Snacks & Nibbles
Chocolate Bar Kurma Kacang Panggang (Date and Roasted Nut Chocolate Bars), Dense, Sweet, and Energizing
Prep
20 min
Cook
10 min
Servings
8
Level
Easy
These chocolate bars combine the natural sweetness of dates with the savory crunch of roasted nuts, all coated in chocolate that melts in your mouth. The texture is dense and chewy, making it perfect as an energy snack before a workout or a hunger-buster between activities. No oven needed—the process is super simple, even for beginners who want to make a healthy yet delicious snack.
🧂 Ingredients
🍽️ Servings: 8
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 200 grams medjool dates, pitted
- 80 grams roasted almonds, roughly chopped
- 60 grams roasted peanuts, skinless, roughly chopped
- 50 grams instant oats
- 200 grams dark chocolate, melted
- 2 tbsp honey
- 1 tbsp coconut oil
- 1/4 tsp fine salt
- 20 grams whole roasted almonds, for topping
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👩🍳 Instructions
- 1 Prepare a 18x18 cm (7x7 inch) square baking pan, lining it with parchment paper so it covers all sides for easy removal later.
- 2 Put the pitted dates into a food processor and process for 1-2 minutes until they form a thick, sticky paste, similar to a dodol (sticky toffee) dough.
- 3 Transfer the date paste to a large bowl, add the honey and coconut oil, and stir with a spatula until fully combined.
- 4 Add the instant oats, chopped almonds, chopped peanuts, and fine salt to the date mixture. Mix and knead by hand (you can use plastic gloves) for 3-5 minutes until everything is well combined and the mixture feels firm when pressed.
- 5 Pour the mixture into the prepared pan, flatten it with the back of a spoon or spatula, and press firmly until the surface is dense and even on all sides. Place in the freezer for 20 minutes to firm up.
- 6 While waiting, melt the dark chocolate using a double boiler method over boiling water, stirring continuously for 3-4 minutes until the chocolate is smooth and glossy. Turn off the heat.
- 7 Remove the pan from the freezer, lift out the mixture along with the parchment paper, and cut into 8 bars, each about 9x4 cm (3.5x1.5 inches), using a sharp knife briefly warmed to ensure clean cuts.
- 8 Dip or drizzle each bar with the melted chocolate until evenly coated, using a fork to turn them so all sides are covered in chocolate.
- 9 Place the chocolate bars on a wire rack lined with parchment paper, and sprinkle with whole almonds for topping before the chocolate fully hardens.
- 10 Let them sit at room temperature for 10 minutes, then refrigerate for at least 30 minutes until the chocolate coating is completely hard and glossy before serving.
💡 Tips
• Use soft, sticky medjool dates so the mixture binds easily; if the dates are too dry, soak them in warm water for 10 minutes first, then drain.
• Warm the knife by dipping it briefly in hot water before cutting the mixture, so the bars come out neat and don't crumble.
• Store the chocolate bars in an airtight container in the fridge; they'll keep for up to 2 weeks, perfect for a weekly snack stash.
• You can swap the almonds for cashews or walnuts if you like, just make sure to roast them first for a more intense aroma.
📊 Nutrition Facts / serving
245
Calories (kcal)
5 g
Protein
14 g
Fat
28 g
Carbs
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