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1 cup pumpkin seeds, hulled
1 cup dried shredded coconut (not sweetened)
1/2 cup sesame seeds
1/2 cup sunflower seeds
1/4 cup chia seeds
1/4 cup rolled oats (gluten-free if needed)
20 fresh Medjool dates, pitted
3 tablespoons Gefen Olive Oil
2 teaspoons Gefen Vanilla Extract
1/4 cup Gefen Cocoa
In a small bowl, combine pumpkin seeds, coconut, sesame seeds, sunflower seeds, chia seeds and rolled oats.
In the food processor, blend dates, olive oil and vanilla until smooth. You may need to help it become smooth by stirring with a fork or adding a bit of water. Add cocoa and blend again.
Add date mixture to dry-ingredient mixture and knead together (you may need to wet your hands).
Press mixture evenly into a nine- by 13-inch pan. Refrigerate for 30 minutes. Cut into bars. Store in an airtight container or resealable plastic bag. Will keep for a week in the refrigerator.
Yield: 20 bars
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