Preparation

• Add the dates to the bowl of a food processor and until they reach a sticky, paste-like consistency. Scoop the date puree into a large bowl with the oats and almonds.

• In a small saucepan over low heat, warm the peanut butter and honey until melted and viscous. Stir in the coconut oil and salt. Pour the melted peanut butter over the oat mixture and combine with a wooden spoon or your hands, chopping and stirring until the mixture is well-incorporated.

• Line an 8-by-8-inch baking dish with plastic wrap. Scrape the granola mixture into the dish and press it evenly in the pan. Cover with plastic wrap and freeze 20 minutes.

• Transfer the chilled granola to a cutting board and use a sharp knife to slice them into 8 2-by-4-inch bars. Granola bars will keep in an airtight container up to 1 week.