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.
- 1/4 cup hemp seeds
- 1/2 cup quinoa puffs
- 1/2 cup sunflower seeds raw
- 1/4 cup pumpkin seeds raw
- 1/2 cup almonds slivered
- 1/2 cup chopped hazelnuts
- 1 cup chopped dates
- 1 tsp cinnamon
- 1/4 cup almond butter salt and sugar free
- 1/4 cup agave or honey
- 2 tbsp almond milk unsweetened
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Lightly grease an 8x11-inch baking pan.
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Combine first six ingredients in a large bowl.
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Place dates and cinnamon in a food processor. Pulse until chopped into small pieces.
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Place almond butter, sweetener of choice and almond milk in a small saucepan.
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Heat over low heat, stirring frequently until combined well.
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Pour almond butter mixture over nuts, use . rubber spatula and mix to coat nuts and seeds.
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Press into prepared baking pan. You can also use damp hands to press into baking pan.
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Place in refrigerator to set.
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Cut into 16 bars.