Susie Csorsz Brown
An easy snack or addition to breakfast that everyone will love? And has no added sugars plus is high in fiber? Sold.
The other great thing about these is that the kids can help make them or even make them by themselves if you let them use your food processor.
Makes 12 to 16 depending how small you cut them
2 cups almonds, toasted
4 cups Medjool (or other favorite) dates, pitted
1/4 cup cocoa powder
2 cups almonds toasted
1 tsp espresso powder
1 tsp salt
1 - 4 tablespoons maple syrup
1/4 cup unsweetened shredded coconut divided
Line a half sheet pan with parchment or aluminum foil. If you don't have a half sheet pan, feel free to use a 9 x 11 or even an 8 x 8 pan.
Process the almonds until coarsely chopped. The larger you leave the almond bits now, the more likely your bars are to be a little chunkier. Add the dates, cocoa powder, espresso and salt. Process until smooth-ish. Depending on how dry the mixture looks, add 1 T of syrup at a time, pulsing the processor between each addition, until the mixture sticks together in clumps.
Scatter remaining 2 T of coconut over the bottom of the pan, trying to distribute it evenly. Scoop the date mixture over the coconut, spreading as evenly as possible. press firmly to make the bars as even as possible. Sprinkle the remaining coconut over top; press to adhere. Cut into bars.
These will keep in an air-tight container on the counter for a few days. For longer storage you can put them in the freezer.
We like these cut into 2-bite bars and served with bananas and yogurt, but you can enjoy on their own.
If you feel like getting fancy, you can also roll the mixture into balls. Roll tablespoonfuls of the mixture between your palms to create balls and then roll the balls in the coconut to coat.