Ingredients
1 tablespoon chia seeds
1 cup cashew pieces
1/2 cup quinoa flakes (or replace with more oats)
1 1/2 cups oats (gluten-free optional)
2 tablespoons coconut oil
2 tablespoons honey or brown rice syrup
2 tablespoons creamy cashew butter
1/2 cup cherries, sweet or tart
1 cup Medjool dates, pits removed
Step by step
Soak the dates and cherries in boiling water for 10 minutes.
Transfer the dried fruit to the bowl of a KitchenAid® 13-Cup Food Processor fit with the steel S-blade. Process the fruit on low speed until it is finely chopped, then turn the food processor up to high and process until a thick paste forms.
In a small saucepan or in a microwave safe bowl, melt together the cashew butter, honey and coconut oil until smooth and creamy. Set this mixture aside.
In a large mixing bowl, whisk together the dry ingredients. Pour the melted cashew butter mixture, along with the fruit paste, over the oat mixture and stir together until they are evenly coated. This might be easier to do with your hands.
Line a KitchenAid® Professional-Grade Nonstick Square Pan with parchment paper. Transfer the granola bar mixture to the pan and press the “dough” firmly into the pan. Optional – you can use a flat-bottomed glass to press down the bars even more.
Refrigerate the bars for at least four hours until completely firm. Remove from the fridge and transfer them to a cutting board by lifting the sides of the parchment paper. Slice the square into 10 bars or squares and enjoy.
Store the bars in an airtight container in the refrigerator for best results.