¼cupallergen-free semisweet chocolate chips (I used Enjoy Life Mega Chunks)
¼teaspoonsea salt
1.5cupsMedjool datespitted
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Instructions
Start by lining a loaf pan with plastic wrap. Leave overhang on one side for covering later.
In a double boiler (or microwave in short bursts) melt bittersweet chocolate and coconut oil. Stir continuously. Once melted, take off heat and add vanilla.
In a food processor chop almonds into small chunks (not too fine). Transfer to a bowl. Add shredded coconut, chocolate chips and salt and combine.
Whirl the dates in the food processor until smooth (and form a ball).
Pour melted chocolate mix into the food processor, scrape down the dates and process until combined. Add almond mix and pulse a few times.
Transfer mixture back into the bowl and knead a little to mix. Press mixture into lined loaf pan and cover. Chill in the fridge for 1 hour.
Cut chilled mixture into 8-10 bars or into smaller squares. Store tightly covered in the fridge (2 weeks) or freeze.
Keyword Paleo Chocolate Bars
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