These are known as a snacks-on-the-go in my house, especially for my kids during those busy summer months — they love them, and I love that I know what is in them! I’ve found it helps to freeze these before heading out so they are perfect by the time you are ready to eat them.
This recipe is from the 'Powerful Paleo Superfoods' cookbook. Click here for more information on the cookbook.
Click here to see more paleo recipes.
Tip: To toast nuts and seeds, preheat the oven to 350 degrees. Evenly distribute them on a baking sheet and bake for about 5 minutes, or until fragrant and lightly golden. Be careful not to overcook and burn them.
Place all the ingredients into a food processor and process until a paste forms. If a paste doesn’t form, add 1 tablespoon (15 ml) of water and continue to process until a paste or dough forms.
Line a loaf pan with parchment paper, and press the date mixture into the pan. Place in the refrigerator for about 15 to 20 minutes to help the bars form. They will also be easier to cut into bars when they are a little cold.
Remove the parchment paper from the pan, and slice the date mixture into bars. (I cut some of them in half for a perfect kid-size snack.)
Wrap up the bars individually in the parchment and tie them with string. Then place the bars in an airtight container and store them in the refrigerator or freezer. If you keep them in the freezer, you can enjoy them frozen or allow the bars to thaw to room temperature before eating.