Date Breakfast Bars
Less than 10 ingredients and an hour of time before these are done chilling and ready to enjoy! I used one-hundred percent cacao dark chocolate for the rich top layer to add a contrasting bitterness to the base that’s perfectly-sweetened with dates. The creamy cashew butter has a vanilla undertone that’s amplified with the silky extract. All in all, everything melts together in your mouth with ease taste. Indulge in these at the start of your day, or whenever the craving for something sweet, satiating, and simple hits!
Ingredients:
1 cup organic khalas or medjool dates, pitted*
1 cup organic, gluten-free oats**
1/2 cup cashew butter, creamy
1 tsp vanilla extract
1/2 tsp cinnamon
1/2 tsp pink salt
1/2 cup dark chocolate
1 tsp coconut oil
Directions:
In a food processor, mix the dates, oats, cashew butter, vanilla, cinnamon, and pink salt together until everything is well-incorporated. For less chewy bars, first blend the oats alone until a flour-like substance is formed. Follow this by adding the rest of the previously-listed ingredients and blending until smooth.
Line a small baking dish/sheet with parchment paper. Press the blended mixture down flat and level on the parchment into a rectangular shape. The base here will make up most of the bars’ height so adjust according to your preference (a perk of no-bake treats— extra customizability!).
Slide the base into the freezer for 5-10 minutes.
Meanwhile, melt the dark chocolate and coconut oil together until glossy. Do so over the stove in a small saucepan over low heat or in 30-second increments in the microwave, stirring frequently.
Pour the melted chocolate over chilled base, reserving a bit to drizzle over the top at the end.
Place the bars back in the freezer to chill for another 5 minutes, or until the chocolate has fully hardened. Drizzle the remaining chocolate over the top, use a chef’s knife to slice, then enjoy right away!
Notes:
If your dates are hard, remove the pits first, then soak them in hot water for 5-10 minutes. Drain the water when you’re ready to add them to your blender.
I use these sprouted oats for maximum nutrient absorption and digestibility!
Store leftovers, if any, in an airtight container in the freezer for up to about 1 month. I recommend letting them thaw out for a few minutes before enjoying with the best texture!
