Cocoa Nut Bars
Incredibly indulgent and irresistible dessert bars made of a nut base and chocolate topping. They melt easily, so keep them in the freezer (or at least a fridge).
Servings 16 small bars
Ingredients
Base
- 1 cup raw nuts (cashews, walnuts, and/or almonds)
- 3/4 cup rolled oats
- 1 cup dates, pits removed
- 1/4 tsp salt
- 1 TBSP coconut cream (thick part from can of coconut milk) or coconut oil
Topping
- 3/4 cup dairy-free semi sweet chocolate chips
- 1 TBSP coconut cream or coconut oil
Tippy Top
- shredded unsweetened coconut
- coarse salt
Instructions
- In a food processor, process the nuts until fine. Add the rest of the base ingredients and process until very smooth and it has clumped into a large ball. It will take a couple minutes.
- Press into the bottom of an 8-inch square pan. Line with parchment paper if you'd like easy removal. They do come out fairy easily without parchment paper, too. Press until evenly spaced out, then place the pan in the freezer while you make the topping.
- Melt the chocolate chips and coconut cream or coconut oil in a bowl for 1 minute. Stir until smooth. Pour over the base and spread evenly. Sprinkle with some shredded coconut and coarse salt.
- Let firm up in the freezer for at least 30 minutes. Cut into bars 4 rows both ways to make 16 squares. Keep in the freezer.
Notes
*For a non chocolate chip version, melt together 1/4 cup maple syrup, 1/4 cup coconut oil, 1/3 cup cocoa powder and 1/8 teaspoon salt. Melt and pour over.
