Inspired by New Zealand Manuka Honey and Raglan Coconut Yogurt!

This treat is packed with chocolicious energy, nutritious goodness, and excellent for digestion. Imagine honey sweetened dates smothered in creamy coco-nutty butter, topped with dark chocolate…mmm.

Choccy-Nut Butter-Date Bars are a perfect reward to accompany an active lifestyle. As a frozen dessert, these bars are very refreshing in the summer months, and last well!

The story behind the recipe:

While staying in Raglan, New Zealand, a quaint surf town on the West coast, I found myself wondering what to do with an overabundance of dates that I found on sale at a natural food store. Having been residing in a household with a lovely employee of Raglan Coconut Yogurt (Sarah), a delicious idea came to mind!: Healthy coconut yogurt-infused date bars, paired with honey-sweetened nut butter and chocolate. Already equipped with a jar of wild Manuka honey for sweetening, dates and coconut yogurt, I went to town in search of chestnut butter, bars of chocolate and a crust for the bottom layer.

I initially sought out chestnut butter, because chestnuts grow very well in New Zealand. However any type of nut butter would do well with this recipe. Since I only found chestnuts in the shell, I decided to settle on good ‘ole American peanut butter, as I was lacking a food processor. I also figured since this dessert was already vegan from the coconut cream yogurt, I might as well go all out alternative/vegan/paleo/gluten-free. All I had to do was grab some gluten free corn flakes and dark chocolate bars.

Using only a handful of plant-based ingredients makes this recipe easy, healthy and absolutely yummy!

Biting into this treat after a surf session or summiting a peak is a blissfully indulgent way to sustain energy levels and enjoy the outdoors.

Health benefits of Manuka honey:

Manuka honey is used as a natural ointment for wounds and natural antibiotic. Proponents also claim that Manuka honey aids digestion, IBD, acid reflux, acne, allergies, teeth and sinus issues. When bees pollinate from the Manuka tree (a common New Zealand scrub plant), their honey is more potent than standard honey bee honey. This is because it has a higher concentration of methylglyoxal (MGO).

CHOCCY-NUT BUTTER-DATE-BARS

(Made with Raglan Coconut Yogurt and Manuka Honey)

Ingredients

2 cup of packed dates (pitted & chopped)
2 cups of natural, creamy nut butter (i.e. peanut, almond, chestnut)
5-7 tablespoons coconut yogurt (I suggest vanilla-flavored Raglan Coconut Yogurt)
3-6 tablespoons of coconut milk
2 tablespoons Manuka honey
2 bars of dark chocolate
5-6 cups of non-GMO corn flakes, quinoa flakes, or any ‘ole dry crust option
Pinch or two of sea salt
1 tablespoon of coconut oil to grease pan
(Optional) 1-2 tablespoons of coconut oil to candy the chopped dates
(Optional) 2 teaspoons of vanilla extract

Directions

Grease a ~10 x 15 inch pan with coconut oil (or divide into smaller pans).
Pit and chop dates.
1. Option 1: Candy the chopped dates with coconut oil (heat dates on a stovetop tossed with coconut oil for a few minutes, then let cool.)
2. Option 2: If your dates are gooey like medjool dates, consider blending them into the nut butter mixture with a food processor.
Add the dates, nut butter, honey, yogurt and salt to a stovetop pan, stirring thoroughly. Heat the mixture on low heat for a few minutes to fully marry the ingredients–adding coconut milk until the consistency of the mixture is smooth, thick and creamy. If the mixture feels too stiff, keeping mixing in the milk, but don’t over do it! Otherwise the cereal crust will get soggy.
1. Optional: Add the mixture ingredients to a food processor. Process until they form a smooth, thick, creamy paste.
Press the cereal into the prepared baking dish in an even layer. (Cereal should break into slightly smaller pieces).
Scoop the mixture over the crust and spread evenly.
Heat the chocolate on low heat, stirring until melted. Be careful to not burn the chocolate on the bottom of the pan.
Spoon the melted chocolate over the bars in an even layer. Then rake the chocolate with fork grooves for a fun texture.
Cover the pan and place them in freezer for 30 minutes or until firm.