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. Blend the peanuts to crumbles in the food processor.

2. 2

   Reserve some crumbles. Reserve 25g of peanut crumbles.

3. 3

   Blend the rest further. Blend remaining peanut crumbles until crumbles start to blend together.

4. 4

   Blend in the dates. Add dates and blend until incorporated.

5. 5

   Transfer to a bowl. Remove mixture from food processor and add to a bowl.

6. 6

   Fold in the mix-ins. Fold in chocolate chips and reserved peanut crumbles.

7. 7

   Line the pan. Line the baking pan with parchment paper.

8. 8

   Press into the pan. Press mixture into baking pan.

9. 9

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

10. 10

    Cover with parchment. Cover with parchment paper.

11. 11

    Chill until firm. Refrigerate until firm.

    30m
12. 12

    Pre-heat the oven. Pre-heat oven

    250ºF
13. 13

    Cut into 12 bars. Remove pan from refrigerator and cut into 12 even bars.

14. 14

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

15. 15

    Bake the bars. Bake at 250ºF

    15m 250ºF
16. 16

    Cool the bars. Remove from oven and cool.

17. 17

    Store the bars. 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.

Nutrition

Per 1 bar (estimated)

• Calories 220
• Protein 6 g
• Fat 13 g
• Carbs 24 g
• Fiber 4 g
• Sugar 18 g
• Sodium 5 mg