Makes 12 to 15 bars
I N G R E D I E N T S
1 cup (180 g) crunchy peanut
2–3 cups (340–510 g) pitted dates, as needed
2 tbsp (14 g) ground flax seeds (optional)
⅛ tsp sea salt (optional)
M E T H O D
Throw both the ingredients in a food processor and process until you have a very thick dough. If it’s too moist and your food processor can’t handle it, add flax seeds and/or more dates to loosen up the dough. Add sea salt if desired. Feel free to add other flavourings like cinnamon, vanilla, ginger, chocolate chips, hemp seeds, etc.
Press the dough firmly into a lined pan and leave it in the fridge for at least 2 hours; then slice it into bars and store in the fridge for up to a month.
Note: Use whatever nut butter you like!
Recipe from Rawsome Superfood by Emily von Euw