Chocolate and Coconut Fruit and Nut Bar

2020-04-26
  • Servings: 8
  • Prep Time: 20m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Related Recipes:
  • Oatmeal cookies

  • Banana Pancakes

  • Quick and Easy Apple Crisp

  • Vegan “Buttermilk” Biscuits and Sausage Gravy

  • Corn Tortilla “Crepes” Filled with Strawberries

Nutritional Info

This information is per serving.

  • Calories

    200
  • Fat

    25

Ingredients

  • 1 lb. Medjool or Deglet Noor dates, pitted (about 3 cups)
  • 1/2 cup raw, unsalted almonds
  • 1 cup unsweetened shredded coconut
  • 1/2 cup unsweetened cocoa powder
  • 1/4 tsp salt, optional

Method

Step 1

Place two strips of parchment paper inside an 8-inch by 8-inch baking dish. The strips should overlap, forming a plus sign +.

Step 2

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. Pit all of your dates and put them in the food processor. Process until they form a thick, sticky ball.

Step 3

Put the date ball in the bowl with the nuts and add the rest of the ingredients.

Step 4

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.

Step 5

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. Wrap individually with plastic wrap and refrigerate until ready to eat.

 

Bon Appetit!

Leave a Reply

Your email address will not be published. Required fields are marked *