Chocolate Date Bars (Print Version)
# Ingredients:
→ Base Items
01 -
12 big (210 g) Medjool dates without pits
02 -
1 ½ cups (195 g) raw nuts mix (unsalted, almonds, cashews, walnuts)
03 -
¾ cup (60 g) shredded coconut, no sugar added
→ Chocolate Layer
04 -
1 ½ cups (240 g or 8.5 oz) vegan chocolate chips or small chocolate chunks
→ Extras for Garnish
05 -
Drizzle with extra melted chocolate (if you'd like)
06 -
Sprinkle with hemp seeds, sea salt, or cacao nibs to finish
# Instructions:
01 -
Grab an 8 x 8 inch (20cm) tin and lay down a sheet of baking parchment.
02 -
Take out the pits from the dates if they aren't already pitted. If they're a little tough, soak them in warm water for 10 minutes to soften.
03 -
Toss the nuts, shredded coconut, and pitted dates together in a food processor. Blend until it's sticky and mostly smooth, with small nut bits left.
04 -
Spread the sticky date blend in the prepared tin. Press it firmly until it's flat and level.
05 -
Melt the chocolate in the microwave in 30-second bursts, giving it a stir between rounds, or use a heatproof bowl over a simmering saucepan of water.
06 -
Pour the melted chocolate over the base and even it out using a spatula.
07 -
Stick the tin into the fridge for 30 minutes or pop it in the freezer for 10 until the chocolate sets.
08 -
Take the chilled mixture out of the tin, put it on a cutting board, and use a sharp knife to slice into pieces the size you like.
09 -
Want to make it fancy? Use a piping bag to zigzag melted chocolate on top. Sprinkle some salt, cacao nibs, or hemp seeds if you'd like more flair.
# Notes:
01 -
These Chocolate Date Bars are no-bake, vegan, and gluten-free. You only need 4 main ingredients!
02 -
To skip the nuts, swap them for pumpkin and sunflower seeds.
03 -
Use sugarless chocolate like Pascha, Hu, or Lakanto if you want to avoid refined sugar.
04 -
Store in a sealed container in your fridge for a week, or freeze them if you need longer storage time.