Homemade Chocolate Hazelnut LärabarIngredients
- 2 1/2 cups medjool dates, pitted
- 3/4 cup almonds, toasted
- 3/4 cups hazelnuts, toasted
- 3 tablespoons cocoa powder
- 1/4 cup dark chocolate, finely chopped (optional)
To toast the almonds and hazelnuts, place them on a baking sheet and bake at 400°F for ten minutes. Remove from oven and transfer to a bowl or plate to cool.
Place dates in a food processor and pulse until a gooey semi-paste has formed (you want some bits of fruit, but not huge pieces). Empty the dried fruit into a large mixing bowl. Put the almonds, hazelnuts and cocoa powder in the food processor and pulse to coarse bits. You don’t want to make this a powder. Empty into the mixing bowl with the dried fruit. Knead the dried fruit and nuts together until combined and evenly distributed. Mix in the dark chocolate. Press the mixture into the bottom of an 8-inch or 9-inch square pan to about 1/2-inch thickness. Refrigerate the mixture for 30 minutes. Invert the pan’s contents onto a cutting board and slice to desired size. Makes about a dozen 1.5- x 3.5-inch bars with a few odd pieces leftover.