Dad's "Lara" Bars

We eat pretty darn well at the Speich house.  For this I am oh-so-grateful.  My parents really aren't into "crap" (: (processed foods) and I'm learning so much from them.  But this summer, my dad' s signature creation is kind of an imitation "Lara" bar, if you've heard of them.  We seem to always keep refilling our stock, almost on a weekly basis because they're just so de-lish and we can't seem to get enough of them around here!  I was wary of them at first because the dates imitated raisins a little too much and I despise raisins, but now even I can't get enough of em! (: They're really good for you, too.  So if you're looking to eat healthier, are bored this summer, or what have you, you definitely gotta try these bad boys!

Here's what you'll need:
Lindt's 3.5 oz. 90% cocoa dark chocolate bar
unsalted raw almonds - 2 cups
coconut flakes, unsweetened - 1/4  c.
flaxseed, ground - 1 tbs
fresh dates - 16  oz.
unsalted almond butter - 2 tbs

* it is recommended to add your choice of additional flavor
to the dates mixture; goji berries, dried blueberry, or dried
cherries.* mmm!

First, you'll need to remove the cores from the dates.  This is easily done with a spoon.  Set the dates aside.

Then in a food processor, chop chocolate, almonds, coconut flakes, and flaxseed, until evenly ground, but not too fine.  Once chopped, divide the mixture into two separate bowls

^^^Put half of the chocolate-almond-coconut-flaxseed mix back into the food processor, now adding 1 tbs  peanut butter and 1/2 of the dates (8  oz.).  Chop until evenly blended, but not too fine. Put mixture on a wax paper  lined cookie sheet. Set aside.

Take the other half of the chocolate-almond-coconut-flaxseed mix and put it in the food processor.  Add the other tbs of peanut butter and half of the remaining dates (8 oz.).  Chop until evenly blended, but not too fine.  Add this  mixture to the other half on the lined cookie sheet. 
(Doing this one half at a time prevents the mixture from clumping and thus not blending evenly.)

Press the mixture out evenly.  Apply another sheet of wax paper over the top. Use  a rolling pin to flatten the mixture to about 1/8 height. (We use an 8x12 cookie  sheet with edges.  This allows you to flatten the mixture against the side walls evenly.)

Place flattened mixture in freezer for an hour or so to allow it to firm up.

With wax paper still over the top, cut into bar size pieces.

Store bars in tupperware in layers with wax paper separating each layer so the bars don't stick to each other. Store in  freezer to keep bars firm.

Makes about 20 bars.

haha, oh, Dad!