You’re going to love this recipe: it’s easy, it’s healthy, it’s yummy and very satisfying.
You will not get a sugar rush after this one.
Additionally, added protein powder (which is optional) will keep you satisfied for longer and makes this recipe a perfect pre and post workout, all natural energy snack bar or a bite size dessert.
All you will need is a food processor and a few simple ingredients: pitted dates, nuts, nut butter, cacao powder and optionally protein powder.
I use raw, unsalted nuts only but if you like a bit of saltiness in your bars you can add 1 cup of salted nuts into the variety. What I really like about this recipe is that you can use whatever nuts you like – I chose peanuts, almonds and walnuts but if you don’t like either one of them, you can easily substitute.
I simply add all my nuts, cacao and nut butter to the food processor and pulse until I get a pretty consistent mix, then I add my dates (previously processed) in small batches and voila! I scoop it out between two sheets of parchment, make a big tight square out of it and then using a rolling pin, roll it out till desired depth.
A little trick for adding the toppings: sprinkle the mixture with whatever you want, cover with parchment paper and roll over it so the sprinkles sink into the dough and won’t fall of so easily.
Pop into the freezer for 15 mins or so and they are ready to cut. I like them in bite size portions as I snack on them here and there. Also I liked the coconut flake covered bars better than the almond crusted ones.
I got to warn you, that making this recipe for the first time could be quite messy, but once you get a hang of it, it really takes 15 mins.
No bake 5 ingridient chocolate and nut bars
Total Time: 30 min
Nutrition per serving (about 59g): 266 calories, 18 g fat, 24 g carbs, 8 g protein - protein powder not included
1 ½ cup organic dates, pitted
3 cups raw nuts (I used 1 ½ cup almonds, 1 cup walnuts, ½ cup peanuts)
½ natural (salt and sugar free) nut butter (I used almond butter)
1/3 cup raw organic cacao powder
1 Tbs coconut flakes/sliced almonds
1/3 cup protein powder (optional)
Pulse dates in the food processor until small bits remain. Remove from processor and set aside. Add all the nuts, cacao and nut butter in the processor and pulse until well combined. While the processor is running, drop small bits of the dates in until a dough is formed. If the dough remains to dry (crumbly) add a couple more whole dates until a pretty consistent dough is achieved.
Move the dough onto a large piece of parchment paper and form a thick square using the corners of the paper. Place another piece of parchment paper on top and using a roller pin, roll the dough until a desired depth is achieved.
Place on top of a cookie sheet and pop it in the freezer for at least 15 minutes before cutting. Cut into small bites or bar size portions as needed. Store in an airtight container to keep fresh. I keep half of mine in the freezer and the other half in the fridge – they stay fresh for weeks.
Vegan, gluten free, refined sugar free