Ingredients
Scale
- 15 large Medjool dates (~1.5 cups), pitted and chopped
- 1 tsp. cinnamon
- 1 1/4 cup rolled oats
- 1/2 cup pepita seeds (shelled pumpkin seeds)
- 1/2 cup almonds, coarsely chopped
- 1/2 cup hemp hearts
- 1/2 cup dried cranberries
Instructions
- Line an 8×8 baking pan with a sheet of aluminum foil, leaving a few inches of overhang on the sides to allow for easy removal. Generously spray the foil with cooking spray and set aside.
- Add dates and cinnamon to the bowl of a food processor and process until the dates have broken down into a paste, stopping to scrape down the sides of the bowl as necessary. If your dates are too dry and you’re having trouble processing them, add a splash of water to get things moving. Be careful not to add too much, though, because you want the paste to be quite thick.
- Transfer the date paste to a large bowl and add remaining ingredients, mixing well to ensure that everything is fully combined.
- Transfer the mixture into your prepared baking pan, using your fingers or a spatula to ensure that it is pressed down firmly and evenly. Cover and refrigerate for at least 1 hour before using a sharp knife to cut into bars. Store bars in an airtight container in the fridge.
- Prep Time: 10 mins