Effortless Coconut Date Almond (Print Version)
# Ingredients:
01 -
2 tablespoons flax seeds
02 -
0.33 cup almond butter
03 -
1 cup raw, unsalted cashews
04 -
0.5 cup raw almonds
05 -
1 cup unsweetened finely shredded coconut
06 -
1 cup (about 12) Medjool dates, pitted and packed
# Instructions:
01 -
Grab the parchment by the edges and pull the chilled mix out of the pan. Use a good sharp knife to chop it into 10 even bars.
02 -
Stick the pan in your fridge for an hour or two or pop it into the freezer for half an hour until everything gets nice and firm.
03 -
Scoop the blend into your lined pan and press it down flat. Go ahead and use your hands or a spatula—whatever does the job.
04 -
Toss in the dates, coconut, almond butter, and flax seeds with the processed nuts. Blend it all until the mixture sticks together and looks pretty even.
05 -
Throw the cashews and almonds into your food processor. Pulse them until they're broken up and kind of chunky—not too fine.
06 -
Rub a little oil inside a square pan and layer some parchment paper, making the edges longer so you can pull it out later.
# Notes:
01 -
Not using Medjool dates? Just soak whatever dates you have in warm water for a bit so they blend easier.
02 -
Keep these bars in a closed container at room temp for around 5 days, or stick them in the fridge for a week. You can also freeze them for up to 3 months.