Should I use fresh dates or can dried dates also be used?

You can use dried dates for this recipe. Make sure they are soft and creamy. If the dates are too dry, you can soak them in warm water for a while to soften them.

Can I freeze the date bars?

Yes, you can freeze the date bars. Wrap them well in plastic wrap or in an airtight bag and store them for up to 2 months in the freezer.

Date bar with nuts and chocolate

Name: Date bar with nuts and chocolate
Cook time: 1 min
Total time: 1 min
Yield: 10 pieces
Ingredients: Filling:; 8 soaked medjool dates; 2 tbsp peanut butter; 1 tbsp cacao nibs; 6 tbsp puffed millet (puffed rice or puffed quinoa can also be used); Chocolate coating:; 200 gr. dark chocolate of at least 70%; 2 tsp hazelnut oil; Finishing:; 2 tbsp biotona cacao nibs; 2 tbsp puffed millet; 2 tbsp peanuts

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1h30

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Easy

Enjoy a healthy, delicious date bar full of fiber and energy. Discover the simple recipe from Sofie Dumont.

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Ingredients

What do you need?

Quantity: 10 pieces

Filling:
8 soaked medjool dates
2 tbsp peanut butter
1 tbsp cacao nibs
6 tbsp puffed millet (puffed rice or puffed quinoa can also be used)

Chocolate coating:
200 gr. dark chocolate of at least 70%
2 tsp hazelnut oil

Finishing:
2 tbsp biotona cacao nibs
2 tbsp puffed millet
2 tbsp peanuts

Filling:
8 soaked medjool dates
2 tbsp peanut butter
1 tbsp cacao nibs
6 tbsp puffed millet (puffed rice or puffed quinoa can also be used)

Chocolate coating:
200 gr. dark chocolate of at least 70%
2 tsp hazelnut oil

Finishing:
2 tbsp biotona cacao nibs
2 tbsp puffed millet
2 tbsp peanuts

Preparation method

How do you make this?

Filling

Put the drained dates, the peanuts, and the cacao nibs in the food processor and blend until a homogeneous mass is formed.

Put the mixture in a glass jar and mix in the puffed millet.

If the mixture is still too sticky, add some extra millet; if it is too dry, add extra nut butter.

Roll a tablespoon of the mixture in your hand, shape it into a bar, and place it on a baking sheet lined with parchment paper.

Let it set in the freezer for 1 hour.

Chocolate coating

Melt the chocolate in a bain-marie and mix in the hazelnut oil.

Dip the bars into the melted chocolate using a fork, lift them out with a fork, scrape the bottom against the side of the bowl, let them drip, and place them back on the parchment paper.

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