Ingredients:

  • 2 cups (340g) Medjool dates, pitted and packed
  • 1/2 cup boiling water
  • 1 tsp pure vanilla extract
  • 1/4 tsp sea salt
  • 2 tbsp hemp seeds
  • 2 cups (180g) Old-fashioned rolled oats
  • 1 cup (100g) Raw walnuts, roughly chopped
  • 1/2 cup (60g) Almond flour
  • 1 tsp ground cinnamon
  • 1/3 cup (76g) Virgin coconut oil, melted
  • 2 tbsp (40g) Maple syrup

Instructions:

  1. Place the pitted dates in a small bowl and cover with boiling water. Let them sit for 5–10 minutes to soften the outer skins.
  2. In a large mixing bowl, combine the rolled oats, chopped walnuts, almond flour, cinnamon, and salt. Pour in the melted coconut oil and maple syrup. Stir until the mixture resembles wet sand and clumps together when squeezed.
  3. Drain the dates, reserving 2 tablespoons of the liquid. Transfer the dates, vanilla, and the reserved liquid to a food processor. Pulse until a thick, mahogany-colored paste forms.
  4. Press half of the oat mixture firmly into the bottom of a parchment-lined 8x8 inch baking pan.
  5. Spread the date paste evenly over the base layer, then sprinkle the remaining oat crumble on top, pressing down gently.
  6. Bake at 350°F (175°C) for 20 minutes or until the top is golden brown. Allow to cool completely before slicing into 12 bars.