Nothing could be easier than whipping up this batch of raw bars.
The ingredients were selected for their anti-inflammatory properties. The higher fat content of the nuts and seeds keep you fuller longer, preventing break through hunger.
These bars keep well in the refrigerator for up to a week (if they even last that long!). They also freeze well for a quick grab an go breakfast or snack.
Lightly grease an 8x11-inch baking pan.
Combine first six ingredients in a large bowl.
Place dates and cinnamon in a food processor. Pulse until chopped into small pieces.
Place almond butter, sweetener of choice and almond milk in a small saucepan.
Heat over low heat, stirring frequently until combined well.
Pour almond butter mixture over nuts, use . rubber spatula and mix to coat nuts and seeds.
Press into prepared baking pan. You can also use damp hands to press into baking pan.
Place in refrigerator to set.
Cut into 16 bars.