Coconut & Dates, enough said right?
I love making this recipe because of how quick and easy it is, plus cutting it into thin slices and drizzling it with chocolate makes it so much more enjoyable to eat than rolling it into balls. This way you can have more and not worry about it!
5 Ingredients all go into your food processor for a quick spin and that's it!
- 300 gm Medjool dates pitted (you can use other dates but if they are dry soak in warm water for 15-20 minutes and drain them well before you add them to your other ingredients)
- 1 cup desiccated unsweetened coconut (look for ones that say no sulphites)
- 1 tsp raw cocoa powder
- 2 tsp organic natural coconut oil
- 1/4 cup pecan nuts (you can use any other nuts)
Once blended line a baking pan or any flat tray (about 10/13 " or smaller) with parchment paper and spread the mix to 1/2 inch thickness. Remember these are not bars they are meant to be thin.
Place in the fridge for an hour and then take them out and using a knife gently cut them into even squares.
For the chocolate drizzle melt unsweetened dark chocolate (I used half of my 80 gm bar)
You can save them in an airtight container for about a week in the fridge. They are a great meal prep option for that sweet tooth fix.