I’m always looking for ways that I can indulge my love for chocolate without adding a lot of sugar to my diet, and these bars are one of my answers. They are very quick to make in the food processor and great to bring along on the trail or just around town. I order Green & Black cocoa through Amazon, I think Green & Black has the best flavor of the fair trade cocoas I’ve tried.
The chocolate chips are optional but good, I threw them into half the batch that I used for my photo. Made them this morning and we are in fact taking these bars along on a hike to 22 Mile Lake. Maybe I will update with some photos later.
- 8 oz. almonds or 2 cups almond flour
- ⅓ cup (1 oz.) cocoa
- pinch salt
- 2.5 oz (about ½ cup) dried cherries
- 5 oz (about 1 cup) pitted soft dates
- ¼ tsp. vanilla
- 1 Tbsp. coconut oil
- 1 Tbsp. water (if your dates are on the dry side)
- optional handful dark chocolate chips (I used Enjoy Life brand)
- Add all ingredients up to and including the coconut oil to food processor. Blend. Assess texture. If the mixture is still dry and crumbly, add 1 Tbsp water. Mixture should hold together into a ball very easily when you squeeze it together. When I have made this recipe with older, dried-out dates and almond flour that's been in the freezer I've needed the liquid. For very dry dates I have used 2 Tbsp. of water. If you are using chocolate chips, add them at the end and process very briefly. You could use a mixing wheel to ensure that the chips stay whole, but I find it's not necessary if you just pulse the mixture once.
- Line a small square baking pan with parchment paper, press mixture into pan. Cut into bars or squares.