Raw Date And Nut Squares
Got a sweet tooth? Then this recipe is definitely for you. Why? Because dates are one of the best natural sources of sugar you can possibly find. While they are calorie rich, they're also packed full of a huge list nutrients, and hence, the health benefits of this little fruit with a pip is gigantic! When you eat dates, you know for a fact that you fill your body with goodness - vitamin A and beta-carotene for eyes and mucus membranes, vitamin K for your skin and bone metabolism, antioxidants known as 'tannins' for anti-infective, anti-inflammatory and anti-hemorrhagic properties, lots of iron to increase the oxygen carrying capacities of your red blood cells (and to assist with anemia!), and potassium to regulate body fluids and control blood pressure. Not only that, but dates are an excellent source of minerals such as calcium (essential for bones and teeth, muscle contraction, blood clotting, and nerve impulses), manganese (nerve and brain functions), copper (red blood cell production) and magnesium (bone growth). Because it's also a good source of dietary fiber, it flushes out chemicals in the gut, creating bulk and therefore works as a laxative. The upside to this is also that it reduces the absorption of LDL cholesterol.
For The Crust:
- 1 cup raw almonds
- 1/2 cup raw cashews
- 1/2 cup pistachios
- 1 1/2 cup oats
- 10 dry dates, pitted and chopped
- 1/2 cup coconut oil
For The Filling:
- 35 to 40 dry
- 1/2 cup water
- In the food processor, place almonds, cashews, pistachios.
- Blend the nuts together. Add oil of choice, then oats, and blend well until soft and crumbly. Squeeze between your fingers - the mince should stick together. If it is too dry, add a little more oil.
- Set aside 1/3 of the mixture. In a tinfoil tray, drop the 2/3 of the mixture and firmly press it into the bottom with either a spoon or your hands. Press hard, to create a large tablet crust at the bottom of the tray.
- In the food processor, pit and chop 35 to 40 dry dates, and add half the amount of water.
- Blend until pulpy and soft - add water gradually until a paste forms, neither too runny, nor too thick.
- Place the date paste onto the crust in the tinfoil tray. Spread evenly over the crust with the back of a spoon.
- Over the date paste layer, add the 1/3 of the nut mixture that was set aside earlier. Spread it evenly over the layer of paste, and carefully press into the tray.
- With a sharp knife or spatula, carefully divide the tray into squares or bars. Refrigerate immediately and leave overnight (or for 6 to 8 hours).
- Retrace the lines with a knife and carefully pry out each square with a spatula. Serve and enjoy!
- Keep the rest refrigerated in an air-tight container