Healthy Dark Chocolate No-Bake Bars

Step 1

Preheat oven to 350ºF. Line two baking sheets with parchment paper and divide the oats, pecans, and almonds between the two sheets, spreading out in flat layers. Bake in the preheated oven for 10-15 minutes to toast, switching and rotating sheets halfway through the baking time, until nuts and oats smell fragrant. Lift the parchment off of the baking sheets and use to transfer the nuts and oats to a food processor fitted with the steel blade attachment. Allow to cool 20 minutes.
Add the dates to the food processor and sprinkle over the salt. Process the mixture until it resembles coarse sand. Add 6 ounces (1 cup) chocolate chips and process in partway. Add the remaining 2 ounces and continue to process until the mixture has turned evenly brown from the melting chocolate. You may need to stop and use a spatula to push the mixture around (basically helping the machine out) periodically. Add the vanilla extract and pulse in.
Transfer the mixture to a parchment or foil-lined 8" square pan. Press in to fill the entire pan and use a wide spatula to flatten the top. Place in the refrigerator to cool until firm, about 30-60 minutes. Use the parchment or foil to lift the bars out of the pan, and then slice into bars with a serrated knife.
Store bars in an airtight container in the refrigerator. Bring to room temperature before eating (my preference!)*