Prepare this ideal summer snack to share during your picnic with family and friends! 20 minutes 35 minutes 10 servings INGREDIENTS For the filling:1 cup (250mL) of Medjool dates, pitted1 fresh raspberry container1 cup (250mL) of warm water2 tbsp (30mL) of lemon juice1 tsp (5mL) of baking soda For the crust:1¼ cup (310mL) of Mixed Berry Oatmeal1¼ cup (310mL) of Oatbox White chocolate and Raspberry granola1¼ cup (310mL) of flour¾ cup (180mL) of brown sugar¾ cup (180mL) of coconut oil, melted1 tsp (5mL) of baking powder PREPARATION 1. Preheat the oven to 350°F. 2. In a food processor, blend the dates until smooth. Slowly add the water to form a paste, and transfer the mixture to a pot. 3. Add the lemon juice and the raspberries, mix well and bring everything to a boil. 4. Remove from heat, add the baking soda, and stir well. Let sit. 5. For the crust, combine all the ingredients with your hands. Lay a parchment paper in a 9-inch baking dish, and press firmly two thirds of the mixture in it. 6. Add the date mixture over, and cover with the remaining crust mixture. 7. Bake for 35 minutes, and let cool down before cutting into squares.
