Quick and easy and great for those who need a gluten-free treat without added sugar (of course, the sweetness of dates should satisfy anyone with a sweet tooth).
3-ingredient Chocolate Covered Nutty Date Bars
12 Medjool Dates (about 1 cup packed, pitted and soaked for 5 minutes & then drained (unless they are super fresh and sticky)
1 1/2 cups mixed nuts (I used whole almonds, pecans and walnuts)
1 cup (about 6 oz.) dark chocolate (I used chips)
- Line a 9×5 loaf pan with parchment paper, allowing for overhang on the end; spray with pan release and set aside.
- Date & Nut Layer: In a food processor add drained/pitted dates and nuts. Pulse until dates and nuts have broken down, and only small pieces of nuts can be seen. Mixture should be slightly sticky. (If not, add a few drops of water until it does become slightly sticky.)
- Transfer mixture to prepared pan, pressing evenly into all corners and press down flat. I used another loaf pan and pressed it into the mixture for a firm, flattened layer.
- Chocolate Layer: Add chocolate to a small saucepan; heat over low heat, stirring frequently until smooth.
- Pour over bars and spread evenly.
- Place bars in freezer for 10 minutes to allow chocolate layer to set, or refrigerate for a about 30 minutes. Or, my preference is just to let them set up at room temperature.
- Remove bars by grabbing the overhanging parchment. Cut into bars.
Recipe without photos . . . 3-ingredient Chocolate Covered Nutty Date Bars
12 Medjool Dates (about 1 cup packed, pitted and soaked for 5 minutes & then drained (unless they are super fresh and sticky)
1 1/2 cups mixed nuts (I used whole almonds, pecans and walnuts)
1 cup (about 6 oz.) dark chocolate (I used chips)
- Line a 9×5 loaf pan with parchment paper, allowing for overhang on the end; spray with pan release and set aside.
- Date & Nut Layer: In a food processor add drained/pitted dates and nuts. Pulse until dates and nuts have broken down, and only small pieces of nuts can be seen. Mixture should be slightly sticky. (If not, add a few drops of water until it does become slightly sticky.)
- Transfer mixture to prepared pan, pressing evenly into all corners and press down flat. I used another loaf pan and pressed it into the mixture for a firm, flattened layer.
- Chocolate Layer: Add chocolate to a small saucepan; heat over low heat, stirring frequently until smooth.
- Pour over bars and spread evenly.
- Place bars in freezer for 10 minutes to allow chocolate layer to set, or refrigerate for a about 30 minutes. Or, my preference is just to let them set up at room temperature.
- Remove bars by grabbing the overhanging parchment. Cut into bars.
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