Want a quick breakfast bar that is no only yummy & easy to make but also cholesterol & dairy free? Try these. Almond Coconut Date Bars
1 cup unsweetened shredded coconut
1 cup raw almonds
1 cup raw cashews
1/4 cup almond butter
3 tbs maple syrup
2-3 tbs water
2/3 cup organic dates, pitted
1/4 cup of water
Line a 9x 5 inch loaf baking pan with unbleached parchment paper and set aside.
In a food processor place all the ingredients except the water. Pulse. Add 1 tablespoon of water at a time pulsing the food processor in between until the mixture comes together.
Place the mixture in the prepared baking pan and with a spatula press until it is uniform on all sides. In food processor, blend dates with water until thick paste forms. Press the date mixture on top of the crust and evenly spread.Place in the refrigerator for 2-3 hours. Cut into squares. For storage keep covered in the refrigerator.