3-ingredient Chocolate Covered Nutty Date Bars

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)

1. Line a 9×5 loaf pan with parchment paper, allowing for overhang on the end; spray with pan release and set aside. 
2. 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.)
   
3. 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.
   
4. Chocolate Layer: Add chocolate to a small saucepan; heat over  low heat, stirring frequently until smooth. 
   
5. Pour over bars and spread evenly.
   
6. 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.
7. 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)

1. Line a 9×5 loaf pan with parchment paper, allowing for overhang on the end; spray with pan release and set aside. 
2. 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.) 
3. 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.
4. Chocolate Layer: Add chocolate to a small saucepan; heat over  low heat, stirring frequently until smooth. 
5. Pour over bars and spread evenly.
6. 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.
7. Remove bars by grabbing the overhanging parchment. Cut into bars.