Description
If you’re on Whole30 or avoiding sugar, feel free to skip the chocolate chips. I mostly included them because my kids are more likely to try anything with chocolate chips. Also, look for unsweetened cherries (Bing cherries are most likely to be unsweetened).
Ingredients
Scale
- 2/3 cup dates, pits removed
- 2/3 cup dried apricots
- 2/3 cup dried cherries
- 1 cup unsalted (raw or dry roasted) pumpkin seeds (sometimes labeled pepitas)
- 1 Tbsp chia seeds (optional)
- 4 Tbsp chocolate chips (optional)
- pinch salt
Instructions
- Place everything except chocolate chips (if using) in a food processor. Pulse or blend until the mixture comes together. This will probably take a few minutes–the mixture might look sandy or dry at first, but keep going. It will all eventually lump together 🙂
- Add chocolate chips (if desired) and pulse a few times to combine.
- Use your hands to pat the mixture out into an 8×8″ baking dish lined with parchment paper. Depending on how thick you like your bars, this may not fill the whole baking dish. I like mine on the thicker side, so I didn’t quite fill the whole dish.
- Store covered in the refrigerator and slice into 12 bars or 16 squares as desired.