Method

Preheat the oven to 180 °C.

Process the dates in a food processor (for about 1 minute) until the dates have been reduced to small pieces. The processed dates should have a ‘dough-like’ consistency.

Spread the oats onto a roasting tray and toast in the preheated oven for about 15 minutes or until light, golden brown.

Place the oats, almonds and dates in a bowl and set aside.

Heat the honey and almond butter in a small saucepan over low heat. Stir until melted then pour over the oat mixture and mix thoroughly by hand, breaking up the dates.

Once thoroughly mixed, transfer to small pan lined with plastic wrap or baking paper so that the bars will lift out easily. (A loaf pan will work, but will yield thicker bars.)

Press the mixture down until evenly flattened. Cover with parchment or plastic wrap, and allow to harden in the fridge 15-20 minutes.

Remove the mixture from the pan and slice into 10 even bars.

The bars can be stored in an airtight container for a few days.