This recipe has the potential to be messy. If you decide to crush your pretzels in their bag and you get a little carried away with the rolling pin pulverizing and your bag has a weak spot you might end up with pretzels everywhere. Just maybe.
Be smart. Watch the video. Use your blender instead.
But don’t worry, there’s still mess potential. If you decide to not use a mixing spoon and use your hands instead (more mixing leverage) and you get gooey date caramel all over them and it mixes with the fresh fig juice you might end up with sticky fingers. It’s a possibility.
Just 6 ingredients. 3 delicious layers. 30 minutes baking. 8 crumbly squares. Many bites of salty-sweet gooey chewy snacking. Just watch…
Picking your pretzels. Most store-bought pretzels have a pretty short ingredient list, but here are some of my favorite healthy picks…
– Low sodium option: Newman’s Own Organics Unsalted Rounds
– Spelt option: Newman’s Own Organics Spelt Pretzels
– Gluten-free and soy-free option: Gluten Free Pretzel Crisps Minis
– Or if you’re really industrious, make them: Homemade Mini Pretzels from Fork and Beans
- 2 cups crushed pretzels
- 1 cup rolled oats
- 16 pitted Medjool dates
- 1 cup water
- 1/2 tsp vanilla bean powder (or 1 tsp extract)
- 5-6 fresh figs (sliced)
- Preheat the oven to 300F.
- In a large mixing bowl, mix together the oats and pretzel crumbs.
- Blend the dates, water, and vanilla in a blender until smooth. Remove 1/4 cup of the date paste and set aside.
- Add the rest of the date paste to the dry mixture. Mix with your hands until it is a thick clumpy dough.
- Press the dough into a 9×5″ loaf pan lined with parchment paper.
- Spread the reserved date paste on top.
- Arrange a single layer of sliced figs on top of the date paste.
- Bake for about 30 minutes at 300F.
- Remove from the oven. Cool. Cut into squares. Devour!