3-Ingredient Paleo Candy Bars
These easy homemade Paleo Candy Bar bites are perfect when you want a sweet treat. Tempering the chocolate will allow you to leave them out at room temperature, and feel like a true confectionery treat.
Ingredients
- 16 whole16 whole16 whole Medjool Dates, pitted
- 1/4 cup1/4 cup1/4 cup Cashew Butter, Georgia Grinders
- 16 oz16 oz16 oz Semi-Sweet Chocolate Chips
- 2 Tbsp2 Tbsp2 Tbsp Roasted and Salted Cashews, chopped
- 1 tsp1 tsp1 tsp Primal Palate Kosher Flake Salt
Optional topping
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Slice the dates lengthwise and remove the pits. Place on a parchment lined sheet
- Fill each date with cashew butter, about 1/2 tsp each.
- Temper the chocolate. For easy tempering, place 2/3 of the chocolate in a glass bowl. Microwave on 50% power for 60 second intervals. Stirring after each interval, until the chocolate is melted and temperature is 110F.
- "Seed" the melted chocolate with the remaining chocolate chips, stirring in a little a time, making sure that the added chocolate is fully melted before adding more. Repeat until all the chocolate is used.
- Once the chocolate has cooled to 90F, you can start coating the dates.
- Drizzle the melted chocolate over the cashew butter to seal it in, then coat the entire date with chocolate.
- Using a fork, lift the date from the chocolate and allow the excess chocolate to drizzle off.
- Scrape any remaining chocolate from the bottom of the fork before transferring the date to your parchment lined sheet.
- Sprinkle with the chopped cashews and flaky salt, if desired. Repeat with the remaining dates.
- Drizzle the tops of the dates with any remaining chocolate, if desired.
- Once the chocolate has hardened, enjoy!
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