Base + Crumb Top:
Date filling:25 Medjool dates, pitted and roughly chopped ( approx. 2.5 cups)1/2 cup water1 tsp vanilla exract
Directions:1. Line a bread pan with parchment paper, leaving extra over the sides for easy removal. In a food processor, process the almond, salt, and oats until a fine crumble forms. Now add in the dates and process until crumbly again. Melt the coconut oil and add to the mixture and process until sticky. Remove from processor,set aside 3/4 cup of the mixture for later, and press the rest of the mixture very firmly and evenly into the pan.2. Grab your pitted and roughly chopped dates and water and process in the food processor 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. 3. Sprinkle on the 3/4 cup of mixture you set aside and gently press down with fingers. Refrigerate in the fridge until firm for at least 1 hour, preferably overnight. Cut into squares and serve. Store in the fridge or freezer.
Date Filling(Yum!) Crumb Topping
Nature's Candy Bars
Happy Veteran's Day.
The kiddos are off of school tomorrow and we have big plans...... to "chill." Ha!
Have a great rest of your weekend everyone!