Date, chocolate & raspberry bars (made with white beans puree)
People still talk to me about the very first bar recipe I published in my first book. I truly think I have its twin sister right here, and it’s just as delicious (which is a feat in itself), but this recipe is a bit lighter.
I keep some in my freezer, and I slice a few pieces for myself during the day (or night) for a little energy boost or for a tasty treat.
Particularities
- Serves12 to 16
- Prep time30 mins
- Timeout2 hours
- FreezingFreezes well
Ingredients
Dates
- 100 g of dark chocolate
- 1/4 cup of unsalted butter
- 1 1/2 cup (200 g) of whole medjool dates, pitted
- 1 cup of Graham cookie crumbs
Raspberries
- 1 cup of canned white beans, rinsed and strained
- 1/4 cup of frozen raspberries
- 1/4 cup of powdered sugar
- 1/4 cup of unsalted butter, melted
Chocolate
- 100 g of dark chocolate
- 1 tablespoon of unsalted butter
Steps
- Line a bread pan (9”x4”) with a plastic wrap. Set aside.
Dates
- Melt the butter and chocolate in a double boiler. Set aside.
- Puree the dates in a food processor, then add to a bowl. Add the crumbs and mix with your hands. Add the chocolate mix and make a dough.
- Add the dough to the mould and press it down into the bottom and shaping it into a flat surface then refrigerate.
Raspberries
- Blend all the raspberry ingredients to a food processor and blend until smooth.
- Pour into the mould and spread into an even layer. Add 2 to 3 frozen raspberries on top and then refrigerate for 15 minutes.
Chocolate
- Melt the chocolate and butter in a double boiler.
- Pour into the mould and spread into an even layer.
- Refrigerate for a minimum of 2 hours before slicing.
Tips & tricks
Run your knife under warm water before slicing your bars to avoid cracking the chocolate layer.
Recipe published on August 19, 2018
