No-Bake is Better…

With the absolute lack of snow here in the north-country and subsequently non-existent skiing scene, you’d think that I would have nothing better to do than bake stuff and try new recipes.  Of course, the exact opposite has proven to be true; since I’m not using my winter recreation gear, I’m using the heck out of everything else.  I haven’t gotten the mountain bike out of cold storage yet…but that doesn’t seem to be too far off.

There’s nothing but sun and blue sky in the forecast for days.  And warm…oddly, disturbingly, way-beyond-January-thaw warm.

But that’s all good.  Some winters are just like that…and I’ve been a practitioner of winter sports long enough to know that sometimes, that’s just the way the snowball crumbles.

So, I haven’t had tons of time to check new stuff out in the kitchen because, well…it just seems criminal to shut yourself up with the oven and your iPad when it’s sunny and 45 outside (that might seem cold to some of you but I promise, up here it’s a danged heat wave.)

But I did find these little beauties that are awesome for mid-day treats (to fuel your many adventures), or even for a quick, get-me-out-the-door breakfast.  (And you already know how I feel about breakfast.)  They are super quick and–as the title implies–do not require baking.  And, except for the exorbitant amount of dates (I think I cleaned the store out.  They’re not big on dates here, apparently.) this is all stuff you should have in your kitchen.


The nice part about these, is that they have almonds, so you get a nice, filling shot of protein.  I found, too, that I really enjoyed the “sweet and salty” blend of kosher salt and dates.  Plus, they have only five ingredients.  Extra points for being simple!


The only down-side I saw is that they really do need to be refrigerated.  Shoot.

Anyway, check ’em out.  Enjoy the sun!



No-Bake [Vegan] Date Squares


1 1/2 c. raw almonds
1 1/2 c. whole oats (you can use gluten-free oats if you’d
1/2 t. kosher salt
10 Medjool dates, pitted and chopped
1/4 c. coconut oil

Date filling:

25 Medjool dates (about 2 1/2 c.), pitted and chopped
1/2 c. water


–Line a square pan with 2 pieces of parchment paper crossed one over the other. (I used 8×8″)
–In a food processor, process almonds, salt, and oats into a fine crumble. Add the dates and process until crumbly again.
–Melt coconut oil and add to the mix; process until sticky (add a little oil if it’s too dry).
–Remove from the processor, and set aside 3/4 c. of the mixture for later. Press the rest firmly into the square pan.
–Process the dates and water until a paste forms (scraping down the sides frequently). Add water as needed to form a thick paste. Scoop this onto the crust and spread evenly over it.
–Sprinkle the rest of the crumble onto the spread, and press firmly into the surface. Refrigerate at least one hour or even overnight.
–Store in the refrigerator or freezer.

*Recipe courtesy of*

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