Ingredients
Makes approximately 15 servings:
- 1 cup + 2 tablespoons (3.5 oz / 100 g) shredded coconut
- 2/3 cup (2.5 oz / 70 g) high-quality Dutch-process cocoa powder, sifted
- 14 medium Medjool dates (9 oz / 260 g), pitted and stem removed
- Alternative: 1/2 package (8.8 oz / 250 g) of compressed date paste
- 3 tablespoons (1.5 fl oz / 45 ml) silan (date syrup), unsweetened
- A small amount of cocoa powder or grated dark chocolate (for garnish)
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Instructions (Makes about 30 pieces):
- Place the shredded coconut in a food processor fitted with a steel blade. Sprinkle the sifted cocoa powder on top.
- If using whole dates, cut each one into three pieces crosswise (skip this step if using date paste). Add the chopped dates to the food processor. Pulse several times until the mixture resembles dry, uniform crumbs about the size of peas.
- Add the silan and pulse three more times until the mixture forms large, moist, sticky clumps. Be careful not to over-process, as this could cause the mixture to form a single rolling ball around the blade.
- Line the base of a rectangular container (approximately 5 x 8 inches / 12 x 20 cm) with parchment paper and prepare another sheet of parchment for covering.
- Place the date mixture on the parchment-lined base, cover with the second sheet of parchment, and press down firmly to flatten into a rectangle about 3/4 inch (2 cm) thick. Flip the rectangle over so the bottom parchment is now on top, and smooth the surface with your fingers to create an even layer.
- Seal the container with an airtight lid and refrigerate for 1 hour to set.
- Remove from the fridge, peel off the parchment paper, and cut into bars measuring approximately 3/4 inch x 2 1/3 inches (2 cm x 6 cm).
- Before serving, dust lightly with cocoa powder. Store in an airtight container in the refrigerator for up to one week. Remove from the fridge about 30 minutes before serving.