Ingredients
The Base
- 1 ½ cups pecans
- 10 medjool dates
- ½ cup peanut butter
- 1 tsp vanilla extrac
- pinch of sea salt
The Topping
- ¾ cup dairy free chocolate chips (or 2 chocolate bars of choice)
- 1 tbsp peanut butter
Instructions
- In a food processor, pulse all of the base ingredients for about 30 seconds to 1 min, making sure to leave consistency (i prefer it kind of chunky).
- Line 8x8 baking dish with parchment paper.
- Press the base ingredients firmly and evenly in the baking dish.
- Melt the chocolate and peanut butter in a small bowl in the microwave in 30 second increments.
- Pour chocolate evenly on top.
- Add some chopped pecans on top and freeze for 30 min before slicing into squares.
- YEAH! XO
Calories: 2922kcal | Carbohydrates: 348g | Protein: 41g | Fat: 180g | Saturated Fat: 54g | Polyunsaturated Fat: 34g | Monounsaturated Fat: 65g | Sodium: 214mg | Potassium: 2676mg | Fiber: 43g | Sugar: 287g | Vitamin A: 441IU | Vitamin C: 2mg | Calcium: 509mg | Iron: 16mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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