Ingredients:
· ½ cup almonds
· 1 pound dates, pitted
· 7 ounces dark chocolate
· ¾ cup dried cranberries
· 2 tablespoons crystallized ginger, chopped
· 1 ½ tablespoons salt (flavored salts are fun here)
· 1 tablespoon olive oil
Preparation:
1. In a small skillet over medium heat, toast almonds until just brown and fragrant. Set aside.
2. Prepare a 9” square pan by spraying with nonstick spray, then lining with parchment, leaving a 2-inch overhang for easy removal.
3. Add almonds and chocolate to a food processor and pulse until chopped. Add dates, cranberries, salt and olive oil and process until a “dough” forms. Mix in ginger.
4. Press into pan in an even layer. Place in refrigerator to set for 2 hours.
5. Cut into bars and store in an airtight container for up to 1 week.