Ingredients
- 1 ½ cups gluten free rolled oats
- 8 medjool dates, pitted
- 1 cup raw almonds
- ¼ cup Georgia Grinders original almond butter (or nut butter of choice)
- ¼ cup maple syrup (or honey if not vegan)
- 1 tsp cinnamon
- pinch of salt
- 1 bar vegan white chocolate (or any dairy-free dark chocolate!)
Instructions
- In a food processor, add all ingredients except for the chocolate.
- Pulse for about 30 seconds, on and off.
- You want to make sure these are still nice and chunky.
- Line a 9x5 baking pan with parchment paper. Hint, the way to get your parchment paper to stick to the inside of the pan is to first coat it with coconut oil, then press it in.
- Next, pour contents from food processor into the baking pan.
- Using your hands, press it down until even.
- Place baking pan in the refrigerator or freezer for at least 30 minutes.
- Remove from the refrigerator or freezer and lift out and place it on the counter/cutting board. Melt the chocolate in 30 second intervals in the microwave, and drizzle warm chocolate on top.
- Slice into 8 long slices or 16 squares, and enjoy!
- Store these in the refrigerator or freezer in a glass container.
- ENJOY! We are hooked on these!
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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