Ingredients
- 1/4 cup plus 2 tablespoons unsweetened coconut flakes
- 1 1/4 cups almonds slivered
- 1 1/2 cups deglet noor dates halved
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground coriander
- 1/4 teaspoon black pepper
- 1/2 large apple roughly chopped
- 1 tablespoon coconut oil melted
- 1/3 cup plus 2 tablespoons creamy almond butter
Instructions
- Preheat oven to 375°F. Spread the almonds and coconut flakes on separate baking sheets and toast until golden brown. The coconut will only take a couple minutes, so watch it closely. The almonds take a little longer, but keep an eye on them, too!
- Place 3/4 cup of the almonds in a large food processor and process until broken down. Add the dates and spices. Process until the dates are broken down and everything is mixed well. Add the coconut and process until well mixed.
- Add the apple and coconut oil. Process until the mixture begins to come together, scraping the sides with a spatula as necessary.
- Line an 8x8-inch pan with parchment paper. Spread half the mixture in the bottom and press it down firmly.
- Gently spread the almond butter over the layer of date mixture.
- Drop the remaining date mixture over the almond butter and smooth it out evenly with a piece of parchment paper or your slightly wet hands. Press the remaining almonds into the top of the bars.
- Cover and freeze for at least 4 hours.
- Slice and serve.