Seedy Date Bars
ACTIVE TIME: 15 minutes
TOTAL TIME: 2 hours 15 minutes
Yield: 12 bars
Seldom do so many superfoods come together in a recipe you would actually want to eat. Packed with dates, dried apricots, and nutrient-dense seeds like pumpkin, chia, and flax, these bars are best consumed for breakfast or anytime a quick energy boost is required. This recipe first appeared in EveryDayCook.
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- 8 ounces Medjool dates, pitted
- 4 ounces dried apricots
- 1 ounce crystallized ginger
- 1 tablespoon orange zest, from 1/2 orange
- 1/2 teaspoon kosher salt
- 1/2 cup pepitas or green pumpkin seeds
- 1/2 cup raw sunflower seeds
- 1/2 cup unsweetened coconut flakes
- 2 tablespoons chia seeds
- 1 tablespoon flaxseed
- 1 tablespoon sesame seeds
Specialized Hardware
Digital kitchen scale
Food processor
ACTIVE TIME: 15 minutes
TOTAL TIME: 2 hours 15 minutes
Yield: 12 bars
Procedure
Line an 8-by-8-inch pan with parchment paperSpritz the baking pan with water to help hold the paper in place. and set aside. - Combine the dates, apricots, ginger, orange zest, and salt in the bowl of a food processor and blend until the mixture forms a thick paste, about 1 minute. Stop to scrape down the sides of the bowl one time.
- Set a 12-inch skillet over medium-low heat. Add the pepitas to the pan and cook, tossing occasionally for 1 1/2 minutes, then add the sunflower seeds and continue toasting for another 5 minutes. Finally, add the coconut, chia seed, flaxseed, and sesame seeds, and toast for 3 minutes. The mixture should be fragrant and the sunflower seeds and coconut flakes lightly browned.
- Add the toasted seeds to the date mixture in the food processor and pulse 5 to 10 times or to desired consistency.
- Scrape the mixture into the prepared pan and press into an even layer. Refrigerate for 2 hours, then cut into 12 bars with a pizza cutter. Store in an airtight container separated with parchment for up to 1 week.
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