Try this “oh so yummy” Chocolate Bar
Prep Time: 25 minutes
Yield: 16 bars
1 tsp olive oil
2 oz dark, excellent quality chocolate (60-72% cacoa content)
1 oz unsweetened chocolate
1/3 C pistachio nuts, shelled
1/3 C raw almonds
8 oz Medjool dates, halved, pits removed
1/8 tsp sea salt
½ tsp vanilla extract
1/3 C dried cherries
Preheat oven to 325 degrees F.
Spread the almonds on a sheet pan and bake for 7 minutes.
Allow them to cool completely.
Cut two pieces of wax paper the same width as a 8x8 inch baking pan with enough excess to go up the sides.
Place one piece in the pan then place the second piece on top of it going the other direction to form a cross.
Now, oil the baking pan very lightly and line the inside with wax paper.
Chop the two chocolates finely. Place them in a small bowl and melt over a pan of hot water,
stirring gently until just melted and smooth. Set aside.
Place the pistachio nuts and almonds in food processor bowl and pulse 3 to 4 times.
Add the dates, melted chocolate, salt and vanilla extract.
Pulse until the ingredients begin to hold together, almost like dough.
Add the cherries and pulse a few more times until the cherries are chopped coarsely and distributed throughout.
Press evenly into the prepared pan using your hands.
Smooth the top with a spatula.
Cover the pan with a piece of parchment or waxed paper and chill until firm, about an hour.
Remove from the pan by lifting up on the edges of the wax paper; place the square with waxed paper onto a cutting board.
Cut into sixteen 2-inch squares.
Wrap each bar individually in foil, or place in container and separate the layers with waxed paper.
Store in the refrigerator or freeze for later.
They should be enjoyed at room temperature.
Variation: If dried cherries are not available, substitute dried cranberries. Store refrigerated in airtight container for 4 days. Freeze, tightly wrapped, for 2 months.