1/4 cup creamy salted natural peanut butter or almond butter
1 cup roasted unsalted almonds
1 1/2 cups rolled oats
Process dates in a food processor until small bits remain (about 1 minute). It should form a dough-like consistency.
Place oats, almonds and dates in a large mixing bowl – set aside.
Warm honey and peanut or almond butter in a small saucepan over low heat. Stir and pour over oat mixture and then mix, breaking up the dates to disperse throughout.
Once thoroughly mixed, transfer to an 8×8-inch baking dish or other small pan lined with plastic wrap or parchment paper so they lift out easily. (A loaf pan might work, but will yield thicker bars // adjust the size of pan if altering batch size).
Press down firmly until uniformly flattened – I use something flat, like a drinking glass, to press down and really pack the bars, which helps them hold together better.
Cover with parchment or plastic wrap, and let firm up in fridge or freezer for 15-20 minutes.
Remove bars from pan and chop into 10 even bars. Store in an airtight container in the freezer.