Raw Cocoa Coconut Date Bars
by Robin Aylor
- 2 cups unsalted cashews
- 2 cups unsalted, hulled almonds
Process nuts in food processor to make a nut “flour” the consistency will be somewhat coarser than coarse sand, without the grittiness of sand. slowly blend in the
- 16 oz. (2 cups) Medjool dates (Note: don't skimp and get the Noor dates instead of the Medjool. They are not as juicy and you won't get the right texture.)
until mixed, otherwise the dates will gum up and form a big impenetrable ball.
- Add in a pinch of Sea Salt
- 3/4 cup unsweetened cocoa
- 1 pkg. dried tart cherries (optional)
- 1 cup shredded, dried coconut
- 1/2 cup slivered almonds
- sunflower seeds (optional)
- chia seeds (optional)
- pumpkin seeds (optional)
Combine all ingredients and mix.
To this add:
- 3 Tbsp. liquified Coconut oil
- Slowly add water until consistency becomes like stiff cookie dough.
This can now be shaped into balls and rolled in shredded coconut or chia seeds or I just use wax paper to create a squarish shape, cover the top with wax paper, and then roll it out to about 3/4 inch high, refrigerate at least an hour to allow the coconut oil to firm and reset and then cut into cubes about 3/4" all around.
This is the recipe, loosely, for the Cocoa Date Bars...I always edit the recipe as I go along depending on what is available in the house. My favorite is to add dried cherries. Love, love, love the combination of chocolate, tart cherries and a crunch of sea salt! I have sometimes uses dried cranberries or no fruit at all.
After I get the dates mixed in with the nut "flour" I have found that it works best to use a potato mixer or biscuit cutter to cut in the other dried ingredients, nuts, etc...You can be as creative as you want! I usually throw in some slivered almonds, chia seeds, sunflower seeds, pumpkin seeds or whatever I have available. You can adapt the recipe to your family's taste preferences.
After making them a couple of times, you will decide what texture and flavors you and your family and friends prefer.