Chocolate Chip Cookie Energy Bars

makes 16 squares

• 1  1/2 cup raw cashews
• 1/4 cups rolled oats
• 6 Medjool dates, pitted and chopped (about 1/2 cup)
• 2 tablespoons maple syrup
• 1/4 teaspoon ground cinnamon
• 1/2 cup chopped walnuts
• 1.75 oz. chopped dark chocolate (I used 72% Cacao)
• heavy pinch sea salt

Place cashews and oats into food processor and process until mixture is coarsely chopped, about 30-40 seconds. Add the dates, 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. Add in the chopped chocolate and walnuts and process for another 20-30 seconds until mixture is well combined.

Line an 8-inch square baking pan with parchment paper, making sure edges overlap. Place the oat mixture in the pan, top with another piece of parchment and push the mixture into the pan with your hand. Pat the mixture down evenly and then cover. Put the baking pan 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.