Recipe

Method

1. Preheat oven to 300°F. Pour orange juice over dates and let soak 5 minutes

2. Meanwhile, place almonds, dried apricots, and dried plums in a food processor and pulse a few times until coarsely chopped

3. Add salt and dates with orange juice and pulse until mixture starts to stick together

4. Add pumpkin seeds and sunflower seeds, pulsing a few times just to incorporate

5. Using wet hands, scoop mixture onto a work surface and form into a log about 1 3/4 in. wide and 1/2 in. thick. Use your palms to flatten into a bar, and cut bar into 8 equal pieces

6. Arrange pieces about 1 in. apart on a parchment-lined baking sheet. Bake 8 minutes. Using a heatproof spatula, turn bars over and bake another 8 minutes, or until nuts are toasted (but before fruit begins to burn)

Store in an airtight container for up to 4 days.

Recipe Tester Notes: These are quick, easy and tasty. They are also pretty versatile so swap out ingredients to include your favourites (we swapped the apricots for cranberries and added some dark chocolate chips- yum!). We also ran a freezer test on these. After 2 weeks in the freezer they defrosted fine, although try not to leave them in a sealed container while defrosting as this makes them a little soggy (still holds together and is tasty though). 

Recipe Tester Notes: These are quick, easy and tasty. They are also pretty versatile so swap out ingredients to include your favourites (we swapped the apricots for cranberries and added some dark chocolate chips- yum!). We also ran a freezer test on these. After 2 weeks in the freezer they defrosted fine, although try not to leave them in a sealed container while defrosting as this makes them a little soggy (still holds together and is tasty though).