I get really proud of myself when I make a “crunchy” dessert. This dessert is literally sort of crunchy, but I’m talking about the health nut, hippie crunchy. You know, like granola. Anyway, I love when I make a healthy-ish treat. Something that really could be called “Paleo.” We don’t like to call our desserts “Paleo” because they are usually pretty intense. Like as close to the real deal as possible, and I’m not saying that to brag, I’m saying it because I work pretty hard to make a cupcake or a cookie that is like having the real thing. I have always loved baking, and I think desserts are absolutely beautiful.

Despite all that, I also think it’s fun to make really simple treats that are something you really won’t feel too guilty about eating every once in a while. This recipe is very simple to make, enough so that it would be a fun cooking project with children! You can leave these in bar form, or you can chop them into small squares, or roll them into balls and keep them in the freezer for any time you need a little taste of sweet. They are a great dessert option for school lunches (just omit the nuts if they aren’t allowed to have them in school).

Oh and p.s.- don’t forget that we now have an awesome store where you can shop for all of our most recommended products! If you can’t find any of the ingredients in this recipe at a store near you, then you can grab them from our online store! Go check it out!!

Chocolate, Chocolate Chip Fruit and Nut Bars

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These fruit and nut bars are a healthy option for any time you are craving something sweet, as well as a fun food project for you and your kids! You can serve these in bar form, or in bite size pieces.

Serves: 12

Serves: 12

Ingredients

• 2 oz 2 oz 2 oz Bittersweet Chocolate, 4 squares
• 1 1/2 Tbsp 1 1/2 Tbsp 1 1/2 Tbsp Coconut Oil, Organic
• 1/2 tsp 1/2 tsp 1/2 tsp Pure Vanilla Extract
• 1 1/2 cup 1 1/2 cup 1 1/2 cup Dates (Medjool), pitted
• 1/2 cup 1/2 cup 1/2 cup Almonds, raw, chopped
• 1/4 cup 1/4 cup 1/4 cup Semisweet Chocolate Chips, allergen-free (Enjoy Life brand)
• 1/2 cup 1/2 cup 1/2 cup Coconut, shredded, unsweetened
• 1/4 tsp 1/4 tsp 1/4 tsp Himalayan Pink Salt

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

1. In a small sauce pan, or double boiler, melt the chocolate and coconut oil while stirring. If you are not using a double boiler, be sure to melt the chocolate and oil over low heat, and continue to stir to avoid any chocolate burning.
2. Once the chocolate and oil are melted and combined, remove from the heat and stir in the vanilla extract.
3. In a food processor, pulse the almonds until roughly chopped. Be sure there are no large pieces, but it should be more of a rough chop, not a fine chop.
4. Pour the chopped almonds into a small mixing bowl, and add the chocolate chips, shredded coconut, and salt. Stir to combine.
5. Add the dates to the food processor, and process on high until you create a paste. The dates may form a ball in the food processor at this point.
6. Pour the cooled chocolate and oil mixture into the food processor, and push the dates down so that they will process again with the chocolate. Process again on high until the chocolate is combined with the dates.
7. Add the mixture of almonds, chocolate chips, and coconut to the food processor, and pulse to combine slightly.
8. Pour the mixture back into the mixing bowl, and knead the mixture with your hands until it is fully combined.
9. Line a loaf pan with plastic wrap, and press the date mixture evenly in the bottom of the loaf pan. Lightly cover the top of the loaf pan with the excess plastic wrap from lining the pan, and place in the fridge to set for 1 hour.
10. After 1 hour, remove the loaf pan from the fridge, and carefully pull the date mixture out of the pan using the excess plastic wrap. Place the date mixture on a cutting board, and cut into bars, or squares. Keep refrigerated or in the freezer.