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- Dish type
- Biscuits and cookies
- Fruit biscuits and cookies
Raw, nutritious and healthy. Great as a snack or a special treat for the lunchbox.
2 people made this
- 160g pecans
- 220g pitted dates, chopped
- 125g almond butter
- 120g coconut flour
- 45g desiccated coconut
- 120g maple syrup or honey
- 250g dark chocolate chips
- 1 1/2 tablespoons coconut oil
MethodPrep:15min ›Ready in:15min
- In a food processor combine the pecans, dates and almond butter and blend together. Add coconut flour, dessicated coconut and syrup and pulse until you have a sticky ball of mixture.
- Line a Swiss roll tin with baking parchment and press the mixture onto the paper using wet hands. Chill in the freezer for 30 to 40 minutes.
- Meanwhile combine chocolate chips with coconut oil in a heatproof bowl set over pan of simmering water and stir till melted. Remove the tin from the freezer and pour the melted chocolate mixture over the pecan mixture, spreading evenly. Chill in the fridge till the chocolate sets. Remove from the fridge then cut into bars and serve.
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Chocolate Date Bars
This recipe gets an unexpected boost of sweetness from Medjool dates and apple juice.
Meal Type: Cookbook Recipes, Desserts, Snacks
This recipe is featured in our cookbook, Cooking with SweetLeaf Stevia ® .
Healthy Brownie Granola Bars
Hello friends! How was your weekend? Awesome, I hope.
John and I did some relaxing, brunching, pizza-ing, and working on a new food photography product. I also bought and returned a pair of overpriced yoga pants out of sheer buyer’s remorse. Does that ever happen to you? Sometimes, we just have to make mistakes like that in life.
It’s been a week since I’ve eaten ALL of these granola bars, but I’m still dreaming about them and peeking in the freezer to make sure I didn’t overlook one last piece. They’re that good.
These brownie granola bars kind of started out as a failure. The idea was to make date-sweetened brownies and I resorted to adapting my go-to Vegan GF Black Bean Brownies. Problems ensued. I ate one and had to throw the rest away. Not good. Not good at all.
Back to the drawing board.
In life do you ever find yourself trying to fit a square peg in a round hole? That’s what I was doing with these brownies. I wanted date-sweetened brownies but the blog universe was telling me something different.
When I’m trying to fit my square recipe into a round hole, I rethink it. The result was a simple, naturally-sweetened, healthy granola bar that was a little on the decadent side – just the way I like it.
These bars DO indeed taste like a raw brownie.
They require just 7 ingredients.
They’re no bake, aside from toasting your oats and nuts (an optional step).
They’re loaded with antioxidants, fiber, protein and healthy fats.
They’re incredibly satisfying.
They’re perfect for breakfast, dessert or a quick snack.
They’re uber chocolaty.
They’re really just kind of perfect.
So what do they taste like? Supreme awesomeness. They’re
& Mega filling
I did have one for breakfast and found it quite filling. But for the most part I ate these as a healthy dessert. I’d go to the freezer, break off 1/3 and snack. Then repeat for the next 30 minutes until it was gone. Self control comes in waves, people, especially with these bars.
You MUST try these bars and let me know what you think! Tag a photo (#minimalistbaker) on Instagram or @minimalistbaker on Twitter so I can see how lovely yours turn out. Happy brownie making!
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How to Make Your Own Old-Fashioned Treats
Making this Date Bar recipe is so quick and easy.
Start by mixing the dry ingredients in one bowl, giving them a good whisk to make sure they’re well incorporated.
In a second bowl, you combine the butter and sugar.
Note that you don’t want the butter to be melted, but you do want to start with softened butter.
You’re going to work the softened butter completely into the sugar – so it’s a bit like wet sand. But, since there’s so very little butter in the recipe, it’s not really like the creaming step you find in many other baking recipes, where you’d use an electric mixer. You can use an electric hand mixer if you want (I’ve tested that, and it works fine), but honestly, the quickest, easiest way to do this is simply to use your hands to work that tiny bit of butter into the sugar.
After you’ve got the butter and sugar thoroughly combined, you mix in the rest of the wet ingredients (plus the dates and walnuts).
Sprinkle the dry ingredients over the wet ingredients, and stir just until they’re combined. The batter will be very thick.
Use a rubber scraper to spread the batter into a 9吉 pan. You’ll need to push it to the edges and corners and smooth it a bit to make sure it’s spread evenly, in a thin layer.
Pop the pan in the oven and bake until it’s a lovely golden color.
The first time you make these Date Nut Bars (until you know exactly how the recipe bakes in your own oven), maybe set the timer a tad earlier than you’d expect, and peek at them often during the last few minutes of baking. You want to be sure you don’t over-bake these, or they’ll dry out (which can be a particular problem with healthier recipes like this one, since it has very little fat).
You’re shooting for them to have a moist and chewy texture inside, with a thin, crispy exterior.
Yummmm … yes … so much yummmmmm!
Now here’s the only hard part. Waiting. (Ohhhhhh but they smell sooooo good … sorry … just wait …)
Once they’re completely cooled, cut them in straight, even lines. I like to cut mine 1″ wide x 3″ long, to yield 39 Date Bars.
They’re delicious just as they are at this point (so go ahead and nibble one while you work!), but the final, festive and scrumptious touch is definitely the powdered sugar.
I was a little hesitant at first, worried about the healthfulness of this sugar step, and thinking that it would add way too much sugar.
But as I tested and re-tested the recipe, I was surprised to find that I actually used only about 1 tablespoon of sugar total (if I tapped each stick after I rolled it in the sugar, to shake loose any extra).
You’ll want to put more than 1 tablespoon of sugar in the bowl where you’ll roll your Date Bars, just to make the rolling easier. But ultimately, not all that much sugar coating ends up on the bars.
Chocolate Date-Glazed Protein Bars Recipe
What’s better than getting in a good workout on a Saturday morning? Finishing that workout up with a HUGE potluck brunch with all kinds of delicious food…from slow roasted meats to scratch-made Belgium waffles to paleo banana bread…to these chocolate date-glazed protein bars!
The CrossFit gym I belong to came up with that amazing idea to pair a workout (including running, rowing, slam balls, and Russian twists) with a massive food filled social gathering feast.
When I first heard about the idea, I had all of these recipes running through my head with what I could make. Do I go with something super healthy like a plate of cut fresh fruit? Do I make a bread? Mini muffins? Smoothies? My superfood granola bars? Or raw chocolate brownie bites? Lots of ideas. Ultimately I decided to go with something new, fresh, from scratch. It will be post-workout so protein is always great to have at that time.
These bars have lots of protein and use all natural, whole-food based sweeteners (dates and a banana). If you cut them into 1″ x 1″ squares, you’ll get a lot of them. I store mine in the freezer so they’re pretty firm to eat…so good!
Our Most Decadent Bar Cookie Recipes To Make Whenever You Need a Sweet Treat
Bar cookies are a special category of dessert. Like if a cookie and sheet cake came together in perfect harmony, these hand-held treats are made to grab and go&mdashor bake and take. Come the holiday season in the South, bar cookies filled with butterscotch, chocolate, and caramel are delivered in batches upon batches of food gift tins and in summertime, jammy fruit bar cookies fill every family cookout table when a layer cake just won&rsquot do.
So if you&rsquore as crazy about bar cookies as we are, look to these ultra-decadent bar cookies to see you through every month of the year, whether starting with buttery pineapple-studded bars, old-fashioned Hello Dolly bars, or super chocolatey peanut butter bars. These are 22 of our most beloved bar cookie recipes ever.
- ¾ cup chopped Medjool dates
- 1 cup smooth natural peanut butter
- ½ cup rolled oats (see Tip)
- ¼ teaspoon salt
- ½ cup chopped unsalted dry-roasted peanuts
- ¾ cup bittersweet chocolate chips
Soak dates in hot water to cover in a medium bowl for 10 minutes. Drain, reserving the soaking water.
Meanwhile, line an 8-inch square baking pan with parchment paper, leaving extra hanging over 2 sides. Lightly coat the parchment with cooking spray.
Combine the soaked dates, peanut butter, oats and salt in a food processor process until very finely chopped and starting to clump together. If the mixture seems dry, add a little of the reserved soaking water, 1 tablespoon at a time. Transfer to the medium bowl and stir in peanuts. Spread the mixture evenly and firmly into the prepared pan.
Place chocolate chips in a microwave-safe bowl and microwave on Medium (50%) until melted, 2 to 3 minutes. Spread the chocolate evenly over the oat mixture. Refrigerate until cold, about 1 hour. Remove from the pan by lifting the overhanging parchment. Cut into 16 squares.
Tip: People with celiac disease or gluten sensitivity should use oats that are labeled &ldquogluten-free,&rdquo as oats are often cross-contaminated with wheat and barley.
Is Dark Chocolate Keto?
Strictly speaking, almost all commercial chocolate is not low carb or keto friendly. Sugar is almost always the main ingredient. Some people following a low carb or keto lifestyle choose to occasionally eat very dark chocolate (think 70% or more cacao!) in small amounts, because it has lower sugar content than others.
You can also buy sugar-free chocolate. Unfortunately, often times this is sweetened with maltitol, which actually has a significant glycemic impact and is not really suitable for low carb or ketogenic lifestyles.
A few sugar-free chocolate varieties use stevia, which is better, but not everyone likes the taste. Besides, the price can add up.
So, I’ve been on a mission to make a keto chocolate bar recipe for a while now. This one has gone through about half a dozen trials, and it’s finally ready for you!
Healthy Date Bars Recipe
1. Prepare 8-inch (20cm) square pan. Line with parchment paper.
2. Place walnuts in the food processor and process for 20-30 seconds, until crumbly.
3. Add pitted dates, cocoa powder, coconut oil, peanut butter, desiccated coconut, vanilla extract and salt. Process until combined and sticky.
4. Turn the mixture out into the prepared pan. Sprinkle some sesame seeds. Use your hands or a spoon to firmly press the mixture into the bottom of the dish. Cover and refrigerate for 30 minutes.
5. Remove from the pan and cut into squares or bas.
Share it with us on Instagram and tag @thecookingfoodie so we can see your cooking adventures!
Hello! I just made the healthy date bars. Easy recipe. The only thing is an 8x8 was almost to big. I ended up using a 6x9.5 which was perfect. Just wanted to pass that along fire whatever. They’re chilling in the fridge now and I can’t wait to try them out! Thanks!
Hey. I am curious how long these stay fresh and how you store them? Thanks!
You can store these bars up to 2 weeks in the fridge.
Wow! These are sooo yummy. Taste like cake but healthy. Great recipe.
These are fantastic. I make a couple of batches each week as my family loves them and they don’t last very long. So easy to make too. Thank you
Looks a delicious recipe, I look forward to trying them out. I have two questions: 1) what other nuts can be used in place of walnuts? and 2) Do the bars soften quite a bit once out of the fridge? I'd like to use them on long hikes, so am hoping they can not become soft & gooey? Looking forward to hearing from you, thanks!