Ingredients

1 cup medjool dates, sliced in half and pitted

1/4 cup organic tart dried cherries

1/2 cup dried mission figs

1/2 cup pecans

2 tablespoons organic brown rice or coconut syrup

2 tablespoons finely ground flaxseed

Directions

1. Preheat the oven to 350°F and place pecans onto a rimmed baking sheet. Bake for 5–7 minutes until the pecans are just toasted. Remove from oven, turn od heat and set aside.
2. Line an 8-by-8-inch pan with parchment or wax paper. Sprinkle lightly but completely with ground flaxseed then set aside.
3. In the bowl of a food processor, combine the dates, cherries, figs, pecans and syrup.
4. Pulse until the mixture comes together and is generally smooth but still has a few chunks.
5. Empty the mixture out onto the prepared pan. Press the date mixture out in the pan until it’s uniformly thick, about 1/2 inch.
6. Cover tightly with plastic wrap and allow to chill overnight until hardened. Remove from refrigerator, slice into squares and store in an airtight container for up to two weeks. Storing in the refrigerator will keep the texture of the bars hard, rather than soft.
7. Recipe makes 16 servings at one 2-inch square bar each.