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My friend Stacy turned me on to this recipe. They are quite yummy and even healthy – with no added refined sugars! All the sweetness comes from dates. The coconut oil gives a hint of coconut flavor to them, too. If you prefer no coconut flavor, you might experiment with something else – like maybe some earth balance or other vegan butter substitute.
- 2.5 cups dates, pits removed and roughly chopped (I bought date pieces)
- 1/2 cup unsweetened almond milk (or non dairy milk of your choice)
- 1 1/2 cups raw almonds
- 1 1/2 rolled oats
- 1/2 tsp salt
- 1 cup dates, pits removed and roughly chopped (I bought date pieces)
- 1/4 cup coconut oil, melted
Place the dates and milk in a bowl together, allowing the dates to soften a bit. If your dates were in the fridge (as mine were), put the bowl of dates and milk in an oven warmed to 120 degrees or so to warm up and soften.
Process the almonds, oats and salt until fine. Add dates and process until crumbly, which may take a bit of time. Add the coconut oil and process until thoroughly mixed and sticky.
Place a piece of parchment paper in the bottom of an 8 x 8 glass baking pan. Press all but 3/4 cups of the crust mixture into the pan. Use a straight glass with a flat bottom to roll and press. (Or a flat spatula.) Be sure it is well consolidated!
Process the date filling until smooth. Be patient, it will take several minutes and a couple of times scraping down the side to get there! Spread the filling on the crust in the pan with a wet spatula.
Sprinkle the remaining crust on top and gently press down with your fingers. Refrigerate at least an hour, or even better overnight! Lift parchment out of pan onto a cutting board and cut into squares. Store in the refrigerator or freezer.
Chef’s Notes: My friend Stacy’s son is allergic to almonds and has subbed pumpkin seeds with great results!