Dates and chocolate bars


  • 300g Moist Medjool Dates, pitted and chopped
  • 200g Raw Cashew Nuts
  • 150g Almond meal
  • 75g dark chocolate
  • A Pinch Of Sea Salt
  • 40g Unsweetened Shredded Coconuts
  • 2 Tbsp Vanilla Extract
  • 2 to 3 Tbsp Cold Water


  1. Line an 8 inch baking pan with  saran wrap, and set aside.
  2. Combine chopped dates, cashews, almonds, cocoa powder, dark chocolate and sea salt in a food processor. blander - dates, cashews, cocoa
  3. Pulse and process all the ingredients together until the texture is coarse.
  4. Add the shredded coconut, a quick pulse, and add the vanilla extract, a little water at a time until it reaches a dry but moist dough consistency.
  5. Scrape the dough mixture into the lined pan, wrap with saran wrap and press evenly with a rubber spatula. cocoa dates freezer
  6. Chill for about an hour before cutting into 2cm by 5cm bars. Store in sealed container for up to a month in the fridge. cocoa bars

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