Ingredients
Equipment
Method
- Preheat your oven to 320°F. Line a baking sheet with parchment paper. Soak the dates in 1/3 cup very hot water and set aside.
- Add the oats and almonds to a food processor and blitz until you have a fairly fine flour. Add the cocoa powder and process again until combined.
- Add the soaked dates and their soaking water directly to the food processor along with the maple syrup, cocoa butter (if using), cacao nibs (if using), salt, baking soda, and vanilla. Process until everything comes together into a cohesive dough — a full minute is fine.
- Fold in the chocolate chips by hand, then transfer the dough onto the parchment-lined baking sheet. Use your hands to press it into a rough square about 1/2 inch thick.
- Bake for 10 minutes until slightly firm. Let cool for a few minutes, then cut into squares.
Nutrition
Video
Notes
Shalva's note: These firm up as they cool, so don't overbake chasing a done look in the oven. They should feel a little underdone when you pull them — that's right. Store in an airtight container at room temp for 3–4 days, or refrigerate for up to a week. The chocolate chips or cocoa butter is a small touch that adds a smoother chocolate flavor, but totally skippable.