Snacks, Spring, Winter
April 29, 2021
4 cups moist dates, pits removed
1 cup unsweetened dried coconut (optional)
¼ cup crystallized ginger, chopped or 1 teaspoon powdered ginger
1 cup roasted salted sunflower seeds
1.Wash hands well with soap and warm water.
2.In a food processor, pulse the dates, coconut, and ginger until smooth.
3.Add sunflower seeds and pulse until just combined.
4.Press into a 8x8 oiled pan, refrigerate for 1-2 hrs.
5.Cut into 1x2 inch bars.
6.Serve after cutting into bars or keep refrigerated up to one month.