Index ::: [ Recipe ] [ Dessert ]
Fig, Date, and Chocolate Super Bars
12 bars / servings

[ INGREDIENTS ]

Dark Chocolate
Salt
Medjool Dates
Salted Cashews
Coconut Oil
Cacao Powder
Dried Figs
Hazelnuts

[ INSTRUCTIONS ]

1. Lightly grease a 8 inch × 5 inch rectangular tin with :
   
   1/2 Teaspoon Coconut Oil;
   and line with parchment paper.
2. Melt :
   
   3.5 Ounce 70% Dark Chocolate, Finely Chopped;
   in small saucepan over low heat with :
   
   1 Tablespoon Coconut Oil;
   Pinch of Salt;.
   It should take 1 - 2 minutes to melt. Stir and set aside.
   
3. Blitz :
   
   10 Medjool Dates, Pitted;
   1 Cup Salted Cashews, Divided;
   1 Tablespoon Coconut Oil;
   2 Tablespoons Cacao Powder;
   in a food processor just until it comes together. The mixture should formed into a ball.
4. Remove from the machine and set aside.
5. Blitz :
   
   8 Dried Figs;
   1 Cup Salted Cashews, Divided;
   2 Teaspoons Coconut Oil;
   in the food processor also until it comes together. Set aside.
6. For the first layer of the bars, place the date mixture onto the tin and with a damp hand, pat down until flattened and evenly distributed.
7. Use a spatula to press the date paste down for a more even surface.
8. Place the fig mixture on top to create another layer and repeat these steps.
9. Pour the dark chocolate over the 2 layers and top with :
   
   Handful of Hazelnuts, Toasted and Chopped, for Garnish ( Optional );
   or your choice of toppings.
10. Leave to refrigerate for at least 4 hours before removing the bar from the tin and slicing away.
11. Store in the refrigerator for up to 3 - 4 days.

::: View the original recipe for Fig, Date, and Chocolate Super Bars at hanadykitchen.com