Ingredients
Method
- Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
- In a food processor, add the pitted dates and process until they are chopped into smaller pieces.
- Add the oats, almond flour, shredded coconut, ground flax seed, pumpkin seeds, sunflower seeds, hemp seeds, cinnamon, and vanilla extract. Pulse until the mixture is roughly combined.
- Add the blackstrap molasses, almond butter, and applesauce. Process until the dough is fully combined and begins to form a ball. Scrape down the sides as needed.
- Transfer the dough to the prepared pan. Using wet hands, press it evenly into the pan.
- Bake for 20–25 minutes, or until the edges are just turning golden brown.
- Allow to cool completely in the pan before cutting into bars.
Notes
Customize with Extras: Before transferring the dough to the pan, stir in up to ½ cup of add-ins. Chocolate chips are a favorite, but dried fruit like goji berries, raisins, or cranberries, or cacao nibs for a less sweet option, work beautifully too.
Easier Cutting: Let the bars cool completely before slicing to help them hold their shape. A sharp knife or bench scraper works well for clean cuts.
Storage Suggestions: Once cut, wrap each bar individually in parchment or reusable wraps. Store them in an airtight container in the fridge for up to 1 week, or freeze for up to 2 months. They’re perfect for a quick grab-and-go snack!
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