8 pitted dates
1 cup water
2 tbsp cold pressed coconut oil
2 good tbsp almond butter spread
2 tbsp maple syrup
Coarse salt
1/2 cup ground almonds
1 cup rolled oats
1/2 cup grated coconut
1/2 cup slivered almonds
1/2 cup Bamboo Crispy Coconut Granola

Cut the dates in half and remove the pits. Then cut them into 4 before mixing them. Add a little water to soften the date paste.

In a small saucepan, mix the date paste, coconut oil, almond butter, maple syrup and 2 pinches of coarse salt over low heat. Make sure that the mixture does not caramelize.

In a large salad bowl, add all your dry ingredients (rolled oats, ground almonds, grated coconut, slivered almonds, Bamboo Crispy Coconut Granola) and your date paste. Mix, mix, mix.

Dose coarse salt, grated coconut, ground almond or rolled oats according to your personal taste.

Cover a mold with a sheet of baking paper and pour the mixture into it. Spread it with a spatula to form a compact and uniform layer. Add grated coconut and press again with your spatula to lock everything.

Reserve in the refrigerator for 30 minutes. When the preparation is solid, cut it into bars, and enjoy!