All you really need is two ingredients to make a simple spin on a traditional granola. It can easily be adapted by the nuts and seeds used, is chewy and sticky yet crumbly and crisp.The best part is how this base can be used in a variety of ways - as rawnola for nice cream, raw crust for cheesecakes and pies, raw cookie dough, energy balls/bites.
Process choice of nuts and/or seeds with desired spices or flavorings and 1-2 dates at a time until you reach desired texture. I typically start with 2-3 dates, let the food processor run for about 30 seconds, then add 1 or 2 more if the mixture does not start sticking together.
Test by pressing the rawnola between your fingers. If it's too sticky for your liking, process in additional nuts/seeds. If it's not sticking together, process in 1-2 more dates.
Taste. Assess flavor and level of spice if using or sweetness. Adjust by processing in more if needed.
There are many ways you can make this rawnola. Process the nuts/seeds before adding any dates if you want a smoother texture like a cookie dough or nut butter. However you make it, you're looking for about a 2:1 ratio of total nuts/seeds to dates depending on the final consistency you desire. Less nuts/seeds for a chewy and gooey rawnola. More nuts/seeds for a more crumbly rawnola.
If not using right away, keep in the freezer or dehydrate at 115°F and store in a mason jar in the pantry.