Don’t you love a happy accident? I came up with this recipe yesterday when working on a variation of a raw vegan and gluten-free pie crust for a cashew raspberry cheesecake. My partner started eating this mid-baking (as he always does) and literally couldn’t put it down. I had to promise to make more once I’d finished doing the cheesecake.
As I seem to have had not enough hours in the day this week, and I plan to haul my illness-ridden body to Bikram yoga for the first time in almost 3 weeks, I’ve got a stash of these in my work bag and can’t wait to crack them out! With simple flavours, natural sweetness and so much goodness, you’ll be looking for an excuse to eat them.
1 cup almonds
1/2 cup ground flax
1 tsp cinnamon
1 1/2 cups raw dates
Blend the almonds first, then blend everything together
Press into an 8×8 inch baking tray lined with Saran Wrap
Refrigerate for 1 hour, cut into 12, then either eat or store in the fridge
These bars are rich in fibre and omega-3 fatty acids from the flax, as well as Vitamin E and high-quality protein in the almonds. They’re light enough to not bog you down before exercise but chock full with good stuff to keep you going!