30 minutes or less Total time: 15 min Yields: 7-8 bars
2 cups packed (400 g) pitted Medjool dates (sticky and fresh)
Pinch sea salt
1 1/4 cup (150 g) roasted salted nuts (such as peanuts and cashews)
Add pitted dates and sea salt to a food processor and process until small bits remain or a ball forms. Scoop out and divide into 7-8 even bars and roll them into log shapes with your hands.
Place bars on a baking sheet (or plate) and begin rolling in nuts to coat. Don’t worry if they don’t stick onto every part of the surface. We’ll fix that.
Add remaining nuts to the food processor and blitz into small bits. Then spread onto a baking sheet and use hands to pack/coat the dates with nuts until completely coated. You can also use desiccated coconut for this part.
Store leftovers in the refrigerator up to 1 week. If you keep them in the freezer, however, they will keep for 1 month. Let thaw slightly before enjoying.
*It’s important to use dates that are fresh and sticky. If your dates are hard and dried out, try this: Soak in warm water for 10 minutes, then drain thoroughly, to bring them back to life. Proceed with the recipe as instructed!
Serving: 1 of 8 bars
Calories - 247 | Fat - 9.4 g | Saturated Fat - 1.3 g | Sodium - 36 mg | Total Carbohydrates - 40.5 g | Dietary Fiber - 5.6 g | Sugar - 32.4 g | Protein - 6.1 g