RAW BARS RECIPE

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Yield: 10 bars

Prep Time: 20

Rest time: 2

Total Time: 2

A delicious snack for the kids. They don't contain nuts if you have a "nut free policy" at school ! And you can change your seeds for nuts if you prefer too. Very versatile and yummy !

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Ingredients

DRY INGREDIENTS

½ cup sunflower seeds
½ cup pumpkin seeds
2 tbsp chia seeds
½ cup oat flakes , choosing gluten-free oats if needed
1-2 tbsp flaxseed flour or powder , (try the powder from Clearspring) (optional)

WET INGREDIENTS

½ cup dates ( approx. 8 Shokari dates), seeds removed, soft (or softened in hot water for 10 minutes)
½ cup dried apricots (approx. 14 pieces), sulfate free, soft (or softened in hot water for 10 minutes)
2 tbsp coconut oil, melted
1-2 tbsp hot water, if needed
1 pinch Himalayan salt

TOPPING

3-4 tbsp quinoa pop, (optional)

Instructions

In a food processor (or high speed blender), pulse all the dry ingredients, except the oat flakes (reserve them for later), for 1 to 2 minutes. I do not over process, as I like it a bit crunchy. Place it in a bowl and set aside.
Now place all the wet ingredients (dates, apricots, coconut oil, salt, except the water), in the food processor (or high speed blender if you don't have one). I use the small bowl of my food processor and I pulse for few minutes. Stop (scrap if needed) and pulse again. Repeat. You will reach a medium smooth puree/dough with some small pieces left.
Poor the wet ingredients over the dry ingredients, add the oat flakes and stir with a wooden spoon until well combined (I use my hands too). It might take few minutes.
Place the sticky batter into a square lined baking pan (21 cm x 21 cm). Press it down firmly with the back of a spoon. If it is too sticky, place a second piece of baking paper on top of the dough and use your spoon (or a small rolling pin) to flatten it evenly.
Once it is flattened, sprinkle the quinoa pop over it and press again with the back of a spoon or a small rolling spin. It has to be compact and the quinoa pops must adhere to the dough.
Chill in for about 1 to 2 hours in the fridge or overnight. Then cut them into bars and wrap them in waxing paper for the school snack. You can keep them for around 1 week in the fridge.