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Modified from Moira Nordholt in Fork Over Knives
Prep time: 10 minutes
•1 cup (6-8 large) pitted dried dates
•1½ cup almonds
•½ cup unsweetened cacao nibs, or ¼ cup unsweetened cocoa or carob powder
•1 teaspoon vanilla extract (optional)
•1-2 Tablespoons dried, shredded coconut (can be optional)
•If using dried dates, soak in water or orange juice for 5 minutes
•Pulse almonds in a dry food processor until chunked.
•Add dates, banana, cocoa or carob, and vanilla and blend until mixed
•Sprinkle coconut on bottom of pan
•Scape the mixture into the pan and spread evenly, pressing down gently with your hands. •Sprinkle more coconut over the top.
•Can be cut into bars and served immediately, or put in the fridge for an hour or more to harden up before cutting.
•They taste best at room temperature!
•If any are left, keep them in the fridge.
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