Dark Chocolate-Walnut Date Bar
This holiday season enjoy this easy no-bake, vegan, gluten-free decadent dessert. Dark chocolate is layered with a crunchy-chewy mixture of walnuts, dates, and peanut butter in a loaf pan, then finished with more nuts and flaky salt.
Servings: 8
Equipment
- Food Processor
Ingredients
- 1 tbs Raw Unrefined Coconut Oil plus more for brushing pan
- 1 3/4 cups Walnut Pieces
- 2 cups Chopped Dates
- 1/4 cup Natural Peanut Butter
- 2 tsp Pure Vanilla Extract
- 1/4 tsp Kosher Salt
- 4 oz Semisweet Chocolate
- Flaky Sea Salt
Instructions
- Brush a 9-by-5-inch loaf pan with oil and line with parchment, leaving a 2-inch overhang on long sides.
- In a food processor, pulse 1 1/2 cups walnuts, dates, peanut butter, vanilla, and kosher salt until finely chopped and mixture holds together. Transfer to a parchment-lined baking sheet and lightly knead to pack together; pat into an 8-inch square. Refrigerate until firm, 20 minutes.
- Meanwhile, melt chocolate with oil. Halve nut mixture and press one part into loaf pan. Drizzle with half of chocolate. Refrigerate until chocolate just begins to set, 10 minutes.
- Press in remaining nut mixture and spread with remaining chocolate. Sprinkle with remaining 1/4 cup walnuts and flaky salt. Refrigerate until firm, at least 2 hours. To serve, let stand at room temperature 10 minutes, then remove from pan using parchment before slicing.