Ingredients
⅓cuphoney,or brown rice syrup
1tsppure vanilla extract
¼cupalmond meal
⅛tspsalt
1tbspalmond butter
1⅓cupswhole almonds,roughly chopped
5Medjool dates,coarsely chopped
¾cupsalted sunflower seeds
Preparation
Preheat oven to 300 degrees F. Line an 8 or 9-inch square baking pan with parchment paper with enough overhang on the sides to easily remove the bars from the pan. Set aside.
Using a rubber spatula or wooden spoon, mix the honey, vanilla, almond meal, salt, and almond butter together until combined. Fold in the almonds, chopped dates, and sunflower seeds until combined.
Transfer mixture to prepared baking pan and press very firmly into an even layer.
Bake for 20 minutes. Remove from the oven and allow to cool completely in the pan set on a wire rack for 1 hour, then transfer to the refrigerator to chill for 1 more hour. This helps firm up the bars which make them stay compact.
Remove bars from the pan using the overhang on the sides and cut into bars.
Serve and enjoy.
