Ingredients
Base Ingredients
- 15 Medjool dates (9 ounces), pitted
- 1 cup raw pecan halves
- 1/2 cup gluten free oats
Add-ins and Flavorings
- 1 tablespoon chia seeds
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon kosher salt
Instructions
- Preheat Oven: Preheat the oven to 200°F to prepare for baking the energy bars, which helps them dry out and become less sticky.
- Prepare Date Mixture: Remove pits from the Medjool dates manually. Place the dates in a food processor and pulse until coarsely chopped and forming a rough texture. Add the pecan halves, gluten-free oats, chia seeds, vanilla extract, cinnamon, and kosher salt to the processor. Process everything together for about a minute until a crumbly dough forms.
- Shape the Dough: Line a baking sheet or jelly roll pan with parchment paper. Transfer the dough onto the parchment paper and use a rolling pin to press it into a 6-inch by 10.5-inch rectangle. Cut this rectangle into 14 uniform bars measuring approximately 1.5 inches by 3 inches each for consistent sizing.
- Bake the Bars: Bake the shaped bars in the preheated oven for 30 minutes. This step dries them out further to improve the texture, making them less sticky and easier to handle.
- Cool and Store: Allow the bars to cool thoroughly to room temperature. Store them in a sealed container in the refrigerator, placing sheets of wax paper between layers to prevent sticking. For portable snacking, wrap each bar in 4-inch by 6-inch pieces of wax paper and secure with tape. These bars keep well for up to one month refrigerated.
Notes
- Ensure dates are soft Medjool for easier processing and better texture.
- If dough is too sticky, refrigerate briefly before cutting.
- These bars can be customized with other nuts or seeds according to preference.
- Use gluten-free oats to maintain gluten-free status.
- Keep bars refrigerated to extend freshness up to one month.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
