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- yield:
- 1 – 64 serving
- total time:
- 15 minutes
material
-
non stick cooking spray
- 8 Oz.
Pitt Medjool Dates
- 1 tsp.
pure vanilla essence
- 1/4 tsp.
kosher salt
- 14 Oz.
70% dark chocolate, melted
- 1/3 c.
hazelnuts, toasted, peeled and coarsely chopped
- 1/4 tsp.
flaky salt
direction
-
- step 1Lightly spray an 8-by-8-inch baking sheet. Leave an overhang on each side and draw a line with parchment paper. spray paper.
- step 2Soak dates in boiling water for 10 minutes. Set aside ½ cup liquid, drain and transfer to food processor along with vanilla extract and kosher salt. Add ¼ cup reserve liquid and puree, scraping down sides, adding more reserve liquid if needed. Blend until smooth. Add chocolate and puree until smooth.
- step 3Transfer mixture to prepared pan and top with hazelnuts and 1/4 teaspoon flaky salt. Refrigerate at least 2 hours, until set. Cut into 1-inch squares. Can be stored in the refrigerator for up to 2 weeks.
Serving Size: 51 Calories, 3 g Fat (1.5 g Saturated Fat), 0.5 g Protein, 18 mg Sodium, 5.5 g Carbs, 4 g Sugars (1.5 g Added Sugars), 1 g Fiber
This article was originally published in the December 2022 issue. women’s health.
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