Description
These healthy walnut date bars are no bake, paleo and vegan friendly. They have a soft shortbread crust, crumbly walnut and date filling and a fudgy chocolate topping.
Ingredients
Scale
Crust
- 1/2 cup coconut flour (60g)
- 1/2 cup walnut halves (55g)
- 1/8 tsp salt
- 3 Tbsp coconut oil, room temp
- 1 Tbsp raw honey (maple syrup for vegan)
- 1 tsp vanilla extract
Filling
- 125g Medjool dates, pitted (8-10 dates)*
- 1 cup walnut halves (110g)
- 1/2 cup unsweetened shredded coconut (50g)
- pinch of salt
Topping
- 2 oz dark chocolate
- 1/3 cup drippy almond butter
Instructions
- Line an 8x8 inch baking dish with parchment paper (or foil) and set aside.
- For the crust: place all crust ingredients in a food processor. Blend, stopping to scrape the sides as necessary, until the dough starts to clump.
- Remove the crust mixture from your food processor and firmly press it into your lined baking dish.
- For the filling: place all filling ingredients in the food processor and blend until the mixture starts to clump.
- Remove the filling from the food processor, scatter over the crust and firmly press it down using your hands.
- For the topping: place the dark chocolate in a small saucepan. Melt on the stove top, over low heat. Once fully melted, remove the chocolate from the heat and mix in the nut butter.
- Pour the topping over the filling. Use a spatula to spread it out evenly so that it touches all sides of the pan.
- Chill the Bars: set the bars in the fridge for at least 30 minutes to set.
- Cut and Serve: Remove the bars from the baking dish, cut to desired size and eat!
Notes
Best stored in an airtight container in the fridge.
*If your dates are hard and dried out, place them in a small dish and submerge in hot water. Let them sit for 5 minutes to soften, then drain the water.