For the Base Layer
For the Middle Layer
- 10 pitted Medjool dates
- ¼ cup almond butter
- 1 tbsp pure maple syrup
- 3 tsp vanilla bean paste
- ¼ tsp sea salt
- 2-3 tbsp milk (add more if necessary to reach desired texture of smoothness)
For the Chocolate Topping Layer
- ½ cup dark chocolate, melted
- 1 tsp coconut oil
Directions
Base layer
- In a large mixing bowl, combine the almond flour, protein powder, cinnamon, and sea salt.
Pour in the melted coconut oil, almond butter, maple syrup, and vanilla bean paste, then mix until a soft dough comes together.
- Line an 8×8-inch pan (or a similar size) with parchment paper and press the dough evenly into the bottom. Place the pan in the freezer while you prepare the next layer.
Middle layer
- In a food processor, blend the dates, maple syrup, almond butter, vanilla, and sea salt until combined.
- Slowly add almond milk as needed until the mixture becomes smooth and thick.
- Spread this evenly over the chilled base layer.
Chocolate topping layer
- Melt the chocolate and coconut oil together in a small bowl in the microwave in 20-second intervals, stirring between each round until smooth.
- Pour the melted chocolate over the date layer, then gently tilt the pan to spread it evenly across the surface.
- Transfer the pan back to the freezer and let it set for 2–4 hours, or until firm.
- Once set, remove from the freezer, sprinkle with flaky sea salt, and cut into bars.
Chef’s Tips
- Chill between layers. Keep the crust cold before adding the date layer so everything stays neat and the chocolate sets evenly.
- Soften dates for a smooth center. If dates feel dry, soak briefly in hot water, drain well, and pat dry before blending.
- Press and cut cleanly. Press the base evenly with a flat cup, then slice bars cold using a warm, dry knife for sharp edges.
Notes
Store in an airtight container in the refrigerator for a softer texture or in the freezer for a firmer bite.
Recipe by @balancebybrookerdn
For the Base Layer (weights are rounded; protein powder varies by brand.)
- 145 g finely ground almond flour (from about 1½ US cups)
- 45 g vanilla protein powder (from about ½ US cup, lightly spooned)
- 60 mL melted coconut oil (from about ¼ US cup)
- 85 g almond butter (from about ⅓ US cup)
- 30 mL pure maple syrup (from about 2 US tbsp)
-
10 mL Madagascar Bourbon Pure Vanilla Bean Paste (2 US tsp)
Learn More
- 2 g ground cinnamon (about ¾ US tsp)
- 1.5 g fine sea salt (about ¼ US tsp)
For the Middle Layer
- 10 pitted Medjool dates
- 64 g almond butter (from about ¼ US cup)
- 15 mL pure maple syrup (1 US tbsp)
- 15 mL vanilla bean paste (3 US tsp)
- 1 g fine sea salt (about ¼ US tsp)
- 30–45 mL milk, as needed (from about 2–3 US tbsp; add more if needed for a smooth blend)
For the Chocolate Topping Layer
- 90 g dark chocolate, melted (from about ½ US cup chopped chocolate or chips)
- 5 mL coconut oil (1 US tsp)
Directions
Base layer
- In a large mixing bowl, combine the almond flour, protein powder, cinnamon, and sea salt.
Pour in the melted coconut oil, almond butter, maple syrup, and vanilla bean paste, then mix until a soft dough comes together.
- Line a 20 × 20 cm square pan (same capacity as an 8 × 8 in pan) with parchment paper and press the dough evenly into the bottom. Place the pan in the freezer while you prepare the next layer.
Middle layer
- In a food processor, blend the dates, maple syrup, almond butter, vanilla bean paste, and sea salt until combined.
- Slowly add milk, about 15 mL at a time, until the mixture becomes smooth and thick.
- Spread this evenly over the chilled base layer.
Chocolate topping layer
- Melt the chocolate and coconut oil together in a small bowl in the microwave in 20-second intervals, stirring between each round until smooth.
- Pour the melted chocolate over the date layer, then gently tilt the pan to spread it evenly across the surface.
- Transfer the pan back to the freezer and let it set for 2–4 hours, or until firm.
- Once set, remove from the freezer, sprinkle with flaky sea salt, and cut into bars.
Chef’s Tips
- Chill between layers. Keep the crust cold before adding the date layer so everything stays neat and the chocolate sets evenly.
- Soften dates for a smooth center. If dates feel dry, soak briefly in hot water, drain well, and pat dry before blending.
- Press and cut cleanly. Press the base evenly with a flat cup, then slice bars cold using a warm, dry knife for sharp edges.
Notes
Store in an airtight container in the refrigerator for a softer texture or in the freezer for a firmer bite.
Recipe by @balancebybrookerdn
