Ingredients
1/2 cup cashews, lightly toasted
1/2 cup sliced almonds, lightly toasted
2 cups old fashioned oats, lightly toasted
2/3 cup cashew butter (can also substitute almond or peanut butter)
1/2 cup dried figs (about 10), coarsely chopped
1/2 cup dates (about 8), pitted and coarsely chopped
1/2 cup Golden Blossom® Organic Honey
1/2 teaspoon vanilla extract
1/4 teaspoon fine sea salt (increase to 1/2 teaspoon if using unsalted nuts and cashew button)
2/3 cup mini semisweet chocolate chips
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
Line the bottom and sides of an 8-by-8-inch baking pan with parchment paper, leaving a small overhang on at least two of the sides. (Tip: Cut two 8-inch wide strips of parchment, and lay them perpendicular on top of each other in your baking pan. Press the corners down to crease in place.)
Combine cashews and almonds in the bowl of a food processor. Pulse 3-5 times until coarsely chopped. Add oats and pulse 1-2 more times or until just broken up and evenly distributed. Transfer to a large bowl and set aside.
In the same food processor bowl, combine cashew butter, figs, dates, honey, vanilla, and salt. Pulse on low speed until mixture forms a smooth-ish paste, scraping down the sides of the bowl as needed. (Some small chunks are ok and will add to the texture of the bars, you just don’t want any huge pieces of fruit).
Scrape paste mixture into bowl with oats and nuts and firmly fold until evenly incorporated. Fold in chocolate chips.
Press mixture into prepared pan, then refrigerate for at least 1-2 hours or until set. When completely firm, use the edges of the parchment to lift the entire block out of the baking pan and set on a cutting board. Cut block in half one way, and then cut each half into 6 even bars (about 1 1/4 to 1 1/2 inches wide).
Bars will keep, refrigerated in an airtight container, for up to 1 week.
Variation: If you like your energy in bite-sized balls instead of bars, simply roll the oat mixture into balls instead of pressing into the baking pan.
Yield: 12 bars or 20 bites
Active Time: 20 minutes
Total Time: 2 hours
Combine cashews and almonds in the bowl of a food processor. Pulse 3-5 times until coarsely chopped. Add oats and pulse 1-2 more times or until just broken up and evenly distributed. Transfer to a large bowl and set aside.
In the same food processor bowl, combine cashew butter, figs, dates, honey, vanilla, and salt. Pulse on low speed until mixture forms a smooth-ish paste, scraping down the sides of the bowl as needed. (Some small chunks are ok and will add to the texture of the bars, you just don’t want any huge pieces of fruit).
Scrape paste mixture into bowl with oats and nuts and firmly fold until evenly incorporated. Fold in chocolate chips.
Press mixture into prepared pan, then refrigerate for at least 1-2 hours or until set. When completely firm, use the edges of the parchment to lift the entire block out of the baking pan and set on a cutting board. Cut block in half one way, and then cut each half into 6 even bars (about 1 1/4 to 1 1/2 inches wide).
Bars will keep, refrigerated in an airtight container, for up to 1 week.
Variation: If you like your energy in bite-sized balls instead of bars, simply roll the oat mixture into balls instead of pressing into the baking pan.
Yield: 12 bars or 20 bites
Active Time: 20 minutes
Total Time: 2 hours
