• 1 1/4 cup (3 1/2 dl) gluten free oats
• 3/4 cup (1 3/4 dl) roasted Spanish peanuts (or any nuts you like)
• 10 Medjool dates (pitted)
• 5 T cashew butter (you can also use peanut or almond butter)
• 4 T agave
• 1/4 t salt

Put the pitted dates in a food processor and pulse until a ball forms. I like to toast the oats and nuts in the oven about 12 minutes in 300 F (150 C), but the energy bites tastes good raw too. Put the oats, dates, nuts, and salt in a mixing bowl. Heat the cashew butter and agave in a sauce pan . Pour it in the mixing bowl with the oatmix and mix it with your hands till it all stick together and the date ball is broken up. Put the mix on plastic wrap in an 8″x8″ (20×20 cm) baking dish, and press it down with your hands or a hard flat object. Cover the baking dish with plastic wrap or aluminum foil and place in the refrigerator for a couple of hours. Transfer the plastic wrap with the to-be-bites to a cutting board and cut into 25 1″x1″ pieces.