-
1
Line a 9-inch x 13-inch straight sided pan with a piece of parchment paper so that the paper hangs over the long edges.
-
2
Set aside.
-
3
Fit a food processor with a metal blade.
-
4
Add the almonds to the processor and pulse until they are uniformly finely chopped (think fresh bread crumb texture.)
-
5
Add the chocolate chips and pulse again until the chocolate chips are also finely chopped.
-
6
Pour the chocolately nuts into a large mixing bowl and set aside.
-
7
Add half of the dates to the food processor and process until a paste forms and clumps together in the workbowl.
-
8
Open the food processor and add in 1 tablespoon of the nut butter and half of the chocolatey ground nuts.
-
9
Replace the lid and process until evenly combined.
-
10
Scrape into the prepared pan.
-
11
Repeat these steps with the remaining dates, chocolatey nuts and nut butter.
-
12
When all of the ingredients have been thus processed, wet your hands and use them to press the mixture as evenly over the bottom of the pan as possible.
-
13
Fold the excess parchment over the bars to cover them and use something flat and heavy to press down firmly on the mixture until it is smooth.
-
14
Refrigerate for at least 2 hours before moving onto the slicing surface.
-
15
To slice:
-
16
Use the excess parchment paper like a sling to transfer the now-firm bars from the pan to a large cutting board.
-
17
Cut into desired size (I prefer 30 squares) and store in the refrigerator in a tightly covered container.
-
18
An unrefrigerated bar will be good for 48 hours, covered, at room temperature.
