Ingredients
- 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
Instructions
- Line an 8x8 square baking pan with parchment paper, making sure to overlap the sides.
- 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.
- Add melted coconut oil and almond butter. Pulse a few more times to combine.
- Pour mixture into a medium mixing bowl and stir in hemp seeds.
- Use your fingertips to press the mixture into the prepared pan. Freeze for 20 minutes to firm.
- Lift onto countertop by parchment paper. Use a sharp knife to loosen edges, then slice into 10 bars.