Dates are a natural sweetener. Yes, they’re up there in the natural sugar department but their high fibre content prevents a spike in blood sugar levels, allowing your body to break down and process these sugars slowly. Dates are also fantastic for a healthy functioning digestive system.
SERVES 12 - 16
1.5 cups whole raw almonds
1.5 cups rolled oats (gluten-free oats are fine to use)
½ tsp Himalayan salt
10 Medjool dates, pitted and roughly chopped
¼ cup coconut oil, melted
25 Medjool dates, pitted and roughly chopped
½ cup water
- Line a square pan (I used 8in x 8 in) with two pieces of baking paper going opposite ways.
- In a food processor or blender, process the almonds, salt and oats until a fine crumble forms. Now add in the dates and process until crumbly again. Add coconut oil to the mixture and process until sticky. (You can add a tiny bit more oil if the dough is too dry).
- Remove from processor, set aside ¾ cup of the mixture for top layer, and press the rest very firmly and evenly into the pan.
- Add dates and water to the food processor and mix until a paste forms. You will have to stop and scrape down the sides of the bowl often. You can add a tiny bit more water if needed, but you want the paste quite thick.
- Scoop out the date mixture onto the crust and gently spread with the back of a wet spatula until even.
- Sprinkle on the 3/4 cup of mixture you set aside and gently press down with fingers. Refrigerate until firm for at least one hour, preferably overnight. Cut into squares and serve. Store in the fridge or freezer.