Packed with natural sweetness and satisfying crunch, these no-refined-sugar bars are the perfect grab-and-go snack for farmers-market mornings or afternoon energy slumps. Medjool dates and almond butter form a chewy, caramel-like base, while toasted nuts, seeds, and dried fruit add texture and nutrition. They’re wholesome, portable, and endlessly adaptable to your favorite mix-ins.
INGREDIENTS:
1 cup Medjool dates, chopped and pitted
2/3 cup almond butter (available from Minazzoli Farm or Stackhouse Bros.)
1 tablespoon maple or agave syrup
Water
1/8 teaspoon salt
1/4 cup sunflower seeds
1/4 cup pepitas (raw pumpkin seeds)
1 tablespoon chia seeds
2 tablespoons flax seeds
2/3 cup chopped nuts (almonds, walnuts, pistachios all work well)
1/4 cup dried cherries or cranberries
1/3 cup sweetened flaked coconut
METHOD:
Preheat the oven to 275°F. Line an 8×8-inch baking pan with foil or parchment paper, leaving extra hanging over the sides for easy removal.
Spread sunflower seeds, pepitas, chia, flax, and chopped nuts on a baking sheet. Toast for about 10 minutes, or until lightly golden and fragrant. Let cool.
In a small saucepan over low heat, combine the chopped dates, almond butter, maple (or agave) syrup, salt, and a splash of water. Stir constantly until the mixture forms a thick, sticky paste.
Transfer the warm paste to a mixing bowl. Add the toasted nuts and seeds, dried cherries, and coconut flakes. Mix until evenly coated.
Press the mixture firmly and evenly into the prepared pan. Refrigerate for at least 20 minutes, or until firm.
Lift out the chilled mixture using the parchment or foil “handles.” Place on a cutting board and cut into 8 bars with a sharp knife or a greased pizza cutter.
Wrap bars individually in plastic wrap or parchment and store in the refrigerator for up to one week.
YIELD: Makes 8 bars.
