Hearty chewy granola bars loaded with toasted oats and almonds and a date and peanut butter caramel to hold it all together.
Author: Nikole Goncalves
1cupwhole raw almonds
1/2cupraw pumpkin seeds
1/2cupManitoba Harvest Hemp Hearts
Preheat oven to 350F.
In a food processor blend up medjool dates until smooth and forms a ball of “date dough.”
On a parchment lined cookie sheet lightly toast your rolled oats and almonds for 10 minutes and set aside.
Melt together peanut butter, maple syrup and vanilla in a small saucepan on low-medium heat for 1-2 minutes until melted.
Add caramel mixture to food processor with the date dough and blend for 15 sec until smooth.
In a large bowl add in toasted oats and almonds with pumpkin seeds, Hemp Hearts, cinnamon and sea salt.
Add in caramel mixture into bowl with oats and nuts with a wooden spoon (so it doesn’t stick as much) until evenly mixed through. I like to use my hands but be careful because the caramel can still be hot so let it cool slightly so you don’t burn yourself.
Once thoroughly mixed, transfer mixture to an 8x8-inch baking pan lined with parchment paper and press down firmly with the bottom of a glass cup or Mason jar to compress everything together.
Cover in plastic wrap and place in the refrigerator to firm up for 30 min,
Once harden you can lift up the bars from the pan and cut up into thick bar slices.
You can store bars in an airtight container for 5-7 days in the fridge or counter or freeze them for up to 2 months.