Instructions

• 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.