- Nonstick spray, for greasing
- 1/2 cup sliced almonds
- 1 pound Medjool dates, split and pitted
- Two 3.5-ounce dark chocolate bars (72%), coarsely chopped
- 3/4 cup raisins
- 1 1/2 tablespoons Bitterman’s Espresso Salt (see Note)
- 1 tablespoon extra-virgin olive oil
How to make this recipe
Preheat the oven to 350°. Grease the bottom and sides of a 9-inch-square baking pan with nonstick spray. Line the pan with parchment paper, allowing a 2-inch overhang on 2 sides.
Spread the almonds in a pie plate and bake in the oven for about 5 minutes, until lightly toasted. Let cool completely.
In a stand mixer fitted with the paddle, beat the dates with the chocolate at medium speed until the dates are pasty and the chocolate is evenly distributed, about 1 minute. At low speed, beat in the toasted almonds, raisins, coffee salt and olive oil until well mixed, about 5 minutes; scrape down the side of the bowl as needed.
Transfer the mixture to the prepared pan, top with a lightly greased sheet of parchment paper and pack in an even layer. Refrigerate until well chilled, about 2 hours. Cut into 18 bars and serve chilled.
The bars can be refrigerated in an airtight container for up to 1 week.
To purchase Bitterman’s, visit themeadow.com. You can also substitute 1 tablespoon of flaky sea salt mixed with 1 1/2 teaspoons of instant espresso powder.