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1
Preheat oven to 350 F. Spread rolled oats evenly on a baking sheet and pop them in the oven to toast for about 10-15 minutes, or until the oats become fragrant, shaking the sheet once in the middle of baking. When the oats are done, remove them from the oven, add them into a large mixing bowl and set aside.
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Line an 8 x 8-inch baking pan with parchment paper.
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Place dates in a food processor and pulse until a ball is formed. Transfer dates the mixing bowl with the toasted oats, and add the nuts, salt and chocolate chips. Stir with a wooden spoon or your hands, making sure to evenly disperse the dates as much as possible throughout the rest of the ingredients.
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Bring honey and almond butter to a boil in a small saucepan over medium heat then pour it over the dry ingredients. Stir everything together quickly so that your chocolate chips melt. Make sure everything is well mixed.
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Transfer mixture to your prepared pan and press everything into the pan using a spatula so that you have a smooth and uniformly flat top. Sprinkle some more chocolate chips on top and press them into the bars with the back of a spatula. Top with a piece of plastic wrap, and pop them into the freezer to set for 15 minutes.
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Remove pan from the freezer, cut into 10 bars and enjoy!
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Notes:
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1. Store in an airtight container or wrapped in plastic wrap in the fridge for up to a week, or in the freezer for longer term storage.
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2. For a vegan option, sub maple syrup for the honey and use vegan chocolate chips
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3. Recipe adapted from Minimalist Baker's 5 Ingredient Granola Bars.
