© Constantine Poulos
Active Time
30 MIN
Total Time
2 HR 30 MIN
Yield
Serves : 18

San Francisco chef Chris Cosentino is an avid cyclist who often takes lengthy rides. He developed these clean bars to take on the road: They have minimal ingredients but pack a ton of flavor. His secret ingredient is coffee salt, which gives a jolt of energy while also replenishing sodium levels. Slideshow: More Dessert Bar Recipes

How to Make It

Step 1    

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. 


Step 2    

Spread the almonds in a pie plate and bake in the oven for about 5 minutes, until lightly toasted. Let cool completely. 


Step 3    

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. 


Step 4    

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. 


Make Ahead

The bars can be refrigerated in an airtight container for up to 1 week.

Notes

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.

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