Equipment

• Food processor
• 8x8" baking pan
• Parchment paper
• Baking sheet

Ingredients

• 275g Unsalted Dry Roasted Peanuts
• 236g Dates (I generally buy whole medjool dates and remove the pits.)
• 80g Vegan chocolate chips

Instructions

1. 1

   Blend the peanuts to crumbles in the food processor.

2. 2

   Reserve 25g of peanut crumbles.

3. 3

   Blend remaining peanut crumbles until crumbles start to blend together.

4. 4

   Add dates and blend until incorporated.

5. 5

   Remove mixture from food processor and add to a bowl.

6. 6

   Fold in chocolate chips and reserved peanut crumbles.

7. 7

   Line the baking pan with parchment paper.

8. 8

   Press mixture into baking pan.

9. 9

   Blot surface with paper towel to absorb any excess oiliness from the peanuts and dates.

10. 10

    Cover with parchment paper.

11. 11

    Refrigerate until firm.

    30m
12. 12

    Pre-heat oven

    250ºF
13. 13

    Remove pan from refrigerator and cut into 12 even bars.

14. 14

    Place cut bars on a baking sheet lined with parchment paper. Leave at least 1/2" between bars for air flow.

15. 15

    Bake at 250ºF

    15m 250ºF
16. 16

    Remove from oven and cool.

17. 17

    Store in a sealed container.

Notes & Tips

• A kitchen scale is super useful for making these.
• I find that it helps to wear a nitrile glove. I wear it for pitting the dates, mixing the chocolate chips and peanut crumbles into the base, and pressing the mixture into the pan.
• I usually re-use the parchment from the 8x8" pan on the baking sheet.
• Cutting the bars before baking makes for even textures around the edges.
• These don't need to be refrigerated.