You can use maple syrup instead of agave nectar in this recipe, although maple syrup isn't considered raw.
1/2 cup each raw whole almonds, pumpkin seeds, sunflower seeds and walnut pieces (or some combination totaling 2 cups)
3/4 cup dried dates, coarsely chopped
1/3 cup agave nectar, preferably dark variety
1/4 tsp pure vanilla essence
Generous pinch sea salt
2 tsp unsweetened cocoa powder (optional)
Berries and chopped apples to serve
Splash of nut (or regular) milk to serve
Step 1: Coarsely chop almonds. Soak nuts and seeds in cool water overnight.
Step 2: Drain and rinse nuts and seeds.
Step 3: Place 1 cup of nut mixture, plus dates, agave nectar, vanilla and salt in blender or small food processor. Process to coarse paste. Add rest of nut mixture and pulse until nut pieces are size of rolled oats, or desired texture. If food processor is too small to fit all the nuts and seeds, scrape date mixture into bowl and pulse nut mixture separately. Mix together in bowl. For a "chocolate" version, stir in cocoa powder. Keep chilled. Serve with berries, chopped apples, plus a splash of milk.