- Diane Sanfilippo | New York Times bestselling author of "Practical Paleo" and "The 21-Day Sugar Detox" | Home of the Balanced Bites Podcast - http://balancedbites.com -

Recipe: Raw Oatmeal-Nut Cookie Bars

Okay, so I was playing mad scientist in the kitchen last night…here’s what decided to make. I always say I’m going to be better at measuring and writing down ingredients, but I never seem to do it. It’s an organic process…I mix things until they look or taste like I want them to, sorry!

Raw Oatmeal-Nut Cookie Bars
(all measurements are approximate, use all organic ingredients when possible)

1 Cup Sprouted Raw Almonds
( to sprout almonds, soak them in clean, cool water overnight, away from sunlight in a glass or ceramic container)
1 Cup Raw Walnuts
3 Tbsp Coconut Oil, divided
3 Date Rolls (you can use about 1/4 cup of mashed, skinned & pitted dates, but the pre-made rolls are easier!)
1 Cup Raw, Gluten Free Oats (Bob’s Red Mill Brand)
1/4 Cup Dark Chocolate (I used Taza brand, Stoneground- contains no soy lecithin)
2 Eyedroppers full of Stevia
1 Tsp Vanilla
Sea Salt (Redmond’s Real Salt is my favorite!)

Chop the date rolls into small, nickel-sized pieces, and melt with a small amount of water in a sauce pan over low heat. Use enough water to help soften the date rolls, but you’re not looking for a thin liquid consistency. Add Stevia and vanilla.

Place the Sprouted Almonds, Walnuts, 2 Tbsp Coconut Oil into the food processor and pulse until it’s clumping together. You will need to stop and scrape the sides of the container a few times during the process. Add the Date liquid into the nut mixture and continue to pulse until it’s combined.

Place nut mixture from food processor into a medium to large sized mixing bowl. Add oats and a few dashes of salt. Combine with your hands until well mixed.

Press mixture into a 9x9x2″ brownie pan and set aside.

Melt chocolate over low hear with 1 Tbsp Coconut Oil and a dash of salt if you like. Pour melted chocolate over the nut and oat mixture in the pan. It should be fairly thinned and easy to spread over the top of the bars by tilting the pan around.

For fast setting, place cookie bars in the freezer for about 15 minutes before cutting, then they can be refrigerated. Otherwise, they can be refrigerated and cut up at a later time. Cut into 16 equal squares.

Try not to eat them all in one sitting.