1 1/2 c. packed dates, pitted
1/2 c. natural peanut butter
1/2 c. gluten-free rolled oats
If the dates are not sticky and moist, soak them in water for 10
minutes. Add dates to food processor and pulse until they are in
small bits. Add peanut butter and oats and pulse a few times more
until ingredients are incorporated. (If you prefer denser bars,
add more oats.)
Transfer into a parchment-lined 8x8-inch dish and press down. Put
in freezer to set (at room temperature, they'll be a little
flimsy). When set, cut into bars and store in the refrigerator or
freezer to keep. They will keep in fridge for several weeks and in
the freezer for several months.
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