American Almond and Berry Snack Bars

Shopping list

• 150 g almonds, whole — roughly chopped

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• 100 g rolled oats

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• 150 g Medjool dates, pitted — roughly chopped

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• 100 g almond butter, unsweetened

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• 50 g dried cranberries, unsweetened

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• 0.5 tsp ground cinnamon

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• 1 tsp vanilla extract

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• 2 tbsp water — if needed

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Step by step

1. 1

   Line a 20 cm square baking tin with baking parchment.

2. 2

   Place the dates in a food processor and pulse until they form a sticky paste. Scrape down the sides as needed.

3. 3

   Add the almond butter, cinnamon and vanilla extract to the dates and pulse again until fully combined.

4. 4

   In a large bowl, mix the chopped almonds, oats and dried cranberries.

5. 5

   Tip the date mixture into the bowl and stir vigorously—use your hands if necessary—until everything is evenly coated. If the mixture is too dry to hold together, add water a tablespoon at a time.

6. 6

   Press the mixture firmly into the prepared tin, smoothing the top with the back of a spoon.

7. 7

   Refrigerate for at least 2 hours until firm.

8. 8

   Lift the slab out using the parchment and cut into 12 bars. Store in an airtight container in the fridge for up to one week.