Recipe from Associate Professor of Nutrition, Dietetics, Elena Hatzibey
INGREDIENTS
• 10 dates (pitted), about 90g
• 1 cup (140g) almonds
• 1 cup (160g) raw, unsalted peanuts
• 1 cup (100g) walnuts
• 2/3 cup (90g) hazelnuts
• 1/2 cup (80g) sesame seeds
• 1 tablespoon (10g) vanilla extract
• 1/2 teaspoon (2g) cinnamon
• 1/3 teaspoon salt
• 2/3 cup (230g) honey
METHOD
1. Preheat the oven to 180°C (350°F). Line a 22x22 cm baking pan with parchment paper, leaving some overhang on the sides for easy removal.
2. Remove the pits from the dates and place them in a bowl. Pour warm water over them and let them soak for 5 minutes. Drain them well and pat them completely dry with paper towels. It is important that they have no moisture left. Chop them finely.
3. In a large bowl, combine all ingredients except the honey. Mix well, then add the honey. Mix thoroughly until everything is evenly coated, then transfer the mixture to the baking pan. Place another sheet of parchment paper on top and press down firmly with a small rolling pin or the back of a glass, ensuring the mixture is compact and reaches the corners.
4. Remove the top parchment paper and bake in the preheated oven for 30 minutes, until the honey starts to bubble at the edges and the surface turns golden brown. Be careful not to let it darken too much.
5. Remove from the oven and let it cool slightly for 10 minutes. Press the surface lightly again with the parchment paper to help the bars 'set'.
Allow them to cool completely inside the pan. Remove from the pan and cut into 16 bars.
