Ingredients

• 220g Pitted dates
• 85g Agave nectar
• 65g Oil roasted peanut butter
• 110g Roasted unsalted almonds
• 140g Rolled / Jumbo oats

Go crazy and try adding these optional goodies...

• Cacao nibs ( For that chocolatey taste)
  
• Dried fruit
• Nuts
• Banana chips
• High energy trail mix

Instructions 

1. Process dates in a food processor until small bits remain (about 1 minute). It should form a “dough” like consistency. (Mine rolled into a ball.)
2. Optional step: Toast your oats and almonds in a 180C oven for 10-15 minutes or until slightly golden brown. Otherwise, leave them raw – I prefer the toasted flavour.
3. Place oats, almonds and dates in a large mixing bowl – set aside.
4. Warm agave and peanut butter in a small saucepan over low heat. Stir and pour over oat mixture and then mix, breaking up the dates to disperse throughout.
5. Once thoroughly mixed, transfer to a 20cm x 20cm baking dish or other small pan lined with parchment paper so they lift out easily. (A loaf pan might work, but will yield thicker bars // adjust size of pan if altering batch size).
6. Press down firmly until uniformly flattened – I use something flat, like a drinking glass, to press down and really pack the bars, which helps them hold together better.
7. Cover with parchment and let firm up in fridge or freezer for about 20 minutes.
8. Remove bars from pan and chop into 10 even bars or 9 squares. 
9. Store in an airtight container for up to a few days. I kept mine in the freezer to keep them extra fresh, but it isn’t necessary.