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Own Your Energy Bars

 

CLEAN BARS
(Food and Wine Magazine)

 
 
INGREDIENTS
  • Nonstick spray, for greasing

  • 1/2 cup sliced almonds

  • 1 pound Medjool dates, split and pitted

  • Two 3.5-ounce dark chocolate bars (72%), coarsely chopped

  • 3/4 cup raisins

  • 1 1/2 tablespoons Bitterman’s Espresso Salt (see Note)

  • 1 tablespoon extra-virgin olive oil

 
 
HOW TO MAKE THIS RECIPE
  1. Preheat the oven to 350°. Grease the bottom and sides of a 9-inch-square baking pan with nonstick spray. Line the pan with parchment paper, allowing a 2-inch overhang on 2 sides. 


  2. Spread the almonds in a pie plate and bake in the oven for about 5 minutes, until lightly toasted. Let cool completely. 


  3. In a stand mixer fitted with the paddle, beat the dates with the chocolate at medium speed until the dates are pasty and the chocolate is evenly 
distributed, about 1 minute. At low speed, beat in the toasted almonds, raisins, coffee salt and olive oil until well mixed, about 5 minutes; scrape down the side of the bowl as needed. 


  4. Transfer the mixture to the prepared pan, top with a lightly greased sheet of parchment paper and pack in an even layer. Refrigerate until well chilled, about 2 hours. Cut into 18 bars and serve chilled. 


 

MAKE AHEAD
The bars can be refrigerated in an airtight container for up to 1 week.

 

NOTES 

To purchase Bitterman’s, visit themeadow.com. You can also substitute 1 tablespoon of flaky sea salt mixed with 1 1/2 teaspoons of instant espresso powder.

 

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