Ingredients:

  • 2 cups (180g) rolled oats
  • 1 cup (150g) pitted Medjool dates, packed
  • 1/2 cup (125g) natural creamy peanut butter
  • 1/4 cup (30g) ground flaxseed
  • 2 tbsp (42g) honey
  • 1 tsp (5g) vanilla extract
  • 1/4 tsp (1.5g) fine sea salt

Instructions:

  1. Place the pitted dates in the food processor and pulse until they form a thick, sticky paste.
  2. Add the rolled oats to the processor and pulse 5–8 times until the oats are broken down into a coarse, sandy texture.
  3. Add the peanut butter, honey, vanilla extract, salt, and ground flaxseed to the processor.
  4. Process on high for 30–60 seconds until the mixture clumps together into a heavy ball that pulls away from the sides of the bowl.
  5. Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides.
  6. Transfer the dough to the pan and press down firmly using the back of a spatula or the bottom of a glass.
  7. Chill in the refrigerator for at least 30 minutes.
  8. Slice the chilled mixture into 12 equal rectangles.