- I doubled the cashews instead of using 1/4 cup almonds and I replaced the almond butter with cashew spread.
1/2 cup cashews
1 1/2 cups oats
1 cup dates, pitted
1/4 cup cashew spread
1/4 cup + 1 tbsp maple syrup
1 tsp cinnamon
1/2 cup dried apricots, diced
1/4 cup dark chocolate, chopped
1. Pulse the cashews in a food processor until roughly broken down. Remove and place in a bowl with the oats.
2. Add the dates into a food processor and process until they’re broken down.
3. Remove and place into the bowl with the nuts and oats.
4. Add the cinnamon, apricots and dark chocolate.
5. In a saucepan, heat the cashew butter and maple syrup over low heat.
6. Pour into the bowl with the rest of the ingredients and mix well.
7. Line a 8x8 baking pan with wax paper or plastic wrap and press the mixture into the pan until it’s flat and evenly distributed.
8. Place in the fridge for at least 60 minutes.
9. Remove from the fridge and chop into however many pieces you would like. I got 16 square shaped.
10. Store in the fridge in an air-tight container.
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