GF/RSF/Vegan Almond Coconut Granola Bars
- 10 medjool dates, pitted
- 1 1/2 cups rolled oats
- 3/4 cup almonds, roughly chopped
- 1/4 cup shredded unsweetened shredded coconut
- 1/4 cup maple syrup
- 1/4 cup almond butter (if unsalted, add a healthy pinch sea salt)
Preheat the oven to 350F.
Line a 8×8 baking dish with parchment paper.
In a blender or food processor, mix the medjool dates until they become small bits.
In a large bowl, add the date bits, almonds, oats and coconut. Mix until fully combined.
In a small saucepan, heat together the maple syrup and almond butter over medium low heat. Mix until a creamy sauce is created.
Add the creamy sauce to the oats mixture. Mix the ingredients completely, until all the oats are covered with the sauce.
Place the oats into the baking dish. Flatten the batter into an even layer on the baking dish.
Bake for 10 minutes, until the top is toasted. Turn off the oven but keep the baking dish in the oven, until the granola bars have reached the desired chewiness.
Remove the granola bars from the baking dish and cut them into bars.
The granola bars can be stored in an airtight container for 2 weeks.