1 cup dates such as medjool or honey dates
1/2 cup dried cherries
1/8 cup carob or cocoa powder
1/8 tsp cinnamon
a tiny pinch of cayenne pepper to taste
3/4 whole salted almonds
Toast the almonds, if desired in a dry non-stick frying pan over medium heat, just until they start to become fragant. Be careful that you do not burn them. Set aside. Pulse the dates in a food processor with 1/4 cup of the dried cherries, carob powder and spices until the mixture is ground to a thick paste. Add almonds to the dates and pulse to chop the nuts.Remove the container from the food processor and take out the blade. Stir in the remainder of the dried cherries. Line a square baking pan with plastic wrap and press the mixture firmly into the pan. Refrigerate for an hour and the turn out onto a cutting board. Remove the wrap and cut into 8 to 10 bars. Wrap each bar in plastic wrap and reshape by pressing each side on a flat surface if desired.
Tip: wipe your knife with a hot water soaked paper towel between cuts to prevent it form sticking. You can reuse the piece of wrap you lined the pan with to wrap your bars.