This recipe introduced me to dates and I am in love. They are nature’s candy. So amazing! (And inexpensive-but full of sugar so be careful.) I was overwhelmed by how many different varieties of dates were offered at the store but at $1.99-3.99 a pack (each container has enough for two batches) I was happy to try a few. I’m certain that any of the dates would work for this recipe-but I noticed the softer and larger dates were easier to de-pit and sweeter so that’s what we used for the recipe. These bars are a sweet treat that are packed with fiber (click here for detailed information about the health benefits of the ingredients we used).
1 cup raw cashews (try hazelnut or walnuts!)
½ cup pitted dates (try substituting other dried fruit: cherries, figs or prunes)
1/3 cup almond butter (or other nut butter)
2 T chia seeds (bulk spice section of People’s Organic Food Cooperative)
1 T honey (or agave)
1 T hemp seeds (buy in bulk from the coolers at People’s Organic Food Cooperative)
¼ cup unsweetened shredded coconut (bulk section of People’s Organic Food Cooperative)
¼ cup raw pepitas (bulk section of People’s Organic Food Cooperative)
Food Processor or Blender
Parchment paper and hemp twine
9” x 5 “ loaf pan
We bought all the ingredients from People’s Organic Food Cooperative in Ocean Beach but you can get everything from any natural/health food store.
1. Blend 1 cup raw cashews (or other nut) in the blender or food processor for 20-30 seconds.
2. Add ½ cup dates (after removing the pits) , 1/3 cup almond butter, 2 T chia seeds, 1 T honey and 1 T hemp seed into the food processor and blend with the cashews until everything is well combined.
3. Line a 8” x 4” or 9” x 5” loaf pan with parchment paper so that it hangs over the sides.
4. Transfer the blended mixture into the loaf pan, using a spoon to press, flatten and smooth it out.
5. Sprinkle and gently press pepitas and coconut into the surface of the bars.
6. Fold the sides of hanging parchment into the loaf pan, use your hands to press down and even out the surface of the bars one last time.
7. Refrigerate 1 hour (or freeze for 20 minutes) before pulling the wax paper lining out of the loaf pan to slice the bars.
8. Wrap each bar in parchment paper (we just re-purposed the sheet we lined the loaf pan with) and secure with a piece of hemp string.