilla Extract
3 cups Rolled Oats
⅓ cup Toasted Coconut Flakes
½ cup Hazelnuts Chopped
½ cup Almonds Chopped
½ cup Pistachio Chopped
½ cup Cashew Nuts Chopped
½ cup Dried Chopped Apricots
½ cup Dried Cranberries
¼ cup Pumpkin Seeds
¼ cup Sunflower Seeds
3 tbsp Sesame Seeds
3 tbsp Flax Seeds
1 tbsp Chia Seeds
1 tsp Cinnamon Powder
2 tbsp Cocoa Powder
¼ tsp Coarse Sea Salt (Optional)
Line a 12 x 12-inch pan with parchment paper set aside.
Roast all the nuts until nice and crispy, and cool them down.
Roughly chop the dates, melt the butter on a low flame, then add the dates and cook for 5-8 minutes until soft with a wooden spoon or a spatula.
Remove from heat, add the almond butter and peanut butter, mix well, and then add all the dry ingredients to the date paste.
Mix everything until combined; spoon the mixture into the pan and press it down evenly.
Place in the fridge to set for 1-3 hours, then remove and cut into even squares or bars.
Store them in an airtight container, keeping them in the fridge. Consume within a month or two.
If you don't get the toasted coconut flakes, toast the normal ones for a nutty test.
Medjool dates should be soft and sticky when fresh, as your dates must be sticky in this recipe; otherwise, the bars will fall apart.
If the mixture feels dry, you may need to add more date paste or almond butter.
You can also put a handful of Dark Chocolate Chips or Chunks (Optional).