• 5 dried dates, pitted
  • 2 cups raw almonds
  • ⅓ cup raw pumpkin seeds
  • ¼ cup dried unsweetened cranberries
  • ½ tsp cinnamon
  • ¼ cup melted unrefined coconut oil
  • ½ cup unsalted almond butter
  • ¼ cup hemp seeds
  1. Line an 8x8 square baking pan with parchment paper, making sure to overlap the sides.
  2. Add dates to a small bowl and cover with hot water. Soak 5 minutes. Drain dates and add to a food processor with almonds, pumpkin seeds, cranberries, and cinnamon. Pulse until almonds are well chopped but not super fine.
  3. Add melted coconut oil and almond butter. Pulse a few more times to combine.
  4. Pour mixture into a medium mixing bowl and stir in hemp seeds.
  5. Use your fingertips to press the mixture into the prepared pan. Freeze for 20 minutes to firm.
  6. Lift onto countertop by parchment paper. Use a sharp knife to loosen edges, then slice into 10 bars.