Delicious bars with an addictive salty-sweet flavor!
1/4 cup Salted Almonds (if using plain almonds add 1/8 tsp. salt)
3/4 cup Pecan Halves
3/4 cup Gluten-Free Oatmeal
4 pitted Medjool Dates
1/3 cup melted Coconut Oil
1/2 cup Lily’s Dark Chocolate Chips
1 Tablespoon Coconut Oil
Sea Salt Flakes for Finishing
Soak the dates in warm water for 5 minutes to soften, then slice in half and remove the pit. Place the pitted dates and the rest of the ingredients for the bars in the bowl of a food processor. Pulse until the mixture is similar to “cookie” dough texture. Wipe sides of processor down with spatula and pulse again. Press dough flat and even in pan or shape on a sheet of parchment paper. Put in freezer to harden.
Melt chocolate in a glass container in microwave or double boiler. Stir constantly. Do not overcook. When smooth, drizzle or pour chocolate solid over bars. Your choice! Wait a few minutes for chocolate to set, but not harden completely, then sprinkle sea salt on top. You don’t want the salt to sink into the chocolate, but you do want it to stick to the surface. Let cool. When chocolate is hard, remove bars from pan and slice into bars with a knife.
- For a thinner layer of chocolate topping or chocolate drizzle Use half the topping recipe. Use 1/4 cup of dark chocolate chips OR 2 oz. (2/3 of one Lily’s Dark Chocolate bar) and 1/2 tablespoon of coconut oil.
- For a thicker bar Double bar recipe. It works perfectly either way!
- If using a Cuisinart food processor, use the metal S blade.
Keywords: Healthy, Clean, Dark chocolate, Sea salt, Oatmeal, Dates, Bars, No-bake, Coconut Oil