Raw Granola Bars

The interesting thing about these granola bars is you are supposed to eat them directly from the freezer. Not the most convenient of granola bars but man are they good. I've made 3 different batches, all with different kinds of nuts. The cashew bars were a bit too salty for my tastes, so I would make them with the unsalted, or 1/2 salted nuts next time. 

Then I made some with smoked almonds (I would have used regular, but that was what we had at home - still very tasty, though) and another batch with pecans (my favorite kind of nut and thus my favorite bar). 

Long story short, just use whatever nuts you prefer. You could even use mixed nuts if you wanted to.

This recipe was adapted from Shutterbean.

Raw Granola Bars

• 10 Medjool dates, pitted and chopped (about 1 cup)
• 1 cup nuts of your choice
• 1/2 cup raw oats
• 1/4 cup maple syrup
• 1/2 teaspoon ground cinnamon
• heavy pinch sea salt

Place the dates, cashews, oats, maple syrup, cinnamon and a heavy pinch of sea salt in the food processor. Process for about 30 seconds until you have a dough that resembles oatmeal raisin cookie dough. 

Place parchment paper in the bottom of an 8-inch square baking pan (I used some spring clips to hold the paper in place - See this picture for reference, if needed). Place the oat mixture in the pan, and spread evening with your hands. Pat the mixture down evenly and then cover with more parchment paper (it was somewhat difficult to pat down with the paper under it, but doable with the clips). 

Put the baking sheet in a freezer for at least 4 hours (overnight works a bit better). When relatively firm, remove from the freezer and cut into about 1.5x4 inch rectangles (you should be able to get 12 bars at this size). I wrapped them up into individual parchment paper

If they are served at room temperature, the squares apparently get too soft and sticky. They remain chewy when they eaten right out of the freezer.