Date and Nut Granola Bars Recipe

Ingredients

• 20 medium pitted dates, about 5 oz (150 g) total
• 3 cups water
• 1 cup whole, raw, unsalted almonds, about 5 oz (150 g) total
• 1 cup whole, raw, unsalted walnuts, about 5 oz (150 g) total
• 1 cup old fashioned (rolled) oats
• ½ cup melted coconut oil
• 6 dried apricots, about 11⁄2 oz (40 g) total

1. Preheat the oven to 400°F (200°C). Line two baking sheets with silicone baking mats or parchment paper.
2. In a small saucepan, combine dates and water and bring to a boil. Once the water boils, remove from heat but do not drain.
3. In a food processor, pulse the almonds and walnuts until they are finely chopped, about 30 seconds.
4. Spread the ground nuts on a prepared baking sheet. Spread the oats on the second prepared baking sheet, and place both trays in the oven. Bake for 10 minutes, checking after 6 minutes to make sure nuts do not burn.
5. Drain the soaked dates and add to the food processor with coconut oil. Blend for 30 seconds, or until it forms a thick paste. Transfer dates to a large mixing bowl.
6. Add the apricots to the food processor and pulse until they are roughly chopped. Add to the mixing bowl with the dates.
7. Add the toasted nuts and oats to the dates and apricots, and mix to combine. Use your hands to bring the mixture into a ball.
8. Press the mixture firmly into a 9 x 9 in (23 x 23 cm) silicone pan or greased metal cake pan, using a spatula to create a smooth, even surface. Refrigerate for at least 2 hours.
9. Cut into 6 bars and wrap each bar in wax paper. Refrigerate wrapped bars in an airtight container.