Bob loves to share his raw treats with others, well except for these, which I found him hoarding. He even stashed a few in the freezer, thinking they were for safe keeping… from others. haha
For about 2 weeks, he kept walking by with one in hand and he would say, “You can make these again. Seriously.” I got the hint. Little does he know that I too have a stash in the back of the freezer for when he runs out. Shhhh! Please don’t tell on me. :)
Although it looks difficult, honestly, this is such an easy treat to throw together. I made up a bunch and froze them without the chocolate coating. I like to do my chocolate fresh so I figured that with the bulk of the recipe all put together, it would make for a quick treat when the cravings hit.
There are four layers to this candy bar. The bottom layer is made from coconut, cacao and to add a little spice, I threw in a few dashes of cayenne powder. This is completely optional but I love hidden layers of flavor.
There is just enough there to be an element of surprise, but not “hot” enough to make you run for the water hose. I also added in cacao butter. This is not required but it made for a nice “snap” to the candy bar base. Cacao butter adds firmness to a recipe as well as a deep rich chocolate flavor.
Working from the bottom up, we hit the almond butter layer, this can be substituted with peanut butter, cashew butter, walnut butter, pecan butter, sunflower seed butter, tahini, or raw coconut butter. Shew! The sky is the limit on this one.
Next, we have the date layer. I used Medjool dates and I highly recommend that you stick to that variety. They are large and very moist, which is a perfect combination for this treat. Lastly, we have the chocolate layer. You can use either a raw hardening chocolate or melted chocolate chips. These days you can find, fair trade, organic, vegan, gluten-free, soy-free chocolate chips on the market…. which is a nice option if you don’t have the ingredients to make the raw version just yet.
I used my Freshware 24 Cavity Pan (as shown in the photo below) which makes for great perfectly sized candy bars but it isn’t necessary. You can always spread the bottom cookie layer in a large pan and cut into candy bar shapes. Then proceed as normal.
Yields 48 candy bars
- 1/3 cup melted raw cacao butter
- 2 Tbsp coconut oil, melted
- 1/3 cup maple syrup
- 3 cups shredded dried coconut
- 2 cups raw cacao powder
- 3/4 tsp cayenne powder
- 1/2 tsp Himalayan pink salt
- 3/4 cup nut butter
- 24 Medjool dates, cut in half, seed removed
- Pour the melted cacao butter, coconut oil and maple syrup in a small bowl and whisk together. Set aside.
- In a large bowl combine the dried coconut, cacao powder, cayenne and salt. Mix together.
- Pour the wet ingredients into the dry ingredients and with your hands mix everything together. The batter will appear to be very dry and crumbly. This is to be expected. It should however stick together when pinched.
- Place the batter in to the bar mold, press in evenly and firmly. Level off the top so that it isn’t lumpy. Set aside. You can use a baking pan instead and nut the bars into shapes as an alternative.
- Place the nut butter into a pipping bag fitted with a small tip. I used a zip-lock and tip for this recipe. I snipped the bottom corner just a tad so that only the tip of the pipping tip would fit through. After the almond butter is in the bag, twist shut making sure that you don’t have large air bubbles. Set aside.
- Cut each date in half, evenly. Remove and discard the pit.
- Place the pipping tip in the corner of the date where the pit use to be and pipe a strip of almond butter on the date half. Do this till all the dates are used.
- Place one date, upside down on top of the chocolate crisp bar.
- Place in the freezer for 30+ minutes.
- Remove from the freezer and dip each bar into the melted chocolate. I placed the bar on a fork and lowered it into the chocolate, making sure to cover the whole bar. Tap the handle of the fork on the edge of the bowl to knock off any excess chocolate.
- Place on a sheet of wax paper and let the chocolate harden. For added decoration, you can drizzle extra chocolate over the top.
- Store in an airtight container for a week or keep in the freezer. Enjoy!
Cut the Medjool dates in half and toss the pit. Fill the empty cavity with nut butter. Place the cut side down onto the small candy bar base.
Press down firmly so the date sticks to the candy bar base. Now it ready for a chocolate bath.
Give it a good dunk so that all sides get a nice coating of chocolate. Place on parchment paper to dry.
Isn’t it just a beauty?
This is what the inside looks like. Delicious!