Salted Peanut, Chocolate, and Date Bars
Made with just 6 ingredients, these Salted Peanut, Chocolate, and Date Bars are an ideal treat for afternoon slumps or anytime of the day!
Servings: 24 snack size bars, or 12 dessert bars
Ingredients
- 16-20 medjool dates pitted and opened flat
- ½ cup natural smooth peanut butter
- ½ cup roasted peanuts finely chopped, using a mini chopper or chopped with a knife
- ½ teaspoon flaky sea salt or more to taste
- 180 grams chocolate chopped; preference of milk, dark, or half and half (confirm your chocolate is dairy free if vegan)
- 1.5 teaspoon refined coconut oil
Instructions
- Line a square pan or dish with parchment paper - I use a 9 x 9 dish.
- Prepare the melted chocolate mixture. Set up your bain-marie - find a small to medium sized heatproof glass or ceramic bowl that will fit snugly on top of a small to medium sized pot without touching the water below. Add a few cups of water into the pan, and put the bowl back on top.
- Place the chocolate and coconut oil into the bowl on top of your bain-marie. Put the pan onto the stove on medium low heat until the water inside comes to a simmer, but turn the heat down if steam escapes - any steam or water touching your chocolate may cause it to seize. Heat until the chocolate and oil are melted and stir thoroughly. Turn off the heat and leave the melted chocolate mixture aside until the base layers are ready.
- Pit the dates and spread them open, and then press each date down into the dish, side by side, with the sticky interior side of the dates facing down. Continue until the entire dish surface is covered. If you have gaps between the dates, take one date, cut it into smaller pieces, and patch up the holes.
- Cover the date layer with another piece of parchment paper, and use a measuring cup or the bottom of a heavy glass to press down and further flatten and even out the date layer. Use the parchment paper to lift the date layer out of the dish, and then flip the date layer over, so that it is now sticky side up. Peel off the top layer of parchment paper and put the date layer back into the dish so that just the top sticky layer is visible.
- Spread on the peanut butter in an even layer using an offset spatula or other flat kitchen tool, and sprinkle on the crushed peanuts and sea salt. Pour the melted chocolate mixture on top as the final layer, and spread evenly until the entire surface is coated. If you love extra salt, you can always add some additional sea salt flakes onto the top chocolate layer as well.
- Place the pan into the fridge for 1-2 hours until the chocolate has fully set. Using a sharp knife, score the surface of the slab into the shapes you wish to cut, then cut out the individual bars. Store in the fridge, and enjoy!