Chocolate Cherry Pecan Date Bars

Chocolate Cherry Pecan Date Bars1

To think these Chocolate Cherry Pecan Date Bars are good for you may seem crazy, but it’s true. These simply put, hands down, are my new favorite indulgence. They are incredible in richness, flavor and texture. They fill the sweet tooth need and the intense chocolate cherry flavor is amazing.

I never was one to think I would be so conscious of what I was eating and putting into my body, but these days after all the effort of working out and losing weight I know what it takes to take it off. It’s hard work people, and the older I get, the harder it is. So I pick and choose what I indulge in these days.

Dates and prunes to me were for old people, but these date recipes I have been tinkering with are pretty damn good. It allows for a fantastic texture and sweetness while giving you fiber, iron, magnesium, potassium and three vitamins, A, B and K to boot! The chocolate comes from cocoa powder and when combined with the dried cherries, it’s one sweet combination.

Chocolate Cherry Pecan Date Bars2

First, let’s line an 8×8 baking dish with parchment paper and set aside.

You can either buy the almond flour, or as it’s also known as almond meal, at your local market or make it yourself. It’s really easy. Place the almonds in the food processor and whirl away! When it’s the consistency of cornmeal stop and set aside. I use it often instead of flour in many dessert recipes like in my Almond Tahini Cookies with Cinnamon Icing.

Next, in a sauté pan toast the pecans until fragrant, several minutes. Don’t burn them, it’s easy, and remove from the heat and add  to food processor. Pulse until pecans are roughly chopped and set aside.

Chocolate Cherry Pecan Date Bars3

Add the pitted dates, cocoa, almond flour, and vanilla bean to the food processor bowl. I throw the entire bean in, seeds and all. Pulse several times to roughly combine.

Chocolate Cherry Pecan Date Bars4

Coconut oil out of the container it’s in, and depending on the heat, will be a thick, milky white color and has the consistency of glue. I heat it for 15-20 seconds in the microwave, allow to cool and then use. It will be clear in color.

… 

Read More »

Recent Recipes

Chocolate Cherry Pecan Date Bars

Chocolate Cherry Pecan Date Bars

September 2nd, 2014

To think these Chocolate Cherry Pecan Date Bars are good for you may seem crazy, but it's true. These simply put, hands down, are my new favorite indulgence. They are incredible in richness, flavor and texture. They fill the sweet tooth need and the intense chocolate cherry flavor is amazing. I never was one to think... Read More

Kale Salad with Blackberry Tarragon Dressing

Kale Salad with Blackberry Tarragon Dressing

August 31st, 2014

This Kale Salad with Blackberry Tarragon Dressing came about by me being lazy and not wanting to hit the market one evening. I had all the ingredients on hand in the refrigerator and decided to make a salad, but with a sweet and tangy fruit vinaigrette. The blackberries were staring at me, daring me to use them, not ... Read More

Pineapple Five Spiced Pork Ribs

Pineapple Five Spiced Pork Ribs

August 30th, 2014

This lovely heat wave continues here in San Diego where this past weekend had me riding up and over the Coronado Bridge and around the entire South Bay and then back up the coast for Bike the Bay. It was our third time participating. A nice 26 mile ride and the weather was and still remains incredible. So to me it's ... Read More

Pork Mole Negro Whole Wheat Enchiladas

Pork Mole Negro Whole Wheat Enchiladas

August 29th, 2014

A few days ago I made another batch of my Pork Mole Negro and with some leftovers, (I know, how could there be, right?) I've decided to make some Pork Mole Negro Whole Wheat Enchiladas for a last time indulgence! The dark Mole Negro is probably the best known mole here north of the border and it’s almost always made ... Read More

Baked Saffron Falafel with Orange Tahini Sauce

Baked Saffron Falafel with Orange Tahini Sauce

August 28th, 2014

So the chickpea craze continues over at my kitchen. What can I say, they are so versatile! You see it all started from this incredible ceramic bowl brimming with these perfectly round, yellow falafel that stood out from the Bon Appetit site and I just had to try making them. I love Middle Eastern food and falafel ... Read More

Raspberry Lime Chia Pudding

Raspberry Lime Chia Pudding

August 26th, 2014

I have got to say that this Raspberry Lime Chia Pudding is pretty darn good. So good in fact I wanted more after I finished off one of these, but I was smart and only made the two. This is so simple, so easy and very, very healthy. It’s chia seeds, you know them. Those little seeds as a kid you schmeared on a Chia Pe... Read More

Stuffed Green Chili Meatballs in Tomatillo Sauce

Stuffed Green Chili Meatballs in Tomatillo Sauce

August 25th, 2014

I wanted to make Chiles Rellenos the other day, but didn't want anything deep fried. I also wanted a meat dish of sorts. I didn't have any marinated steak, but I did have ground turkey. So the idea to make these Chilies Rellenos type meatballs came about. In my version I ended up calling these Stuffed Green Chili Meatba... Read More

Tips & Tricks

recipes keviniscooking

My Favorite Recipes of the Week for August 8, 2014

KevinIsCooking Favorite Recipes of the Week is a weekly roundup of the most delicious recipes, stories and Pin-worthy images that I stumble across during my everyday browsing. In this week’s collection, we have recipes from …   First up is a behind the scenes post from Matt Armendariz on his site MattBites, “Behind the Scenes of… 

Read More »

pan-roasted-brined-pork-chop-646-620x620

8 Mistakes Made When Cooking Pork Chops

Photo Credit: ROMULO YANES I came across this article by senior food editor Dawn Perry in Bon Appétit and thought it worth repeating here in abbreviated format. I love a good seared pork chop, especially if it has been brined and cooked well. In her article post she gives great tips and also at the bottom of the article… 

Read More »

How to Make Coconut Butter1

How to Make Coconut Butter

I think it’s the texture of dried coconut that doesn’t sit well with me. I’ve always felt like I was eating sweetened sawdust, wood chips, or something. So I have never been a big fan of coconut. Although recently I saw a recipe that called for it as its base ingredient and figured I’d give… 

Read More »

Flavored-Sugar1

Flavored Sugars

Flavored sugars you say? Well we have all heard of the old standby Cinnamon Sugar blend and the trick of placing a vanilla bean in your sugar bowl for that beautiful, sweet taste of vanilla. I have been doing it for years. But for the past several months I have been playing around with different… 

Read More »