Do I have to use fresh dates or can dried dates too?

You can use dried dates for this recipe. Make sure they are soft and creamy. If the dates are too dry, you can soak them in warm water to soften them.

Can I freeze the date bars?

Yes, you can freeze the date bars. Pack them well in plastic film or in an airtight bag and keep them in the freezer for up to 2 months.

Date bar with nuts and chocolate

Name: Date bar with nuts and chocolate
Cook time: PT1h30 M
Total time: PT1h30 M
Yield: 10 pieces
Ingredients: Filling:; 8 soaked Medjoul Dates; 2 tbsp peanut paste; 1 tbsp cocoonibs; 6 tbsp puffed millet (puffed rice or puffed quinoa is also possible); Chocolate coating:; 200 gr. Dark chocolate of min 70 %; 2 KL Hazelnut oil; Finishing:; 2 tbsp cocoonibs biotona; 2 tbsp pyted Millet; 2 tbsp peanuts

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1h30

•

Easy

Enjoy healthy, delicious date with fiber and energy. Discover the simple recipe from Sofie Dumont.

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Ingredients

What do you need?

Quantity: 10 pieces

Filling:
8 soaked Medjoul Dates
2 tbsp peanut paste
1 tbsp cocoonibs
6 tbsp puffed millet (puffed rice or puffed quinoa is also possible)

Chocolate coating:
200 gr. Dark chocolate of min 70 %
2 KL Hazelnut oil

Finishing:
2 tbsp cocoonibs biotona
2 tbsp pyted Millet
2 tbsp peanuts

Filling:
8 soaked Medjoul Dates
2 tbsp peanut paste
1 tbsp cocoonibs
6 tbsp puffed millet (puffed rice or puffed quinoa is also possible)

Chocolate coating:
200 gr. Dark chocolate of min 70 %
2 KL Hazelnut oil

Finishing:
2 tbsp cocoonibs biotona
2 tbsp pyted Millet
2 tbsp peanuts

Preparation method

How do you make this?

Filling

Put the drained dates, the peanuts and the cocoonibs in the cutter and mix into a homogeneous mass.

Put the mixture in a glass jar and mix in the puffed millet.

If the whole is still too sticky then add some extra millet; If it is too dry, add extra nut pasta.

Roll a tablespoon of the mixture in your hand, shape into a bar and place on a baking sheet covered with baking paper.

Let it set in the freezer for 1 hour.

Chocolate

Melt the chocolate au bain marie and mix in the hazelnut oil.

With the help of a fork - immerse the strips in the melted chocolate, remove them with a fork, iron off at the side of the bowl and let it drip and put them back on the baking paper.

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