Much like the toasted coconut bars from last month, these bars definitely do NOT taste like the same-old same-old granola-y energy bars that we all know too well.
These had me at hello – fudgy, chewy and adapting to a range of mix-ins.
But this one took a little tweaking. The first batch was good – flavor was there, super easy to make – but it wasn’t perfect. The bars were dry-ish and very crumbly.
And, well, I like to give you perfect.
My pal Sara happened to be here while I was working on batch #2, and between the two of us we made some minor changes that made all the difference.
I used a combination of chopped pistachios and dried cherries (which I’m obsessed with ever since I used them in that matzoh toffee), but feel free to use whatever you like – toasted sliced almonds, chocolate chips, any chopped fruit, etc. (about 1/4 – 3/8 cup total).
Let me know what you think, and thank you Sara!
adapted from The Pancake Princess
1 cup dates, chopped
1/2 cup water
1/4 teaspoon baking powder
1 1/2 cups oats
2 tablespoons unsweetened cocoa powder
1/4 cup nut butter (I used almond butter)
1/4 – 1/2 cup mix-ins (I used 1/4 cup each chopped pistachios and dried cherries)
Spray an 8 x 8-inch baking pan with non-stick cooking spray; line in one direction with a parchment “sling”.
Place the dates and water in a small saucepan over high heat, uncovered. When the water boils add the baking powder and reduce heat to medium. Cook till dates are completely broken down and paste-like, stirring occasionally (about 10 minutes). Let cool till warm.
In a large bowl combine the oats, cocoa powder and mix-ins. Stir in the date paste and nut butter till mixture is very well combined. Using slightly dampened hands, press into your prepared baking pan. Freeze for 2 hours, or overnight. Using your parchment sling to assist, remove the bar to a cutting board and cut into bars.
Store bars in an airtight container in the fridge.
This delicious recipe brought to you by Sheri Silver
Want more balls, bites and bars?