School lunch box: Chocolate bars

The delicious Chocolate Date-Nut Energy Bars adapted by The Minimalist Baker



1 cup packed pitted dates

¼ cup honey

¼ cup almond butter

¾ cup toasted almonds (unsalted or lightly salted)

1 ½ cups rolled oats (instant or quick cooking)

¼ cup semisweet or dark chocolate chips


  • Line an 8"x8" pan with foil, leaving overhanging edges. This will help get bars out of the pan when set.
  • Place dates in a food processor and mix until pasty; small bits may remain.  Transfer to a large mixing bowl and add oats, nuts, and chocolate chips.  Stir with a wooden spoon, dispersing the dates throughout the other ingredients.
  • Warm and stir honey and almond butter in a small saucepan; pour over dry ingredients.  Stir quickly to evenly coat; don't worry if the chocolate chips get melty.
  • Transfer to the lined pan, top with a piece of parchment, foil, or wax paper and press down with hands to compress.  Press well so they'll keep their shape when cut.
  • Still covered, pop the pan into the freezer to set for 15 minutes or so. Remove and cut into bars, store in airtight container or zip bag in the fridge to keep fresh (may be frozen for longer-term storage).