Ingredients:

  • 1 ½ cups Rolled Oats (Old Fashioned)
  • ½ cup chopped Nuts (Almonds or Walnuts)
  • 2 tablespoons Ground Flaxseed
  • ½ teaspoon Cinnamon
  • ¼ teaspoon Sea Salt
  • ¼ cup Melted Coconut Oil
  • ¼ cup Maple Syrup (or Honey)
  • 1 cup packed Pitted Medjool Dates
  • ¼ cup Boiling Water (if needed)
  • ½ cup Natural Cocoa Powder (Unsweetened)
  • ¼ cup Smooth Almond Butter (or Peanut Butter)
  • 1 teaspoon Vanilla Extract
  • Pinch of Salt

Instructions:

  1. Line an 8x8 inch square baking pan with parchment paper, ensuring overhang on two sides for easy lifting.
  2. Gently toast the oats and chopped nuts in a dry skillet over medium heat for 5-7 minutes until fragrant. Let cool slightly.
  3. In a large bowl, combine the toasted oats, flaxseed, cinnamon, and salt.
  4. Whisk together the melted coconut oil and maple syrup in a separate small bowl.
  5. Pour the wet mixture over the dry ingredients. Mix well until evenly coated, then firmly press this mixture into the bottom of the prepared pan. Place the base in the freezer while preparing the topping.
  6. If dates are stiff, soak them in boiling water for 5 minutes, then drain thoroughly. Place the dates in a food processor and pulse until they form a rough paste.
  7. Add the cocoa powder, almond butter, vanilla, and a pinch of salt to the dates in the food processor. Blend until completely smooth and fudge-like, scraping down the sides as necessary.
  8. Remove the base from the freezer. Evenly spread the rich brownie mixture over the chilled granola base, smoothing the top surface with a lightly oiled spatula.
  9. Cover the pan lightly and refrigerate for at least 2 hours, or until the topping is completely set and firm.
  10. Use the parchment overhang to lift the slab out of the tin. Slice into 12 uniform bars and store in an airtight container in the refrigerator.