Ingredients
- 1 1/2 cups oats
- 1/2 cup almonds
- 2 cups crispy rice cereal
- 2 tablespoons flax seeds
- 1 cup almond butter
- 1/3 cup maple syrup
- 2 cups (14) large Medjool dates, pitted
- 1/2 teaspoon cinnamon
- 1/4 teaspoon kosher salt
- 4 ounces chocolate chips
Preparation
Step 1
Step 1:
Grease and line an 8″ square pan with parchment so that a few inches hang over the edge.
Step 2:
Preheat the oven to 350 degrees F.
Step 4:
Toast the oats and almonds on a baking sheet, baking for 15 minutes. Set aside to cool completely.
Step 5:
In a large mixing bowl, combine the crisp rice, seeds, cooled almonds and oats, then stir to mix.
Step 6:
Chop up the dates well to make a chunky paste.
Step 7:
In a small saucepan, combine the dates, almond butter, maple syrup and cinnamon. Set the pan on medium-low heat and add 2 tablespoons of water. Stir the mixture until everything is mixed well and warmed through.
Step 8:
Add the date mixture to the dry ingredients then stir everything until well combined.
Step 9:
Dump the mixture into the prepared pan, then use the back of a spatula to compress the mixture into a tight and even layer.
Step 10:
Top with the chocolate chips and press them into the bars just a bit.
Step 11:
Place the pan in the fridge to set for an hour before cutting into 24 1″ x 1 1/2″ bars.
The bars will keep for about 5 days in the fridge or 2 months in the freezer.