12 Medjool dates, pitted and coarsely chopped
1-1/2 cups gluten free oats
3/4 cup unsweetened, shredded coconut
1/2 cup SunButter
1 teaspoon vanilla
Salt to taste
3 tablespoons coconut oil, melted
3 ounces dried tart cherries, coarsely chopped
4 ounces dark chocolate
- Place the dates, oats, coconut, SunButter, vanilla, salt and oil in a food processor fitted with the S blade and pulse until combined. You may need to stop a few times and scrape down the sides until it’s fully mixed. Stir in the cherries.
- Line an 8 x 8 glass pyrex dish with enough parchment that it extends a few inches on each side. Take the oat mixture and push it down, flat into the dish. Fold in the parchment to give it a good, even push down.
- Meanwhile, place the chocolate in a double boiler and heat until melted. Pour the melted chocolate on top of the oats. Use a spatula to create a thin even layer on top. Put the dish in the refrigerator and allow to set, about an hour. Once the chocolate is firm, pull the parchment up and use a sharp knife to create 16 squares. Store in a sealed container in the refrigerator for up to one week, or freeze for up to one month.