Sunday, 12 February 2012

Chocolate Bars


300 g dates
1 cup raw or toasted almonds
1 cup oats
1/2 cup dark chocolate chips 
1/2 cup flax seed meal
1/2 cup cocoa powder 
2-3 tablespoons honey
2 tablespoons organic peanut butter (you can use any brand you like but make sure it has no hydrogenated oils)

Line a 8.5 by 8.5 inch square pan with a piece of parchment paper so that the paper hangs over the long edges (you can use any other size square pan you may have). Set aside.

In a food processor, with the metal blade, add almonds and pulse until coarse bread crumbs have formed. Add dark chocolate chips and flax seed meal and pulse until finely chopped. Place this mixture in a bowl and set aside.

Place prunes, honey, peanut butter and cocoa powder into the food processor and pulse until mixture is finely chopped and it comes together nicely. Add previous almond mixture into the food processor and pulse for a few seconds until everything come together.

Press the mixture evenly over the pan and fold excess parchment over the bars. Place a plate to cover the bars, like in the picture, and refrigerate for at least 2 hours.

Transfer the mixture to a cutting board and cut as desired. I keep my bars wrapped in wax paper in the fridge. Unrefrigerated bars are good for about a day or two.

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