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 oven to 275°F. Line an 8 x 8-inch baking pan with foil or parchment paper. Allow the ends of foil or parchment paper to extend over the edges of the pan.
Place seeds and nuts on a baking sheet. Toast nuts and seeds in the oven for 10 minutes. Set aside to cool.
Combine dates, almond butter, maple or agave syrup, salt, and a splash of water in a small saucepan and heat on low heat. Stir until the mixture becomes a paste.
Mix in toasted nuts and seeds, dried cranberries, and coconut flakes.
Pour mixture into prepared pan. Press the mixture into the pan and pack down evenly. Refrigerate for 20 minutes.
Lift the bars out of the pan to a cutting board, using the foil or parchment paper as “handles.” With a very sharp knife (or a rolling pizza cutter sprayed with a little non-stick spray works very well) cut into 8 bars.
Serve, or wrap bars individually in plastic wrap and store in the refrigerator.
YIELD: Makes 8 bars.
