These treats that have various names like: Fruit & Nut Squares, Chocolate Nut Date Squares, Coconut Chocolate Nut Bars, etc., are one of my favourites.
They taste sweet, yet have a savoury side to them as well; and make a nice treat after the chores are done, or anytime you want to have them!
Actually, they are pretty darned healthy for you...that did not come from my fingers.
They taste sweet, yet have a savoury side to them as well; and make a nice treat after the chores are done, or anytime you want to have them!
Actually, they are pretty darned healthy for you...that did not come from my fingers.
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2 oz bittersweet chocolate
1 1/2 Tbsp coconut oil
1 1/2 tsp pure vanilla
1/2 cup raw almonds
1/2 cup unsweetened shredded coconut
1/4 cup semisweet chocolate chips
1/4 tsp salt
1 1/2 cups pitted dates (approx 28)
Line a 9 x 9 cake pan with plastic wrap.
Melt chocolate and coconut oil over low heat. Stir often so it won’t burn or stick to the bottom. A double boiler would alleviate this. Once chocolate and oil are melted, remove from heat and stir in vanilla.
In a food processor, process almonds until they are roughly chopped. You don’t want any large pieces. Add coconut, chocolate chips, and salt. Stir to combine.
Process the dates on high speed until they are like a paste. Add chocolate an oil mixture to the dates. Use the processors pulse option to combine.
Add date mixture to almond and coconut mixture kneading with your hands to incorporate everything together.
Press mixture into cake pan. Refrigerate for at least one hour.
Cut into squares and keep in an airtight container to enjoy when you want.
NOTE: When I made these, I had some salted caramel chips that I used to replace the chocolate chips. In hindsight, I would have preferred to have chopped them up versus leaving them whole. Simply for texture, not taste.
1 1/2 Tbsp coconut oil
1 1/2 tsp pure vanilla
1/2 cup raw almonds
1/2 cup unsweetened shredded coconut
1/4 cup semisweet chocolate chips
1/4 tsp salt
1 1/2 cups pitted dates (approx 28)
Line a 9 x 9 cake pan with plastic wrap.
Melt chocolate and coconut oil over low heat. Stir often so it won’t burn or stick to the bottom. A double boiler would alleviate this. Once chocolate and oil are melted, remove from heat and stir in vanilla.
In a food processor, process almonds until they are roughly chopped. You don’t want any large pieces. Add coconut, chocolate chips, and salt. Stir to combine.
Process the dates on high speed until they are like a paste. Add chocolate an oil mixture to the dates. Use the processors pulse option to combine.
Add date mixture to almond and coconut mixture kneading with your hands to incorporate everything together.
Press mixture into cake pan. Refrigerate for at least one hour.
Cut into squares and keep in an airtight container to enjoy when you want.
NOTE: When I made these, I had some salted caramel chips that I used to replace the chocolate chips. In hindsight, I would have preferred to have chopped them up versus leaving them whole. Simply for texture, not taste.
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