Toast your oats and almonds in a 350-degree F (176 C) oven for 13-15 minutes or until slightly golden brown.
Process dates in a food processor until small bits remain (about 1 minute). It should form a “dough” like consistency (mine rolled into a ball).
Place oats, almonds and dates in a large mixing bowl. Add seeds and set aside.
Warm agave and peanut or almond butter in a small saucepan over low heat. Stir and pour over oat mixture and then mix, breaking up the dates to disperse throughout. Use a spoon or your hands to thoroughly mix.
Transfer to an 8×8 dish or other small pan lined with plastic wrap or parchment paper so they lift out easily. (Or use 2/3 of a 9×13 // as original recipe is written // adjust if altering batch size)
Cover with parchment or plastic wrap and press down with something flat, such as a book, to get them really packed tight. This will help them from being crumbly. Chill in the fridge or freezer for 15-20 minutes to harden.
Remove bars from dish and chop into 10 even bars (as original recipe is written // adjust if altering batch size). Store in an airtight container for up to a few days. I kept mine in the freezer to keep them extra fresh, but it isn’t necessary.
|Serving Size: 1 Serving (102g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 160 (57%)|
|Amt Per Serving||% DV|
|Total Fat 17.8g||24 %|
|Saturated Fat 1.7g||8 %|
|Monounsaturated Fat 3.8g|
|Polyunsanturated Fat 10.7g|
|Cholesterol 0mg||0 %|
|Sodium 14.8mg||1 %|
|Potassium 229.4mg||6 %|
|Total Carbohydrate 25g||7 %|
|Dietary Fiber 15.9g||64 %|
|Sugars, other 9.1g|
|Protein 8.4g||12 %|
Powered by: USDA Nutrition Database
Calories per serving: 279
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