These date bars are high in potassium, as well as other nutrients essential to athletes. The more packed the mixture is, the better the bars hold together. Store bars at room temperature or in the refrigerator.
2 cups chopped Medjool dates
1 cup gluten-free quick oats
1/4 cup chopped hemp seeds, raw walnuts or raw almonds
2 tablespoons dark molasses
1 tablespoon honey or maple syrup
1 teaspoon pure vanilla extract
1. Line a 9x5-inch loaf pan with waxed or parchment paper.
2. Mix dates, oats and seeds until dates are coated and not sticking together. Mix in molasses, honey and vanilla until combined.
3. Press mixture firmly into prepared pan. Then place a sheet of waxed or parchment paper on the mixture and press down firmly. Place an empty 9x5-inch loaf pan on the paper and put a heavy weight in the empty pan. Press down hard with your hands. Put pans (with weight) in the refrigerator for several hours or overnight. Cut into bars.
Each serving contains 154 calories, 2g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 2mg sodium, 31g carbohydrate, 3g fiber, 20g sugars, 4g protein, 17Est GL.
Recipe adapted from GoneAlpine.com. Reprinted with permission.