Maple Almond Energy Bars

Instructions

1. Step 1

   Line a 20 cm square baking pan with parchment paper, leaving enough overhang to lift out the bars.

   Cookware: parchment paper, Square Baking Pan

2. Step 2

   Heat the oven to 175°C. Spread the rolled oats and almonds on a baking sheet and toast until fragrant and lightly golden, stirring once.

   Timer: 10 min (fixed)

   Ingredients used: 140.0 gr Almond, 180.0 gr Rolled Oat

   Cookware: baking sheet

3. Step 3

   Transfer the toasted oats and almonds to a food processor and pulse to a coarse crumb. Add the dates, cinnamon, and salt, then pulse until the dates are finely chopped and evenly dispersed.

   Timer: 3 min (fixed)

   Ingredients used: 180.0 gr Date, 1.0 gr Fine Salt, 2.5 gr Ground Cinnamon

   Cookware: food processor

4. Step 4

   Combine the almond butter, maple syrup, and coconut oil in a saucepan. Stir over low heat until smooth, then remove from the heat and stir in the vanilla extract.

   Timer: 3 min (fixed)

   Ingredients used: 120.0 gr Almond Butter, 30.0 ml Coconut Oil, 60.0 ml Maple Syrup, 5.0 ml Vanilla Extract

   Cookware: rubber spatula, saucepan

5. Step 5

   Pour the warm almond butter mixture into the food processor. Process until the crumbs clump together when pressed.

   Timer: 2 min (fixed)

   Cookware: food processor, rubber spatula

6. Step 6

   Transfer the mixture to the lined pan and press it into a firm, even layer. Refrigerate until fully set.

   Timer: 60 min (fixed)

   Cookware: parchment paper, rubber spatula, Square Baking Pan

7. Step 7

   Lift the slab from the pan, place it on a cutting board, and cut it into 12 bars.

   Timer: 5 min (fixed)

   Cookware: Chef Knife, cutting board, parchment paper, Square Baking Pan