Drool drool drool.
I had no idea these bars were going to be so spectacular!!! But they were. And thankfully for me and my sweets consumption they went on the plane to Oregon with m&v, those lucky ducks. I have serious problems when I go to Portland… I just want ALL THE FOOD. And I run into that reoccurring problem of most mortals in that only so much goodness will fit in my stomach. With whom do I register a complaint for this ridiculous design flaw?!
But anyway. They needed plane snacks and any excuse to bake is fine by me so these happened.
And I am soooo glad they did.
Sorry in advance for the next bajillion posts being sweets, don’t say I didn’t warn you… Jill (of the blog Halfway There and the tamales and flan madness) and I are having our bimonthlyish baking extravaganza later today sooooo there will be cake and ice cream and cookies. And quinoa pizza…just to, you know, round things out. Because why make just one thing?! How boring. But more on that later.
Also tacos. And feet. And there was a pool behind me and what more could you want on a weekend? Sadly that was last weekend (of the light side/dark side bars) and there is currently no pool in sight for me. Harumph.
Also KALE!!! Could there be any more kale in this sandwich?! I think not. KALE EXPLOSION! Love love love. I know it’s random but KALE!!! is AMAZING!! And it’s my blog. So I’m sharing.
But for now. BARZ. M&V needed something that traveled well and wouldn’t be too crumbly so obviously dates. And nuts for sustenance whilst traveling (much better than that garbage you typically find in airports). And only five ingredients, all whole foods, all things that come from nature and are eaten while still resembling their natural state. Wheeee!
Pecan Date Bars
Beyond simple to put together! Chewy, naturally sweet and delicious. Gluten free, grain free, refined sugar free, dairy free! Might be paleo? Easily veganized. Healthy fats [pecans], a good source of vits/mins [dates], antioxidants [extra dk chocolate] + protein. Perfect travel (or anytime) snacks. Recipe adapted from Ellaphant Eats, here! Makes 9 giantish bars, or more if you cut them smaller… but… why?!
- 1 c pitted medjool dates [soaked in hot water for about 10 minutes if they’re like rocks]
- 2 c raw pecans
- 1 tbsp pure vanilla extract
- 1/4 tsp fine sea salt
- 2 eggs*
- 1/3 c extra dark chocolate, chopped or chips (mine was chips for hurried baking)
*or two flax eggs (2 tbsp ground flaxseed+6tbsp water) veganizes this nicely
Preheat the oven to 350, and lightly grease an 8 by 8 pan with your thing of choice (I like coconut oil).
In a food processor (what on earth would I do without these?!), process softened dates and pecans until a sticky, clumpy dough forms. The pecan pieces should be relatively small (just don’t over do it and end up with nut butter…). Pulse in vanilla and sea salt, followed by the eggs. Remove the blade and stir in 1/4 c chocolate chips. Scoop the batter out into the prepared pan, and flatten it out with a spatula or your fingers or whatever. Press the remaining chocolate chips into the top of the bars. Bake for just about 19-20 minutes, until the edges are browned. The center will still feel slightly soft, but a tester should come out clean. Let cool in the pan, then cut and store in a sealed container in the fridge.