Date Nut Bars

 

Ingredients

Single Batch

• 11-12 large Medjool dates (380 grams) - pitted and soaked for 5 minutes, drained
• 1½ cups mixed nuts (255 grams)
• ¾ cup shredded coconut (100 grams)
• 1⅔ cups sugar-free dark chocolate chips (300 grams)

Double Batch

• 22-24 large Medjool dates (760 grams) - pitted and soaked for 5 minutes, drained
• 3 cups mixed nuts (510 grams)
• 1½ cups shredded coconut (200 grams)
• 3⅓ cups sugar-free dark chocolate chips (600 grams)

Triple Batch

• 33-36 large Medjool dates (1140 grams) - pitted and soaked for 5 minutes, drained
• 4½ cups mixed nuts (765 grams)
• 2¼ cups shredded coconut (300 grams)
• 5 cups sugar-free dark chocolate chips (900 grams)

Instructions

1. Prepare the Pan:

   • Line a 7x11 inch loaf pan with parchment paper for easy removal, or use a silicone pan for a non-stick surface. Place it on a baking sheet for stability.

2. Prepare the Base:

   • Using a food processor, blend the pitted dates with the nuts and shredded coconut until small pieces of nuts are visible and the mixture is sticky.
   • Transfer the mixture to the prepared pan, using the base of a measuring cup or your hands to press evenly into all corners and flatten the surface.

3. Melt the Chocolate:

   • For a smooth and creamy texture, melt the chocolate in a glass bowl over a pot of water on low heat on the stovetop. Stir frequently to avoid burning and to ensure the chocolate is fully melted. (See notes for alternative methods for melting chocolate)
   • Once melted, pour the chocolate over the bars and spread evenly to create a chocolate layer.

4. Chill the Bars:

   • Place the bars in the fridge for 60 minutes to set the chocolate layer.
   • Use a sharp knife dipped in hot water to slice into 24 bars.

Notes

• Dates: Fresh, soft dates are best for this recipe as they are easier to mix with the other ingredients.
• Soak the Dates: Soaking the dates in warm water for 5 minutes will help to soften them and make them easier to blend into a smooth paste.
• Mixed Nuts: You can use any combination of nuts, such as almonds, walnuts, pecans, cashews, etc. If you have nut allergies, you can substitute with dried fruit or seeds.
• Sugar-Free Dark Chocolate: Sugar-free dark chocolate chips or a bar will both work. If using a bar, dice the chocolate before melting.
• Melting Chocolate: If you don’t have a glass bowl to go over a pot on the stove, chocolate chips can be melted in the pot alone. Just be extra careful to keep watch so it doesn’t burn. Or, melt chocolate in the microwave on medium heat in 30-second bursts, stirring in between until "just" melted.
• Optional Ingredients: Add spices, such as cinnamon or nutmeg, for extra flavor, or sprinkle sea salt for a touch of saltiness.
• Adjust the Sweetness: Control the sweetness of your bars by adjusting the number of dates used. If you prefer sweeter bars, add more dates. If you prefer a less sweet taste, use fewer dates or add more nuts.
• Line the Pan: Line your 7x11 inch baking pan with parchment paper to prevent sticking and make it easier to remove the bars from the pan.
• Chill the Bars: Once the bars are finished, let them cool completely in the pan before cutting them into squares. Chilling them in the refrigerator for 60 minutes will help the bars hold their shape and make them easier to slice.