Preheat oven to 350 degrees. Line a loaf pan with parchment paper.
Toss apple with olive oil, maple syrup, 1/4 tsp cinnamon, and sea salt.
Bake for 15-20 minutes or until soft and fragrant. Set aside.
In a food processor, add the almonds and walnuts. Grind into a meal - a few chunkier pieces are OK. Then add dates and remaining cinnamon and pulse until a loose dough is formed. Transfer mixture to a mixing bowl.
Slowly add apples to the date mixture a few Tbsp at a time until the mixture forms a moist dough. If your mixture gets too wet, simply add more ground walnuts, almonds, or even a handful oats. Reserve any leftover apples for other use (oatmeal, smoothies, yogurt, etc.)
Transfer apple, nut, and date mixture to loaf pan. Spread evenly with a spoon or spatula. Top with plastic wrap and use fingers to press it firmly into all corners until uniformly flat on top. Cover and freeze to set.
Remove from freezer. Chop into desired number of bars - anywhere from 4-8.
Calories from fat255
Calories from saturated fat22.9
Total Fat28.3 g
Saturated Fat2.5 g
Trans Fat0.0 g
Polyunsaturated Fat12.8 g
Monounsaturated Fat11.7 g
Total Carbohydrate27.9 g
Dietary Fiber6.1 g
For extra thick bars, squeeze the mixture into 3/4 of the pan and reserve a blank space. This will make less bars, but they will be much thicker
pectin from apples are helpful in lowering "bad" cholesterol levels
are a great source of healthy fats and vitamin E
To store, pack in a bag or container and place a piece of parchment between each bar so they don’t stick together. l keep mine in the freezer to stay fresher longer, but the refrigerator is fine, too.
If you’re travelling, they should be fine for a day or so. But keep them refrigerated or frozen otherwise.