Date and Cranberry Bars
Materials:
Cuisinart Food Processor (13 cup with 4.5 cup inner bowl)
Cookie sheet
Parchment paper
8x8 inch pan
Tea Kettle or large pot to boil water
Small bowl
Large bowl
Strainer
Spatula
Ingredients:
1 cup organic walnuts
1/4 cup sunflower seeds
1/4 cup organic unsweetened flake coconut
1 cup organic oats
Dash of sea salt (we used pink salt)
3 cups of organic pitted Deglet Noor dates
20-25 dried cranberries
Hot water (for soaking dates)
Directions:
1. Preheat oven to 350°.
2. Place dates in large bowl. Boil enough water to cover the dates in the bowl and let soak for at least 15 minutes to soften.
3. Line a cookie sheet with parchment paper and evenly spread the walnuts and sunflower seeds on it. Bake for 5 minutes.
4. Add coconut to the cookie sheet and bake for 2-3 more minutes.
5. Remove walnuts, sunflower seeds, and coconut from the oven and allow them to cool.
6. Place oats and salt in the small inner bowl of the food processor and blend until there is a flour-like consistency. Pour oats into a small bowl.
7. Strain dates and place them in the food processor. Blend until there is a paste-like consistency.
8. Add oats, walnuts, sunflower seeds, and coconut flakes to the food processor. Blend until smooth.
9. Line 8x8 inch pan with 2 layers of parchment paper. Make sure there is enough parchment paper to cover the top and to lift the uncut bar out once it has been set.
10. Press mixture evenly in the pan using parchment paper to flatten the mixture. Place dried cranberries on top and press them into the bar.
11. Refrigerate for at least 20 min before cutting.
12. Remove bar from the pan and cut into pieces.Enjoy! Store in refrigerator for up to 1 week.