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    Home | Recipes | All Desserts

    Chocolate, Date and Orange Bars

    By Adriana Harlan | 8 Comments | Posted: Feb 20, 2013 (updated: Dec 17, 2020)

    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

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    Chocolate, Date and Orange Bars

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    5 from 1 review
    Recipe by Adriana Harlan
    Servings :12
    Prep :1 hr
    Cook :42 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.

    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 for more details.

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    About Adriana Harlan
    Hi I'm Adriana, a chocoholic who recreates classic desserts using clean, wholefood ingredients so you can indulge more healthfully. Meet Adriana →

    *Gluten-free, Paleo, Vegan dessert recipes*

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