Prep Time: 25 minutes
Cook Time: 35 – 40 minutes
Makes: 9 servings
Ingredients
Filling:
- 1½ cups pitted Medjool dates, chopped
- ½ cup Blue Diamond Hint of Honey Vanilla Almond Breeze
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
Crust:
- ¼ cup sliced natural almonds, toasted
- 1 cup rolled oats
- ¾ cup brown sugar
- ½ teaspoon baking soda
- ½ cup buttery spread or butter
- 2 tablespoons Blue Diamond Hint of Honey Vanilla Almond Breeze
- 20 Blue Diamond Honey Cinnamon Nut Thins, crushed
- ½ teaspoon cinnamon
- ½ cup chopped Blue Diamond Honey Roasted Cinnamon Almonds
Directions
- Preheat oven to 350°F and lightly butter an 8-inch baking dish.
- To prepare filling, bring dates, Almond Breeze, vanilla and ½ teaspoon cinnamon to a boil in a small saucepan.
- Reduce heat and simmer, covered, for 5 minutes. Remove from heat and let cool slightly.
- To prepare crust, stir together flour, oats, brown sugar, baking soda and cinnamon in a large bowl.
- Add butter and cut in with a pastry blender to mix. Add Almond Breeze and Nut Thins and mix with your hands until a crumbly dough forms.
- Press ⅔ of the mixture firmly into the bottom of the baking dish. Spread fig mixture over the top and sprinkle with remaining dough.
- Top with nuts and bake for 35 to 40 minutes. Let cool completely before cutting into bars.