These delicious snack/dessert is easy to prepare and is filled with real food ingredients. Just a warning…I’ve been known to eat these over the pan….they’re that good. So practice some portion control or share them with friends. Amazing with tea or as a post workout protein bite. One of my all time favorite treats!
Yield: 20-24 small squares
Prep Time: 10 active minutes, 20-25 inactive to chill the bars
Adapted from Oh She Glows: Oat Date Bars
1 ½ cup almonds
1 ½ cup oatmeal, old fashioned or quick cook
¼ cup coconut oil, melted
½ teaspoon of sea salt
10-12 Medjool dates, pitted and roughly chopped
2.5 cups of Medjool dates (about 20-22), pitted and roughly chopped
½ cup water
1/3 cup of pumpkin puree (not pumpkin pie mix)
½ teaspoon of cinnamon
Toppings: *Reserved oatmeal nut crumb
Additional oats if desired
Line a small 8 x 8 baking pan with parchment paper, set aside. In a food processer combine nuts, oatmeal, dates, coconut oil and salt and blend until combined. Set aside ¾ cup of the mixture to use a crumb topping. Pour the remaining nut mixture into the prepared baking pan and press firmly into the pan to form a crust. Set aside.
In a food processer combine the rest of the roughly chopped dates, cinnamon and pumpkin puree, pulse to combine. Slowly add in water to form a paste, start with a ¼ cup of water and go from there. (If more pumpkin taste is needed you can add in more to your liking) This should resemble a thick jam/paste, easy enough to spread over nut crust.
Spread pumpkin-date mixture over crust evenly. Top with ¾ cup of oat-nut crumb reserve and additional oats if desired. Allow to firm and chill in the fridge for 30 minutes to overnight. Cut into small bar size servings. Serve cut pieces in cupcake liners for an easy and pretty presentation.
Store in fridge in a covered container. Try not to eat the whole pan!