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I know, I overuse dates. But they’re a favorite of mine, especially on Pesach. We made charoset. We made turkey-wrapped dates. We had almond butter-stuffed and chocolate-covered dates. But this is that feel-good Pesach candy bar. It’s perfect for those with a sweet tooth. But another thing: It’s also a “feels good” sweet—with no yucky potato starch feel afterward. Sometimes we don’t feel good after eating the sweets, and sometimes we feel perfectly happy and satisfied. Yum.
1 and 1/2 cups Gefen Almond Flour
1/2 cup Gefen Almond Butter
pinch of salt
1/2 teaspoon vanilla extract
1/4 cup Gefen Almond Butter
1/4 cup non-dairy milk/rice milk/water
pinch of salt
1/2 teaspoon vanilla extract
1 and 1/2 cups chopped chocolate or chocolate chips
1 tablespoon oil/coconut oil
Grease an eight-inch square baking pan (or an eight- or nine-inch round will do).
In a food processor, combine all bottom-layer ingredients. You want to use the liquid/oil that comes with the almond butter, not only the thick part. Press into pan. Smooth using a spatula, then place in freezer.
Combine middle-layer ingredients (you don’t need to wash the processor first). Mix until smooth. You might need more liquid; add just a bit at a time if needed. Spread this “caramel” over base. Freeze for another 15 minutes.
Combine chocolate and oil in a small baking pan and place in the oven or over a double boiler until melted. Pour melted chocolate on top and put it back into the freezer to set. Once set, cut into bars.
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