An adapted recipe I found online, these bars are great tasting! Although if you are not used to a lower sodium diet you will want to put a pinch of salt in the crust (say a ¼ tsp). Otherwise…yum!
Cranberry Date Nut Bars
- 2 cups dates, pitted (about 20 Medjool dates)
- ½ cup dried cranberries
- 2 cups boiling water
- 1 cup raw almonds
- 3 cups old-fashioned oats
- 1 cup all-purpose flour
- ½ cup canola oil
- 3 Tbsp pure maple syrup
- ¼ cup water
Preheat the oven to 350° and lightly oil a 9×13″ glass baking pan.
Add the dates and cranberries to a small glass mixing bowl, pour the water over and let steep for an hour.
Add the nuts and oatmeal to a food processor and process until a (smallish) coarse texture, add in the flour and pulse to mix. Slowly add in the oil and maple syrup, with the processor running on low. Add in the water and turn to high, till the dough pulls together.
Take ¾ of the dough and spread/pat out into the baking pan, press flat to make a crust. Set aside the remaining crust in a bowl. Wipe out the processor bowl with a paper towel and put back together, add the date mixture (with remaining soaking water) and pulse till mixed. Spread the date mixture on top evenly, across the crust. Take the remaining dough and sprinkle in tiny crumbs across the dates.
Bake for 30 to 45 minutes, until the crust on top is golden.
Let cool and cut into squares.