Delicious Eats

Cocoa Bars

Corn Free, Gluten Free, Soy Free, Wheat Free

A fancy gluten-free treat made of sea salt and chocolate that doesn’t require any cooking. These are great for breakfast or as a midday snack, giving you an energy boost whenever you need it.


1/2 cup (50 g) pecan halves

18 dates (not Medjool), pitted and coarsely chopped

1/2 cup plus 2 tablespoons (50 g) unsweetened cocoa powder Pinch fine sea salt or fleur de sel

3 tablespoons (63 g) agave nectar to taste


Grind pecans  in food processor until finely ground. Add dates, cocoa, and salt. Process until dates are ground; it might take a few minutes, so patience is key. Add agave and pulse until a paste forms. Sample a little to see if it needs more agave. Press mixture into an 8 x 4-inch (20 x 10 cm) loaf pan lined with parchment paper. Freeze for 1 hour. Slice into desired serving pieces. Store in fridge or freezer.

YIELD: 4 to 6 bars

Variations: This treat offers limitless possibilities! Switch up the type of nut or dried fruit, use carob instead of cocoa powder or don’t use either, increase or decrease the amount of dry or liquid sweetener, or for extra crunch, take a tip from our editor and friend Amanda Waddell and add 3/4 cup (14 g) puffed cereal when you’re almost done processing the ingredients and moisten the mixture with 2 teaspoons melted coconut oil. You can also use the mixture to shape into balls.

From: The Complete Guide to Vegan Food Substitutions, Celine Steen, Joni Marie Newman, Fair Winds Press 2010.