Mexican Chocolate Walnut Snack Bars

Mexican Chocolate Walnut Snack Bars
By
Mexican Chocolate Walnut Snack Bars
Heather Connell

Mexican Chocolate Walnut Snack Bars

These are known as a snacks-on-the-go in my house, especially for my kids during those busy summer months — they love them, and I love that I know what is in them! I’ve found it helps to freeze these before heading out so they are perfect by the time you are ready to eat them.

This recipe is from the 'Powerful Paleo Superfoods' cookbook.  Click here for more information on the cookbook.

Click here to see more paleo recipes.

8
Servings
50
Calories Per Serving
Deliver Ingredients

Notes

Tip: To toast nuts and seeds, preheat the oven to 350 degrees. Evenly distribute them on a baking sheet and bake for about 5 minutes, or until fragrant and lightly golden. Be careful not to overcook and burn them.

Ingredients

  • 1 ¼ Cup Medjool dates, pitted and chopped
  • ¾ Cup almonds, toasted
  • ½ Cup walnuts, toasted
  • ¼ Cup pumpkin seeds, toasted
  • 3 Tablespoons cacao powder
  • 1 Teaspoon ground cinnamon
  • Pinch of salt

Directions

Place all the ingredients into a food processor and process until a paste forms. If a paste doesn’t form, add 1 tablespoon (15 ml) of water and continue to process until a paste or dough forms.

Line a loaf pan with parchment paper, and press the date mixture into the pan. Place in the refrigerator for about 15 to 20 minutes to help the bars form. They will also be easier to cut into bars when they are a little cold.

Remove the parchment paper from the pan, and slice the date mixture into bars. (I cut some of them in half for a perfect kid-size snack.)

Wrap up the bars individually in the parchment and tie them with string. Then place the bars in an airtight container and store them in the refrigerator or freezer. If you keep them in the freezer, you can enjoy them frozen or allow the bars to thaw to room temperature before eating.

Nutritional Facts

Total Fat
2g
3%
Sugar
3g
3%
Saturated Fat
1g
4%
Cholesterol
1mg
0%
Carbohydrate, by difference
8g
6%
Protein
1g
2%
Vitamin A, RAE
7µg
1%
Vitamin C, total ascorbic acid
1mg
1%
Calcium, Ca
5mg
1%
Choline, total
2mg
0%
Fiber, total dietary
1g
4%
Folate, total
1µg
0%
Iron, Fe
1mg
6%
Magnesium, Mg
10mg
3%
Phosphorus, P
16mg
2%
Sodium, Na
4mg
0%
Water
27g
1%

Mexican Shopping Tip

How hot is that chile pepper? Fresh peppers get hotter as they age; they will achieve a more reddish hue and sometimes develop streaks in the skin.

Mexican Cooking Tip

There are 60 varieties of chile peppers, many of which are used in Mexican cooking. Handle them with care. When handling the spicier kinds, gloves are recommended. Always wash your hands with soap and warm water before touching your eyes.

Mexican Wine Pairing

Tempranillo or other light Spanish red wine types with paella, even seafood paella. Various other wines depending on what rice is cooked with; see Pasta Recipes and other individual food types.