Maple Cashew Oatmeal Squares
Makes 16 squares
(recipe slightly adapted from Raw Energy: 124 Raw Food Recipes, by Stephanie Tourles)
- 10 Medjool dates, pitted and chopped (about 1 cup)
- 1 cup raw cashews
- 1/2 cup raw oats
- 1/4 cup maple syrup
- 1/2 teaspoon ground cinnamon
- heavy pinch sea salt
- coconut oil for the pan
Place the dates, cashews, oats, maple syrup, cinnamon and a heavy pinch of sea salt in the food processor. Process for about 30 seconds until you have a dough that resembles oatmeal raisin cookie dough. Coat the bottom of an 8-inch square baking pan with coconut oil. Place the oat mixture in the pan, and spread evening with your hands. Pat the mixture down evenly and then cover. Put the baking sheet in a freezer for at least 4 hours. When relatively firm, remove from the freezer and cut into 2 inch squares.
Store the squares in a tightly sealed container in the freezer for up to 2 months. If they are served at room temperature, the squares will be too soft and sticky. They remain chewy when they eaten right out of the freezer.
-If you don’t have coconut oil, line the bottom with parchment paper. It will help you get the squares out of the baking pan.