Day dreaming in San Ignacio, BCS, Mexico.
by T. Delaplain
We have the best dates in Mexico. They are huge, moist and deliciously sweet. If are trying to eat a real food diet, then these Pecan, Almond, Date Bars are for you. They don’t fit into a Paleo or Whole30 diet as written because they have a few tablespoons of wheat flour but they are fiber and protein packed with no refined sugar. Let me know if you try another flour like coconut or almond flour. I might try them with almond flour because I believe the flour is just a binder in this case. The dates and agave are plenty sweet without cane sugar. I thought about leaving the agave out but it added moisture to the mix and helps bind also. Without the binders you would have granola. The original recipe called for maple syrup and honey would work as well.
Are these heathy?
In my opinion they are a better alternative to highly processed high fructose corn syrup and hydrogenated oil snacks, but they’re still high in carbohydrates and good fats. If you’re avoiding sugar and high carbohydrate foods then these would not fit your diet. If you’re eating a real food diet then consider these a healthy indulgence and treat them as dessert or a post-workout snack and keep the portions small.
The inspiration came from All Recipes.
I added agave nectar, cinnamon and more oats. These Pecan, Almond, Date Bars come out of the oven smelling and tasting like buttery blondies and they keep for a few days and travel well for hikes, post-workouts and travel. If you don’t eat them all in two days. Oops, ya, we did that.
Pecan, Almond, Date Bars, Vegan
Real food vegan snack loaded with fiber, protein and good fats. Sweetened with dates and agave.
- 1 Cup Shelled pecans
- 1 Cup Shelled almonds
- 1 Cup Pitted and quartered dates
- 1/2 Cup Rolled oats
- 2 Tablespoons Flour
- 2 Tablespoons Flaxseed
- 2 Tablespoons Chia seed
- 2 Teaspoons Vanilla extract
- 2 Teaspoons Cinnamon
- 2 Teaspoons Baking powder
- 2 Tablespoons Agave syrup
- 1/4 Teaspoon Salt
Preheat oven to 350 degrees. Roast nuts on a cookie sheet for 8-10 minutes until fragrant. Don’t let them burn. Remove nuts from oven and reduce heat to 325 degrees.
Place nuts, flour, and seeds in a food processor and pulse until roughly chopped, leaving at least 1/4 inch pieces. Add dates and pulse again to combine. Add remaining ingredients and pulse just until combined. You will have a chunky paste with small pieces of nut visible.
Spread into an 8x8 baking dish and bake 25 minutes.
Let cool and cut into 2” bars. Store in a sealed container on the counter or refrigerate for longer storage.