Friday, February 1, 2013

Dark Chocolate Cherry Walnut Skoshes

Hello, readers! 

Yeah. We Couldn't think of anything else to call them. ;) 

This summer, I tried my very first Kind Bar…and fell deeply, madly in love.
Particularly with the Dark Chocolate Cherry Cashew; so many awesome ingredients in one little bar.  Unfortunately, they aren’t Paleo, considering the other ingredients consist of peanuts, sugar, glucose, soy lecithin, and whole milk. I thought my newfound love was lost forever… I was selling a few at work the other day, and noticed we had dried Bing Cherries. 

So last night I decided to remedy this problem by making my own. Jonni thought they were incredible, and today my coworkers inhaled them before I could say “please leave me one!” Try not to eat these in one sitting. ;)
2/3 cup Pecans
1/2 cup Walnuts
1 cup Large Flake Coconut
1/3 cup Cashews, (Optional: soak for 15-20 min and drain)
8 large Medijool Dates, halved and pitted
1 cup dried Bing Cherries, PLUS 1/2 cup
1/4 cup Dark Chocolate Chips, PLUS 1/4 cups
1 1/2 TBS Vanilla Extract
Dash Salt
Desiccated Coconut Flakes to coat
1. Add all ingredients except for the 1/2 and 1/4 cup cherries and chocolate chips (respectively) into your food processor; chop until coarsely ground.
2. Add the remaining cherries and chocolate chips, and pulse for about 15-30 seconds. You’ll want chunks of cherries and chocolate! (Half of the walnuts could also be added at this time to keep some large pieces intact.)
3. Using your hands, roll into small balls and coat with Desiccated Coconut.
4. Store in the refrigerator in an airtight container for up to a week, or freeze.

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