Instructions

• Line an 8×8-inch square pan with parchment paper or lightly grease it; set aside. Measure out the 5 tablespoons melted creamy almond butter and set aside (you will use 1 tablespoon in the mixture and 4 tablespoons for the topping).
• Add 1 cup almonds and 1 teaspoon cinnamon to a food processor. Pulse and process until the almonds are broken down into a crumbly, mealy texture (small bits but not completely paste).
• Add 1 1/3 cups loosely packed dates and 1 cup firmly packed dried apples to the food processor. Process until the mixture is well combined and begins to clump together.
• With the food processor running, drizzle in 1 1/2 tablespoons water and 1 tablespoon of the reserved melted almond butter. Continue processing until the mixture comes together and holds when pressed between your fingers.
• Transfer the mixture to the prepared 8×8-inch pan. Press it firmly and evenly into the bottom of the pan using the back of a spoon or your hands to create a compact layer.
• Spread the remaining 4 tablespoons melted almond butter evenly over the top of the pressed mixture.
• Chill the pan in the refrigerator for about 1 hour, or until the almond butter topping is tacky and the bars are firm enough to cut.
• Sprinkle the top with additional cinnamon and flaky sea salt to taste, cut into bars, and serve.