In the last year, I've become completely enamoured with dates - they act as such a great natural sweetener, and any time my daughter sees me pull them out, she begs to eat one plain. In this recipe, the dates not only sweeten the base, but also holds it all together. These bars are a perfect snack or breakfast treat!
Yields 16 squares or 10 bars
Line an 8x8 pan with tin foil, leaving enough hanging over the edges that you can use it like handles to remove your bars.
In a food processor, blend the dates, almonds, oats, and salt until very well-combined and a little bit sticky (if it's too crumbly and doesn't hold together when you pinch it, add water, a teaspoon at a time).
Press the date mixture firmly and evenly into the bottom of the pan. Place in the refrigerator while you prepare the strawberries.
Remove the stems from the strawberries and place 2 cups of the strawberries in the food processor. Pulse until finely chopped. Spread over the date mixture.
Slice the remaining strawberries and arrange on top of the bars. Refrigerate for about 30 minutes, then remove from pan, slice into squares or bars, and serve.