This nut & chocolate bar is a great treat when you crave something small and satisfying. Unlike most of the commercial chocolate bars, this one is (almost) sugar-free and contains very nutritious ingredients that benefit your body and your mind. Nuts containing healthy fats, dark chocolate containing polyphenols, anti-inflammatory cinnamon, and oats rich in fiber are all a very good reason to enjoy this bar with no regrets. My nut’s madness consists of ingredients friendly for folks on a low-carb diet as well.
Honestly, I have never been a big fan of chocolate bars mostly because of their super-sweet taste. Creating this recipe, I was experimenting with different ratios of the ingredients for a while. The recipe below is what I think a perfect blend of flavors without making this dessert too sweet. The dates, cashews, and dark chocolate together provide just enough sweetness. As always, I recommend using very dark chocolate (over 80%).
Naturally sweetened bars will not spike your sugar level too high so you can enjoy your afternoon treat without being hit by brain fog. One bar will kill your appetite and will make you feel full for quite a long period of time.
Note: this bar is an ideal snack for hikes but it melts very fast! Keep it always in the fridge and when carrying it with you, store it in a container. Still, even if it melts only the shape will be affected – not the taste. Enjoy at home, at your office, or in nature.
200g Date Paste
70g Oats Flour
50g Peanut Butter
Teaspoon of Cinnamon
50g Almond Butter
50g Cashew Butter
50g Peanut Butter
20g Honey or Agave (optional)
120g Dark Chocolate
Teaspoon of Coconut Oil
How to make a date paste: Soak dried dates overnight in water. In the morning, take the seed out, drip the water out of dates, and blend them in your blender until a smooth paste.
- Mix a date paste with oat’s flour (blended oats), peanut butter, and cinnamon.
- Place the mixture into a glass/plastic square/rectangle container and let it cool in a freezer for 10 minutes.
- Meanwhile mix together peanut, cashew & almond butter. Add honey or preferred sweetener if needed.
- Spread nut’s filling on the top of the date base. Let it cool in the freezer for 15 minutes.
- Melt chocolate with coconut oil and pour it on top of the nut’s filling. Cool for 1 hour in the freezer or overnight in the fridge.
- With a hot knife cut small pieces of the bars. I usually decorate these bars with dried fig and almond.
Keep bars in the fridge to protect them from melting. They always disappear very fast but I guess they can be stored for up to two weeks.