date and walnut bars

Authorali
DifficultyBeginner

Description:
If you want to use the wonderful benefits of Piarom date and walnut, don’t lose the recipe. Most of the calories in dates come from carbs. The rest are from a very small amount of protein. Despite their calories, dates contain some important vitamins and minerals in addition to a significant amount of fiber. Dates also contain several vitamins and minerals, in addition to fiber and antioxidants. Including dates in your diet is a great way to increase your fiber intake too! Lastly, compared to similar types of fruit, such as figs and dried plums, dates appear to have the highest antioxidant content. Like other nuts, most of the calories in walnuts come from fat. This makes them an energy-dense, high-calorie food. However, even though walnuts are rich in fat and calories, studies indicate that they don’t increase obesity risk when replacing other foods in your diet.
Date and walnut bars
The ingredients of these date and walnut bars are not that tricky or twisted. Just make sure of the following to get the right balance of flavors and the perfect dessert!

Yields1 Serving
Prep Time6 minsCook Time14 minsTotal Time20 mins
 1 tbsp vegatable oil, plus more for brushing pan
 1 ¾ cups walnut pieces
 2 cups chopped Piarom dates
 ¼ cup natural peanut butter
 2 tsp pure vanilla extract
 ¼ tsp salt
 ¾ cup Amul 55% dark chocolate
 Flaky sea salt
1

Brush a 9-by-5-inch loaf pan with oil and line with parchment, leaving a 2-inch overhang on long sides.

2

In a food processor, pulse 1 1/2 cups walnuts, dates, peanut butter, vanilla, and salt until finely chopped and the mixture holds together.

3

Transfer to a parchment-lined pan and lightly knead to pack together.

4

Refrigerate until firm for 20 minutes.

5

Meanwhile, melt chocolate with oil.

6

Take the nut mixture and press into loaf pan. Drizzle with chocolate.

7

Sprinkle with remaining 1/4 cup walnuts and flaky salt.

8

Refrigerate until firm, for at least 2 hours.

9

To serve, let stand at room temperature 10 minutes, then remove from pan using parchment before slicing.

Ingredients

 1 tbsp vegatable oil, plus more for brushing pan
 1 ¾ cups walnut pieces
 2 cups chopped Piarom dates
 ¼ cup natural peanut butter
 2 tsp pure vanilla extract
 ¼ tsp salt
 ¾ cup Amul 55% dark chocolate
 Flaky sea salt

Directions

1

Brush a 9-by-5-inch loaf pan with oil and line with parchment, leaving a 2-inch overhang on long sides.

2

In a food processor, pulse 1 1/2 cups walnuts, dates, peanut butter, vanilla, and salt until finely chopped and the mixture holds together.

3

Transfer to a parchment-lined pan and lightly knead to pack together.

4

Refrigerate until firm for 20 minutes.

5

Meanwhile, melt chocolate with oil.

6

Take the nut mixture and press into loaf pan. Drizzle with chocolate.

7

Sprinkle with remaining 1/4 cup walnuts and flaky salt.

8

Refrigerate until firm, for at least 2 hours.

9

To serve, let stand at room temperature 10 minutes, then remove from pan using parchment before slicing.

date and walnut bars

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