Dark Chocolate Walnut Date Bars (Printable Version)
No-bake bars combining dark chocolate, walnuts, dates, and sea salt for a sweet and crunchy treat.
# What You'll Need:
→ Base & Crunch
01 - 1 cup raw walnuts, roughly chopped
02 - 1 cup rolled oats (gluten-free if needed)
03 - 1 cup Medjool dates, pitted and chopped
04 - 2 tbsp natural almond butter
05 - 2 tbsp pure maple syrup
06 - 1/4 tsp fine sea salt
→ Chocolate Layer
07 - 7 oz dark chocolate (70% cocoa or higher), chopped
08 - 1 tbsp coconut oil
→ Topping
09 - 1/4 cup walnuts, chopped
10 - Flaky sea salt, for sprinkling
# How To Make:
01 - Line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
02 - Pulse walnuts and oats in a food processor until finely chopped but not powdery. Add dates, almond butter, maple syrup, and sea salt. Process until mixture clumps and holds together when pressed.
03 - Press mixture firmly and evenly into prepared pan. Use back of spoon or hands for an even layer.
04 - Melt dark chocolate and coconut oil together in heatproof bowl over simmering water (double boiler) or microwave in 30-second increments until smooth.
05 - Pour melted chocolate over base and spread evenly with spatula. Sprinkle chopped walnuts and flaky sea salt over chocolate.
06 - Refrigerate for at least 1 hour or until chocolate is completely set.
07 - Lift bars out using parchment overhang. Cut into 16 squares with sharp knife. Store in airtight container in refrigerator for up to 1 week.
# Expert Advice:
01 -
- They taste like something from a fancy chocolate shop but take twenty minutes of actual effort
- The texture contrast chewy dates, crunchy walnuts, and snap of dark chocolate is completely addictive
02 -
- Dont skip the parchment paper overhang trying to pry these out without it will end in tears and broken bars
- Room temperature ingredients work better for the base cold almond butter can seize up in the food processor
03 -
- If your chocolate seizes and turns grainy, whisk in a teaspoon of coconut oil saved my batch more than once
- Invest in a good quality parchment paper the cheap stuff sticks and tears when you try to lift the bars out