Chocolate Chip Cookie Dough Fruit and Nut Bar
- 1 lb. package Medjool dates, pitted (about 3 cups)
- 1 cup raw, unsalted nuts (I used a combination of peanuts and cashews)
- 1/4 cup vegan chocolate chips, finely chopped or mini vegan chocolate chips
- 1/2 tsp. vanilla extract, optional
- 1/4 tsp. cinnamon, optional
- 1/4 tsp. salt
Place two strips of parchment paper inside an 8-inch by 8-inch baking dish. The strips should overlap, forming a plus sign +.
Add the nuts to a food processor and process until they’re finely chopped. Put the nuts in a medium-sized bowl and set aside.
I’ve never purchased, or eaten, a Medjool date before.
This is what they look like when you cut into them and remove the pit:
Pit all of your dates and put them in the food processor.
Process until they form a thick, sticky ball that looks like this:
Put the date ball in the bowl with the nuts and add the rest of the ingredients. Use your hands to mix all of the ingredients together.
Place the date “dough” on top of the parchment paper and press down with your fingers, spreading the dough out along the bottom of the baking dish.
Cover with plastic wrap and refrigerate for an hour.
After an hour, remove the dough by lifting up on the parchment paper. Place it on a cutting board.
Cut the dough into 8 equal-sized bars. They’ll be about the same size as a store-bought Larabar.
Close-up of the fruity, nutty, chocolatey goodness:
Wrap individually with plastic wrap and refrigerate until ready to eat.