Prep Time::15 mins
Additional Time:: 1 hr
Total Time:: 1 hr 15 mins
Servings::25
Yield::25 servings
Ingredients
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12 ounces dates, pitted
¼ cup water, or as needed
3 cups rolled oats
2 cups unsweetened shredded coconut
2 cups miniature chocolate chips
1 ½ cups whole raw almonds
⅔ cup pumpkin seeds
½ cup salted sunflower seeds
1 tablespoon ground cinnamon
1 cup almond butter
1 cup unsweetened applesauce
1 teaspoon vanilla extract
Directions
Line a 9×13-inch baking dish with waxed paper so that the paper hangs over the edges of dish.
Combine dates and water in a food processor or blender; process until a paste forms, adding more water if needed to thin it.
Combine oats, coconut, chocolate chips, almonds, pumpkin seeds, sunflower seeds, and cinnamon in a large bowl. Add date paste, almond butter, applesauce, and vanilla extract; mix, using your hands, until wet ingredients are fully incorporated.
Press mixture into the prepared baking dish. Cover with another piece of waxed paper and press down using a can or mini roller. Freeze for 1 hour.
Remove dish from freezer and lift out of dish using the edges of the waxed paper. Cut into 25 squares.
Cook's Notes:
I couldn't find date paste so I made my own. If you can find it already prepared that would be one less step to follow.
Bars are best kept wrapped individually for on-the-go healthy snacking. Does not need refrigeration, but my kids like them cold and I keep them in one of the drawers of my fridge so they can grab them with a yogurt or applesauce when they're making their lunches.
I used a large metal spatula to cut versus a knife.