Step 1
| 8 • Dates • chopped |
| 2 oz • High Oleic Soy Oil |
| 7.5 oz • Pure Maple Syrup |
| 4 oz • Peanut Butter, or other nut butter |
| 2 • Egg |
| 1 tsp • Vanilla Paste or extract |
| 1 • Cinnamon |
| 1 tsp • Kosher Salt |
| 7 oz • Toasted Oats |
| 1/4 cup • Protein Powder • optional |
| 3 oz • Dried Fruit • raisins, cranberries, apricots, blueberries, cherries |
| 2 oz • Roasted salted Almonds, Hazelnuts, Brazil Nuts, Walnuts • combination per your taste |
| 2 oz • Pumpkin Seeds, Sunflower Seeds • combination per your taste |
| 2 oz • Hemp Seeds, Chia Seeds, Flax Seeds |
Line a 9 x 13 baking pan with parchment.
In a small pot, bring the dates, oil, maple syrup to a boil and boil for 1 minute. Remove from the heat and blend with an immersion blender or crush well with a fork. Cool to room temperature.
Whisk in the peanut butter, egg, vanilla, cinnamon and salt.
Move to a large bowl and fold in remaining ingredients.
Press into the parchment lined pan
Bake at 325°F for 45 minutes. Reduce heat to 250 and bake another 15 minutes. If the top begins to get too brown, tent with foil.
Allow to cool completely in the pan, then cut into 2 inch squares.
Freezes well.