¼ cup raw walnut pieces
¼ cup raw almonds
2 cups pitted Medjool dates (about 20)
1 tsp pure vanilla extract
1/8 tsp fine sea salt
1/3 cup semi-sweet or dark chocolate chips
¼ cup unsweetened cocoa powder
Add the nuts to a food processor bowl, process until finely chopped. Knock out into a small bowl, set aside.
Add the dates and process until a paste forms, add the nuts and remaining ingredients, process on high until a ball forms and the texture is as fine as you like.
Line an 8×8″ baking dish with plastic wrap, with enough extra to hang over the sides. Scrape the mixture out of the bowl into the lined dish. Pat out with a spatula, then cover with the over hanging plastic wrap and pat/press smooth till they fill the pan evenly. Chill overnight in the refrigerator, cut into bars and wrap each bar. Store in the refrigerator for up to 2 weeks. For best taste, let warm up to room temperature before eating.
I cut ours into 8 bars.
While these will last, do realize they are not best for warm weather hiking and you must protect them as they are soft. Spring temps though make them a good choice.
If you source your ingredients the bars can be vegan and are gluten-free as well.
From my personal blog: