30 min. (total time: at least 2.5 hours)
approx. 10 bars
up to 3 months in the freezer
Square or rectangular baking dish (+/- 17” x 13”)
Storage: about 3 months in the freezer
1 cup medjool dates, pitted
1 ½ cups rolled oats
1 heaping tablespoon almond butter
a pinch of sea salt
1 tablespoon plant-based milk
1 teaspoon cinnamon
1 teaspoon vanilla, unsweetened
Garnish with fresh fruit, dried coconut, coconut cream or grated chocolate (optional)
Soak the cashews in water for about 20 minutes. Line the baking dish with parchment paper. Remove the pits from the dates and combine them with the rest of the crust ingredients in the food processor. Process until finely ground and a sticky mixture begins to form. Transfer the crust mixture to the lined baking dish and press it down firmly to coat the entire bottom of the dish. If the mixture is too sticky, add more oats. Rinse out the food processor. Drain and rinse the soaked cashews using a sieve. Process the nuts in the food processor until creamy and then add the remaining filling ingredients. Process again for about three minutes until the mixture becomes soft and creamy. Spread the filling out evenly over the crust using a spatula. Place the baking dish in the freezer for at least two hours. Remove the dish from the freezer and let stand for a minute or two before cutting the bars. Feel free to decorate the bars with fresh fruit, coconut cream, grated coconut or chocolate. Any leftovers can just be put back in the freezer.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with #powerfoodies and #renskroes. Enjoy!