Directions

1Process dates in a food processor or blender until small bits remain (about 1 minute). It should form a “dough” like consistency. (Mine rolled into a ball.)

2Optional step: Toast your oats and almonds in a 350-degree F (176 C) oven for 10-15 minutes or until slightly golden brown. Otherwise, leave them raw – I prefer the toasted flavour.

3Place oats, almonds, chia or flax and dates in a large mixing bowl – set aside.

4Warm maple syrup (or honey) and peanut butter in a small saucepan over low heat. Stir and pour over oat mixture and then mix, breaking up the dates to disperse throughout.

5Once thoroughly mixed, transfer to an 8×8-inch baking dish or other small pan lined with plastic wrap or parchment paper so they lift out easily. (A loaf pan might work, but will yield thicker bars)

6Press down firmly until uniformly flattened – I use something flat, like a drinking glass, to press down and really pack the bars, which helps them hold together better.

7Cover with parchment or plastic wrap, and let firm up in fridge or freezer for 15-20 minutes.

8Remove bars from pan and chop into even-sized bars (or 9 squares). Store in an airtight container for up to a few days. I kept mine in the freezer to keep them extra fresh, but it isn’t necessary.