IngredientsGluten-Free Rolled Oats:
1 cup (90g)Medjool Dates:
1 cup, packed (approx. 150g or 10–12 dates, pitted)
Hemp Hearts: ½ cup (75g)
Raw Cashews: ¼ cup (35g, roughly chopped)
Raw Sunflower Seeds: ¼ cup (35g)
Raw Pumpkin Seeds: ¼ cup (30g)
Natural Peanut Butter: ½ cup (128g, or cashew butter for a more unified flavor)
Ground Cinnamon: ½ teaspoon
Ground Cardamom: ¼ teaspoon
Instructions
Make the Date Paste:
Place the pitted Medjool dates into a food processor and pulse until they form a thick, sticky paste. If your dates are firm, soak them in hot water for 5 minutes and drain well before processing.
Blend the Wet Base:
Add the peanut butter to the food processor and pulse until it is fully incorporated into the date paste.
Mix the Dry Ingredients:
In a large bowl, stir together the gluten-free oats, hemp hearts, chopped cashews, sunflower seeds, pumpkin seeds, cinnamon, and cardamom.
Combine into a Dough:
Add the sticky date-nut butter mixture to the dry bowl. Use your hands or a stiff spatula to thoroughly knead everything together until a uniform, sticky dough forms.
Press and Chill:
Line an 8x8-inch pan with parchment paper. Firmly press the dough into an even, flat layer.
Slice:
Freeze for 15 to 20 minutes to firm up, then lift the block out using the parchment paper and slice into 8 bars.
