These fig, date, and chocolate bars are my kind of wholesome indulgence. The goodness of these bars is multiplied by a plethora of health benefits that dates and figs provide. The luscious mediterranean fruits also contribute a natural sweetness that is simply delightful to the taste. Combined with salted cashews and creamy dark chocolate, these flavors are only heightened in a way that leaves you feeling like you have just had a most indulgent dessert. It is also worth mentioning that they’re sugar-free, gluten-free, and dairy-free.
These bars are the perfect feel-good food loaded with energy boosting delights. I love making a large batch each week and storing them in the refrigerator where they’re available to grab in the most demanding of times.
I hope you’ll enjoy this recipe as much as I do. And if you give it a try, do let me know how you liked it in the comments below or tag your photo using the hashtag #hanadykitchen on Instagram. Xx
INGREDIENTS/ MAKES 12 BARS
100 gr. (3.5 oz.) dark chocolate, 70 percent cocoa solids or more, finely chopped
pinch of salt
10 Medjool dates, pitted
1 cup (160 gr.) salted cashews, divided
2 tablespoons plus 2 teaspoons coconut oil, divided
2 tablespoons cacao powder
8 dried figs, stems removed coarsely chopped
handful of hazelnuts, toasted and chopped, for garnish
1. Lightly grease a 8×5 in. rectangular tin with coconut oil and line with parchment paper. This will make it easier to remove and chop the bars. Make a slit down the edges where parchment paper meets the corners of the tin for a better fit.
2. Melt the dark chocolate in small saucepan over low heat with 1 tablespoon of coconut oil and the salt. It should take 1-2 minutes to melt. Stir and set aside.
3. Blitz the dates, 1/2 cup (80 gr.) of cashews, 1 tablespoon coconut oil, and all of the cacao powder in a food processor just until it comes together. My mixture formed a ball. Remove from the machine and set aside.
4. Blitz the dried figs, 1/2 cup (80 gr.) cashews, and 2 teaspoons coconut oil in the food processor also until it comes together. Set aside.
5. 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. Use a spatula to press the date paste down for a more even surface. Place the fig mixture on top to create another layer and repeat these steps.
6. Pour the dark chocolate over the 2 layers and top with chopped hazelnuts, yellow raisins, dried coconut flakes, or your choice of toppings. Leave to refrigerate for at least 4 hours before removing the bar from the tin and slicing away. Store in the refrigerator for up to 3-4 days.