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Home | Recipes | All Desserts

Chocolate, Date and Orange Bars

By Adriana Harlan | 8 Comments | Updated: Dec 17, 2020 · Published: Feb 20, 2013

Recipe Reviews
5 from 1 review

Soft on the inside with a hit of orange, a creamy chocolate topping and a delicious hazelnut crust... These are a real treat!

four square pieces of chocolate date orange bars  sitting on round white plate

Recipe

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Chocolate, Date and Orange Bars

5 from 1 review
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Recipe byRecipe by Adriana Harlan
ServingsServings: 12
Prep TimePrep Time 1 hour hr
Cook TimeCook Time 42 minutes mins
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Ingredients
 

Crust:

  • ½ cup hazelnuts
  • 1 cup blanched almond flour
  • 1 tablespoon raw honey
  • 6 tablespoons butter, cold

Filling:

  • 2 cups Medjool dates
  • 6 tablespoons butter
  • ½ cup water
  • 1 rind orange
  • 2 tablespoons orange juice
  • 1 ⅓ cup blanched almond flour
  • 1 egg
  • ¼ teaspoon baking soda

Chocolate Ganache:

  • 2.5 tablespoons cacao butter
  • 3.5 tablespoons raw cacao powder
  • 1 tablespoon raw honey
  • ¼ teaspoon vanilla extract
  • 2 tablespoons heavy cream
To see the brands I use, click each ingredient above or visit my Amazon shop Amazon shop!

Instructions

Crust:

  • Preheat the oven at 350°F.
  • Roast the hazelnuts for about 10 minutes or until the skin begin to crack.
  • Remove the skins from the hazelnuts.
  • Grind the hazelnuts in a blender, or food processor.
  • In a bowl combine the ground hazelnuts, butter, honey and almond flour.
  • Line an 8×8 baking pan with parchment paper.
  • Pat the hazelnuts mixture on to the baking pan in an even layer.
  • Bake for about 12 minutes or until crust starts to turn brown. Set on a wire rack to cool.

Filling:

  • Combine the dates, butter and water in a sauce pan.
  • Simmer, stirring occasionally until the butter has dissolved and the dates have broken down to form a pulp.
  • Remove the pan from heat and beat in the grated rind of 1 orange and the 2 tbs of orange juice. Allow it to cool.
  • In a separate bowl mix the almond flour with baking soda and 1 egg.
  • Add the almond flour mixture to the date mixture, then spread the filling evenly over the hazelnut base.
  • Bake for 30 minutes at 350°F.
  • Let it cool and go on to making the chocolate ganache.

Chocolate Ganache:

  • Melt the cacao butter over a double boiler until it reaches 122°F/50°C.
  • Add the cacao powder, honey and vanilla and mix until all combined.
  • Add 2 tbs of heavy cream and mix.
  • Pour the chocolate ganache over the baked bars.
  • Allow it to cool in the fridge for about 2 hours, cut into bars and serve.

Notes

Keep refrigerated.

Nutrition per serving

Calories: 370.4kcalProtein: 6.8gFat: 28.8gSaturated Fat: 10.2gSugar: 20.5gFiber: 4.9gCarbohydrates: 28gNet Carbs: 23.1g
*This post may contain affiliate links and as an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy disclosure policy for more details.
Made this recipe?Let me know how it was! Please leave a review and photo in the comments below.

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