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  • Simple Cacao (or Cocoa) Oat & Date Bars

    So, here we go! I am taking off today to visit my sister in California! I can't wait to get out of the cold WI weather, and to hopefully soak in some sunshine! Either way, I am really looking forward to seeing my sister and spending time with her!

    But, WTF to pack for snack and entertainment during travels? After our Vegas adventure (read: O'Hare airport terrible TSA and the slowest *EVER* security line resulting in a missed plane and a super-duper fun 8 hour wait in the airport), I am going prepared...not to assume shit will go wrong, but...shit happens. Am I right?I am sharing a quick recipe today for those bars in the picture above. Initially, I was looking for a quick no-bake bar recipe that was full of dates, since I love dates (who doesn't??). Then, I found runningwithspoons.com, and stumbled on this recipe that called for chocolate. Uhh, DONE! The filling is simply soft, caramel-y dates and bitter, chocolate-y cacao pureed together (with a splash of vanilla and sea salt if you wish), with the "crust" and crumble topping are mainly oats and almonds. Sounded like a winner to me! It took me about 20 minutes to whip these together...I mean, I think wrapping them in plastic wrap (which I usually don't do, but traveling called for it) took longer. I plan on eating a few during my travels, and then sharing the rest wtih my sister and her boyfriend upon my midnight arrival. See, not only do they get the gift of my presence for 10 days, but also these chocolate date bars!!! I am so sweet, and also good for your health just like these bars. Well, they are't overly sweet (also like me....), and I found them to be just perfect for that "I want a sweet treat but don't feel like going into a sugar coma" moment we all seem to encounter when traveling....

    I hope to post when I am California, but no promises. But, when I am back....game on!! Cheers!!



    No-Bake Cacao Oat Date Bars // plant-based; vegan option; gluten-free; soy-free; refined sugar-free // makes 12 1.5"x1.5" bars //

    Crust & Topping

    • 1 1/2 cups rolled oats
    • 1/2 cup almond flour
    • 1/2 cup whole raw almonds or walnuts
    • 2 TB shredded unsweetened dried coconut 
    • 2 TB melted virgin coconut oil
    • 2-3 TB honey, agave or maple syrup (I used 2 TB, but use 3 if you like it sweeter)
    • pinch sea salt
    • 1/4 tsp cinnamon
    • 1/4 tsp freshly ground nutmeg

    Filling

    • 1 cup soft medjool dates, pitted
    • 1/4 cup cacao or cocoa powder (either alkalized/Dutched or natural would work, using alkalized for a more "Oreo-like" flavor)
    • pinch sea salt
    • 1/2 tsp vanilla extract
    • 2-4 TB warm water

    1. To make the crust and topping, simply combine everythig into a food processor, and process until a fine meal forms. Stop every 30 seconds or so to scrape down the sides of the bowl. The mixture should hold together when squeezed between your palm, but it will still be a bit crumbly. Reserve ~1/2 cup of the mixture. Firmly pat the remaining into an 8"x8" pan that has been lined with parchment, or plastic wrap. Place in the fridge while you make the filling.

    2. To make the filling, combine all the ingredients and only 2 TB of the water into the rinsed food processor bowl. Puree until smooth, adding 1 TB more water at a time if the mixture does not want to mix. I added a total of 3 TB.

    3. Using a spoon or small offset spatula that has been greased with coconut oil, spread the mixture on top of the crust, using more coconut oil to grease the spatula or spoon if needed. I found that the filling stuck to the spatula too much without greasing it, and I assume using a small amound of water would also help prevent sticking. Spread the filling in the most even layer you can muster, and then crumble the rest of the oat/almond mixture on top of it, pressing down to help it adhere to the filling.

    4. Refrigerate for at least 30 minutes, or freeze until firm, before cutting. Store in an airtight container, or wrap as needed. Keep refrigerated or in the freezer, and enjoy straight from there or at room temp. 



    The crust and crumble stuff, in a bowl. Here we go! Note: my coconut oil was very soft, so I called that good enough in terms of melting.The mixture after it has been blitzed in the food processor. It will still be a touch crumbly, so don't be alarmed. You will be compacting the mixture for the base crust.Now, the filling. Simply place all the ingredients in a food processor, starting with 2 TB water to help mix. Puree, scrape, add 1 TB water until it is a fudgey, smooth, thick delicious mess. Now, the hardest part...smearing the date filling on top of the crust you have firmly patted down into an lined 8"x8" pan! I greased an small off-set spatula with coconut oil to help prevent sticking. If it is not perfectly smooth, no worries, since you are sprinkling over ~1/2 of the crumble mixture anyways. Press down gently on the crumble you have sprinkled over the filling. Cover the pan, chill or freeze for at least 30 minutes. Cut, and enjoy! Store the bars in a container or wrapped in the freezer or fridge. I am guessing they will last about 1 week in the fridge, and up to 2-3 in the freezer as long as the don't dry out.Yes...airport snacks!