• 1 cup (150 g) raw almonds

• 2 cups lightly packed (350 g), soft pitted dates

• 1 tbsp cinnamon

• 1/2 cup (70 g) plain organic hemp protein

• 2 tbsp maple syrup

• 1/2 cup (120 g) almond butter (or nut/seed butter of choice such as PB or tahini) 

   

First place the nuts in a processor and mix until broken down. It’s okay if there are still some large pieces. Add in the dates and continue to mix, stopping to press down as needed. Add in the rest of the ingredients and process until it forms a thick dough. Remove and press into a small square baking pan lined with wax or parchment paper. Place in the freezer for 60 minutes or the fridge for a few hours. Remove and cut into 14 bars.

Store in the fridge in an air-tight container for up to 1 week or the freezer for up to 3 months.