Inspired by Power Hungry by Camilla Saulsbury and our love of certain kind of fruit and nut bar, our test kitchen came up with these lovely Cherry Date Bars. They’re easy to make and are perfect for an on-the-go breakfast, tucking into lunch boxes and pre-workout (or recovery) fuel. I love that the sugar comes purely from the fruit. The sweet tartness of the cherries pairs beautifully with hazelnuts and cinnamon, making them almost dessert-like without adding any extra sugar. Make a batch and wrap them individually for easy grabbing throughout the week. If you like these as much as we do, we cannot recommend the Power Hungry cookbook enough- it’s absolutely packed with fabulous recipes for every kind of bar you could envision.
Cherry Date Bars
Contributed by: Sarah House
Prep Time: 20 minutes | Chill Time: 30 minutes | Yield: 6 servings
- 1 cup Tart Dried Cherries (120g)
- ¼ cup Date Pieces (36g)
- 1 cup Hot Water (240 mL)
- 1 cup Bob’s Red Mill Hazelnut Meal (112g)
- ¼ tsp ground Cinnamon
- 1/8 tsp Salt
- 1/8 tsp Almond Extract
- ¼ cup coarsely chopped, toasted Hazelnuts (30g)
Combine cherries, dates and water and let soak until soft, about 5 – 10 minutes.
Meanwhile, line a 9 x 5-inch loaf pan with plastic wrap or waxed paper.
Drain the water from the soaked fruit and discard. Place the drained fruit, hazelnut meal, cinnamon, salt, almond extract and chopped hazelnuts in a food processor. Process until well combined, about 1 minute.
Transfer the mixture to the prepared pan. Cover with a piece plastic wrap or waxed paper and press down to flatten to a smooth, even thickness.
Refrigerate for at least 30 minutes. Remove from pan, discard plastic wrap and cut into 6 equal-sized bars. Store covered.