Dark Chocolate Pistachio Raw Bars

I have been on a kick making homemade raw bars or homemade "larabars".  First, there were the Chocolate Chip Cookie Raw Bars, and since then I have made a few others varieties -- including Dark Chocolate Cherry and Vanilla Walnut Shortbread.  Loved 'em both!  However, these are my favorite so far.  Its no surprise since one of my favorite snacks is dark chocolate chips, pistachios and dried cherries -- the perfect trail mix blend. 

 

I've made these bars twice now because I love them so much.  That's saying a lot because I normally prefer to experiment with new flavors and recipes.  I prefer to store them in the freezer because they last longer and they get soft at room temp. 

 

If you have any raw bar recipes, send them my way!

 

Dark Chocolate Pistachio Raw Bars

Source:  adapted from Rebecca Katz, The Longevity Kitchen, via PureWow Recipes

Yields:  16 bars

Ingredients

⅓ cup whole almonds, toasted

8 ounces Medjool dates, halved and pitted

1 ounce unsweetened baking chocolate, finely chopped

½ teaspoon pure vanilla extract

⅛ teaspoon salt

⅓ cup dried cherries

⅓ cup shelled unsalted pistachios (Pistachio Nutmeats found at Trader Joe's)

1.65 ounces dark chocolate (72% cacao), finely chopped (found at Trader Joe's, as well!)

2 tablespoons unsweetened shredded coconut

Directions

In the bowl of your food processor, mix together the almonds, dates, unsweetened baking chocolate, vanilla and salt. Process until the pieces are all uniform in size and a sticky dough begins to form. Add the dried cherries and pistachios and pulse a few times. Add chopped dark chocolate and shredded coconut and pulse just until incorporated.

 

Line a sheet pan with parchment paper and pour the dough out onto it. Shape the dough into one large rectangular brick and refrigerate until firm, about 5-10 minutes. Slice the bar into 16 small rectangles (this is to mimic the shape of Larabars). You can cut into larger squares if you'd like!  Store in an airtight container in the refrigerator for a few weeks or up to a month in the freezer.