• 1 Packed Cup Of Dates (Really Cram Them In There!), Pitted
  • ¼ Cup Pure Maple Syrup, Or Honey
  • ¼ Cup Creamy Natural Peanut Butter Or Almond Butter
  • 1 1/2 Cups Forage Porridge
  • Optional Additions: Cacao Nibs, Dried Fruit, Nuts, Banana Chips, Vanilla, Etc.



  1. Begin by soaking dates in a bowl of warm water for a minimum of 10 minutes.

Then, strain and blend these softened dates in a food processor until ALMOST smooth – keep some small chunks just visible but smooth enough that you could mold it with your hands.

  1. Combine Porridge Flakes, GRANOLA and Dates in a large mixing bowl and set aside.
  1. Warm Honey or sweetener and Nut-butter in a small saucepan over low heat. Stir and pour this gooey goodness a top the Porridge mixture and mix well to combine, ensuring that the sauce and the dates are evenly dispersed throughout the bowl.
  1. Once thoroughly mixed, transfer into an 8×8-inch baking dish or other small pan lined with plastic wrap or parchment paper so they lift out easily.
  1. Press down firmly on the mixture until it is evenly flat. You may even like to use a drinking glass to really press down and pack the bars in tightly.
  1. Cover the pan with parchment or plastic wrap, and let firm up in fridge or freezer for around 15-20 minutes.
  1. Once firm, remove the bars from pan and chop into 10 even bars or 9 squares – whatever tickles your fancy!

When stored in an airtight container these will last up to 5 days but can be stored in the fridge for up to 1 week, or the freezer for later use.

Share This

Share This

Share this post with your friends!