Prep Time: 20-25 Minutes
Cook Time: 0 (its no bake!!)
- 2 cups whole raw almonds (Cashews work nice too!)
- 2 cups spelt oats (or regular oats)
- 1/2 tsp sea salt
- 10 Medjool dates, pitted and roughly chopped
- 1/4 cup coconut oil
- 25 Medjool dates, pitted and roughly chopped (~2.5 cups)
- 1/2 cup water
InstructionsFor the crust
Line a square pan (9x9) with parchment paper
In a food processor, process the almond, salt, and oats until a fine crumble forms. Now add in the dates and process until crumbly again.
Melt the coconut oil and add to the mixture and process until sticky.
Remove from processor, set aside 1 cup of the mixture for later, and press the rest of the mixture very firmly and evenly into the pan.For the filling
Add dates and water and process in the food processor until a paste forms.
Scoop out the date mixture onto the crust and gently spread with the back of a wet spatula until even.For the topping
Sprinkle on 1 cup of mixture you set aside and gently press down with fingers. Refrigerate in the fridge until firm for at least 1 hour, preferably overnight. Cut into squares and serve. Store in the fridge or freezer.
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