rolled oats: 1-3/4 cup， well-chopped raw nuts (a mixture works well - almonds/walnuts/pecans): 1 cup， medjool dates*, pitted: 12-15， softened unrefined coconut oil: 3 tbsp， thick nut butter: 1 tbsp， pure vanilla extract: 1tsp， finely shredded unsweetened coconut: 1/2 cup， finely chopped dark chocolate: 1/3 cup， hemp seeds: 1/4 cup， cinnamon: 1 tsp， fine grain sea salt: 1/2 tsp
1Preheat your oven to 300° F.
2Place oats in your food processor and process for 5-10 seconds until ground into a course meal. You still want some whole oats to remain (refer photo 2). Toast on a baking sheet for about 15 minutes, stirring once, or until light golden brown and fragrant.
3Place chopped nuts in your food processor and turn on until finely chopped. You want about 1/2 course meal and 1/2 small bits. Place on a baking sheet and toast for 10-15 minutes, stirring once, until lightly toasted.
4Remove both and let cool for at least 10 minutes. Increase oven to 350° F. Line a 9x9 cake pan with parchment paper.
5While toasting the oats and nuts, wipe out your food processor. Place the pitted dates in your processor and turn on until a smooth paste forms. This takes about 30 seconds - 1 minute. They'll go from chopped, to a large ball, and finally smooth out into a smooth paste. You'll end up with 1/2 heaping cup. Scrape sides as needed (refer to photo 4). *edited to add - 4/20/15: You may want to start off with 15 pitted dates to make sure you have enough for binding. Date size and plumpness can vary, so it will be best to have a little extra. After it turns to a paste scoop out about 2 1/2 tablespoons of the paste and set aside. Mix into the oat mixture at the end (before pressing into the pan) if it's is too crumbly and won't hold together when compacted. If you don't need the extra paste, simply store it in a sealed container in the fridge and use as a topping or add to smoothies. Mine held together great with 12 dates.
6Transfer the date paste to a large mixing bowl. Stir/mash in the coconut oil, nut butter, and vanilla until well combined. Add the cooled oats, nuts, coconut, chocolate, hemp, cinnamon, and salt. Mix together with your hands until fully incorporated. The mixture will look crumbly but should hold together when squeezed. If it feels very soft and gooey add 1/4 cup more oats.
7Empty mixture into your lined pan and spread evenly to the edges and corners. Place a piece of parchment over top and firmly press down with your palms until well-compacted and fully smooth from edge to edge. Be sure the corners well packed. It helps to get above the pan and put your weight into it. Press as firmly as you can.
8Bake for 8 minutes.
9Remove and let cool for 1 hour. Place the pan in the fridge and let chill for at least 2 hours. Carefully lift one edge of parchment and slide the bars and parchment from the pan to a cutting board (support the bottom with your hand or flat spatula). Chop into bars with a long, sharp knife. Keep tightly covered in the fridge for 1-2 weeks.
10enjoy
1) Make sure your dates are plump and fresh (they should be very tacky/chewy). If your dates are on the small side you may need a few extra. 2) The edges/corners may crumble a bit when chopping but if your nuts and oats were well ground they should hold together well. 3) Bars can be stacked in an airtight container or individually wrapped and kept in the fridge. They'll hold together in cool/moderate temps but soften once warm.