Recipe courtesy of Yigit Pura
Show: Double Ovens
40 min
30 min
24 pieces
40 min
30 min
24 pieces


  • Nonstick cooking spray
  • 10 ounces dates, in pieces
  • 9 ounces oats
  • 5 ounces whole natural almonds, chopped
  • 4 1/2 ounces puffed rice
  • 4 ounces flax seeds
  • 4 ounces pumpkin seeds
  • 3 ounces shredded coconut (unsweetened)
  • 2 ounces sesame seeds
  • 2 teaspoons sea salt
  • 1 teaspoon cinnamon powder
  • 1 1/2 ounces grapeseed oil
  • 12 ounces brown rice syrup
  • 11 ounces natural almond butter
  • 3 1/4 ounces agave nectar


Watch how to make this recipe.

Preheat the oven to 325 degrees F. Spray a baking sheet with nonstick spray, and then line with parchment paper.

Combine the dates, oats, almonds, puffed rice, flax seeds, pumpkin seeds, coconut, sesame seeds, sea salt and cinnamon in a bowl and mix together.

Put the grapeseed oil in a pot, followed by the brown rice syrup, almond butter and agave. Start warming up over a medium flame. As it gets hotter, constantly mix with a spatula as the mixture will emulsify and get thick, and you want to avoid burning the bottom. Mix constantly until it looks like it's about to bubble. Caution as it'll be hot. This may take 2 to 4 minutes.

With a spatula, gently mix the wet ingredients into the dry, making everything sticky and homogenous. Make sure not to work too much so it doesn't become a paste.

Pour and spread onto the prepared baking sheet. Spread with an offset spatula until even and lightly compacted together, and looks like a mosaic.

Put in the oven and bake for 7 minutes, then rotate and bake 4 more minutes. You may need a few more minutes depending on your oven. The top should be a very, very light golden brown. You're not "baking", you're gelling everything together.

Let cool completely, and then wrap up. Ideally make 1 to 2 days (up to a week) in advance. Next day, with a sharp chef's knife, cut into desired shapes and store in an airtight container for up to 2 weeks.

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