1 cup raw almonds
1 cup raw pecans
12 medjool dates
Blend the pecans and the almonds in a food processor until they are fine.
Then mix in the dates.
The nuts will release their natural oils so there is no need for water. If yours looks a bit dry, you can add a tiny amount, but I didn’t have to.
Line an 8X8 pan with parchment,
leaving enough room for some paper to stick out the sides.
Press the dough evenly into the pan.
Once it’s spread out, use the extra paper to press the dough down with your palms so it’s packed well.
Stick in the fridge to firm up. About 2 hours should be good.
Once it’s chilled, cut into squares with a pizza cutter.