Peden + Munk
This mixture gets pretty sticky in the food processor. Don’t be alarmed if you have to scrape and pulse and scrape and pulse to keep the machine moving.
Recipe information
Yield
Makes 12 Servings
Ingredients
Nonstick vegetable oil spray
2
cups pitted Medjool dates
¾
cup raw cacao powder
1
cup unsweetened shredded coconut, divided
¼
cup cacao nibs
2
tablespoons agave syrup
1
teaspoon kosher salt
Need to make a substitution?
Preparation
Step 1
Coat 8x8” baking pan with vegetable oil spray; line with parchment, leaving overhang on all sides. Process dates, cacao powder, ¾ cup coconut, cacao nibs, agave syrup, salt, and 2 Tbsp. water in a food processor until smooth (you may need to stop and scrape down sides a few times). Press mixture firmly into prepared pan.
Step 2
Scatter remaining ¼ cup coconut over top; press to adhere. Cut into bars.
Step 3
DO AHEAD: Bars can be made 2 weeks ahead. Store airtight at room temperature.
Nutrition Per Serving
Calories (kcal) 220 Fat (g) 10 Saturated Fat (g) 7 Cholesterol (mg) 0 Carbohydrates (g) 30 Dietary Fiber (g) 7 Total Sugars (g) 20 Protein (g) 5 Sodium (mg) 180