Raw Chocolate Bar Recipe
This gluten free, soy free, no-bake raw Chocolate Bar Recipe is filled with nuts, seeds, dates, cocoa and packed with energy!
Equipment
- Blender or Food Processor
Ingredients
For the Bars
- ⅔ cup Medjool dates soak in boiling water for 30 minutes or room temperature water overnight if the dates are not soft to the touch
- 2 tbsp cacao powder
- 5 tbsp almond flour
For the Add-ins
- 2 tbsp chopped raw almonds
- 1 tbsp dried goji berries
- 1 tbsp cacao nibs
- ½ tsp acai powder optional
- ¼ tsp vanilla extract
- Pinch salt
Instructions
- Blend together the bar ingredients until a dough forms.
- Add the add-in ingredients in, and pulse the blender a few times - don't fully blend these in, or they won't be distinguishable from the actual dough. You can see how they look in the photos!
- Remove the mixture from the blender and pat it down, medium-thick, into a tray. You can lightly grease the tray or put wax paper underneath so the bars are easy to remove later.
- Refrigerate the bars for 4-5 hours, or freeze for 3-4 hours. They will be a lot harder with a crunch if they're frozen, and softer when refrigerated. Don't skip this step! The texture completely changes once they are cold.
- Once the chilling step is done, use a pizza cutter or a sharp knife (I prefer a pizza cutter for a very clean cut) to cut the dough into 4 bars.
- Enjoy! Keep it refrigerated to hold the chewy texture.
Notes
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Storage
- Store in an airtight container at room temperature for up to three days, in the refrigerator for up to two weeks, or in an airtight container in the freezer for up to two months.