Ingredients

• 220 g (7.7 oz.) pitted dates
• ¼ cup (84 g) maple/agave syrup
• ¼ cup (64 g) unsweetened natural peanut or almond butter
• 1 cup (112 g) roasted unsaled almonds, loosely chopped
• 1½ cups (135 g) rolled gluten-free oats)
• 1 tablespoon chia seeds
• 1 tablespoon flax seeds
• ½ cup dried cranberries
• 1 tablespoon cocoa nibs

INSTRUCTIONS

1. Put the pitted dates in a food processor until you have all small bits, it should form a ‘dough’ like consistency. (Mine roll into a ball).
2. Optional step: Toast your oats and almonds if they’re raw in a 175ºC (350ºF) oven for 10-15 minutes or until slightly brown/golden. You can also leave them raw.
3. Place oats, almonds, cranberries, chia & flax seeds, cocoa nibs and dates in a large mixing bowl – set aside.
4. Warm the maple/agave syrup and peanut butter in a small saucepan over LOW heat. Stir and pour over the oat mixture and then mix, breaking up the dates to disperse throughout.
5. Once thoroughly mixed, transfer to a rectangle dish or baking dish lined with plastic wrap or baking parchment so they lift out easy.
6. Press down firmly until uniformly flattened. I use a drinking glass, to press down and really pack the bars, which helps them hold together better.
7. Cover with parchment or plastic wrap and let them firm up in fridge for 15-20 minutes.
8. Remove the dish and slice into 10 or 12 even bars.
9. Store in an airtight container for up to a few days. You can keep them in the freezer to keep them extra fresh, but it’s not necessary.