10 Minute No-Bake Chocolate Covered Medjool Date Bars

i love food;  i love healthy food.  i love dessert and i most certainly love dessert even more when there are less reasons to feel guilty and less reasons to exercise self-control.  the problem with these chocolate covered medjool date bars are that they are both fairly healthy but so frigging delicious that it has been impossible for me to stop eating them.  

we made two batches over the weekend, one to bring for saturday's night dinner at my inlaws for my sister-in-law's birthday (i ate 6-7 pieces that night) and second batch because those went home with my sister-in-law and I NEEDED MORE.  i ate another 6 pieces tuesday and probably at least 4 the previous night.  they make me feel like crying they are so delicious and the fact that they are a NO BAKE recipe with 5 simple ingredients, (PLUS gluten-free, dairy-free, vegan and soy-free, egg-free, refined-sugar free for those with allergies or intolerances) makes me feel like I AM ALLOWED to eat as damn well many as i please.  

the recipe yields 8-12 but honestly, when you cut them into 1.5" x 1.5" squares, these teeny tiny squares of heaven are meant to sustain one person for an entire day.
this amazing recipe is from a friend of a friend, Sondi Bruner.  Sondi is a freelance writer and a holistic nutritionist who lives a gluten-free, dairy-free and sugar-free diet full of fresh whole foods.  before you roll your eyes, please note that this was not always her lifestyle.  Sondi suffered from Crohn's disease (inflammatory bowel disorder) which greatly affected her life.  it was only until she changed her diet that she was able to live an energetic and happy life, free of medication!

Chocolate Covered Medjool Date Bars

Prep Time: 10 Minutes
Total Time: 10 Minutes

gluten-free, dairy-free, vegan, soy-free, egg-free, refined sugar-free, raw
Recipe type: Snack or Dessert
Serves: 8 to 12 (yeah right, serves 1 mom for 12 hours)
  • ¾ cup raw cashews
  • 1 cup Medjool dates (about 10-12 dates), pitted
  • 1 ¼ cup shredded coconut
  • ½ tsp vanilla powder, or 1 tsp vanilla extract
  • 50 g bittersweet dark chocolate, chopped (optional)
  1. In a food processor, blend the cashews until they become a rough meal. Toss in the dates, shredded coconut and vanilla and let them whirl for a minute or two. The dough is ready when you can easily pinch it together with your fingers.
  2. Line a loaf pan with parchment paper (I have an 4.5 x 8.5-inch pan, but you could use anything close to that size).
  3. Pour the mixture from the food processor into the pan and pack it down tightly. It helps if you wet your fingers a bit and press it in.
  4. In a small pot, bring a few inches of water to a boil. Put the chocolate in a heat-proof bowl and place it over the simmering water until the chocolate has melted.
  5. Drizzle the chocolate over the bars, or coat them entirely. Chill in the fridge for at least an hour, then slice into bars.
  6. Store in the fridge.

this was written a few days ago.
i ate two more after writing and saving this.
kevin made a third batch that same night and added dried cherries!!!!

would it be horrible to have made 4 of these in the span of 1 week?


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