Freezing Instructions: These bars are freezer friendly. After wrapping individually, freeze for up to 3 months and thaw before enjoying.
Special Tools (affiliate links): 8-inch Square Baking Pan or 9-inch Square Baking Pan | Parchment Paper | Food Processor | Glass Mixing Bowl | Silicone Spatula or Wooden Spoon
Sweetener: I do not suggest a thinner sweetener like maple syrup or agave—honey or brown rice syrup is perfect.
Almond Meal: You can use store-bought almond meal or almond flour, or you can make your own. Start with 1/4 cup of slivered, sliced, or whole almonds. Pulse them in a food processor until a crumbly meal has formed. Do not run the food processor continuously; you may end up with almond butter. Little pulses are best. You will end up with around 1/4 cup almond meal.
Dates: Instead of dates, try 1/2 cup (75g) raisins or dried cranberries.
Sunflower Seeds: I like to use salted sunflower seeds because they add a little salt to the sweet dates/honey. I love the salty sweet taste and I think you will too. If using unsalted, add another 1/8 teaspoon salt to the recipe. Instead of sunflower seeds, try using chopped peanuts, cashews, or almonds.
Cashew Coconut Version: I also love using this recipe as a base for Cashew Coconut flavor with chia seeds. Swap almonds for the same amount of raw unsalted cashews. Replace sunflower seeds with 3/4 cup (60g) unsweetened shredded coconut, and add 1 Tablespoon chia seeds. Everything else remains the same.
