1

Remove the pits from the Medjool dates and soak your dates in warm water for 10 minutes. Rinse date water and set aside.

2

Place all ingredients into a food processor and pulse and process until the mix starts to create a crumbly batter. You may have to stop and scrape the sides down a couple of times to make sure everything mixes and combines together.

3

Once mixed, enjoy Rawnola with some fruit and nut milk, as is, on top of chia puddings, parfaits, coconut yogurt, on top of smoothie bowls or rolled into energy bites.

4

Transfer the Rawnola into tightly sealed glass containers and keep at room temperature for 1 week, in the fridge for up to 3 weeks and in the freezer for 2 months.

5

Substitutions: Any kind of nut butter will work well in this recipe.