These crowd-pleasing, quick, and easy bars are packed with protein, antioxidants, fiber, and omega-3 fats. They travel well, so they’re perfect for school, backpacking, and just about any outdoor activity.
Gluten Free, Vegan
Recipe Ingredient Details:
12 unit medjool dates (pitted)
1/2 cup almonds
1/2 cup hazelnuts (no need to remove skins)
1 4-ounce bar dark chocolate (60% cocoa works well, broken into small pieces)
2 tablespoons hemp seeds
2 tablespoons chia seeds
Place dates in a food processor and pulse until well chopped. Add almonds and hazelnuts and pulse until chopped, but a few large pieces remain. Remove cover and make a circular trough in the mixture with the back of a small spoon.
Place chocolate pieces in a small bowl over hot but not boiling water. Stir until melted. Carefully pour melted chocolate into prepared trough in date-nut mixture. Replace cover and pulse a few times, until just combined.
Scrape mixture onto a cutting board and form a rough rectangle. Cut into eight equal pieces. Combine hemp and chia seeds on a small plate. Mold each of the cut pieces into evenly shaped bars, warming mixture with your hands. Press bars gently into seeds to coat. Place on a small tray, cover with plastic, and refrigerate for about an hour, or until very firm. Once firm, bars may be individually wrapped and kept at room temperature.
Recipe Additional Notes:
PER SERVING: 297 cal, 14g fat (7g mono, 3g poly, 4g sat), 0mg chol, 6g protein, 39g carb, 6g fiber, 0mg sodium
Sun, 2012-04-01 18:44