Cacao nibs are small, unsweetened pieces of cacao beans that add a rich, dark chocolate crunch to recipes. To make date paste, mash semisoft, pitted dates, such as medjool by hand. Dates vary in moisture content, so you may need to add a teaspoon of water if yours don’t hold the ry ingredients together.
1 cup raw almonds
1 cup date paste (about 12 large dates), packed
1/4 teaspoon sea salt
3 tablespoons goji berries
2 tablesppons cacao nibs
1 teaspoon vanillas extract or 1/2 teaspoon ground cinnamon (optional)
1. Line a baking sheet (any size) with parchment paper. Grind raw almonds into a powder. In a large bowl, mix together ground almonds, date paste, and salt. Add goji berries, cacao nibs, and vanilla or cinnamon, if using. Mix well. Press dough evenly into tray to desired thickness (doesn’t need to fill entire tray). Cut into bars. Store in an airtight container; no refrigeration needed. Will keep for 1 week.
Per serving: 190 cal, 11g fat (6 mono, 3 poly, 1 sat), 0mg chol, 5g protein, 22g carb, 4g fiber, 72mg sodium