Raw Cocoa Bars

Many months ago I had seen a copy of The Complete Guide to Vegan Food Substitutions: Veganize It! Foolproof Methods for Transforming Any Dish into a Delicious New Vegan Favorite, after it had just come out. I had a chance to read the book again and adapted the Cocoa Bar recipe on page 191. I used Medjool dates even though it called for regular ones (hey, I happen to love Medjool dates!) and used less Agave syrup. Easy to make and very delicious. I cannot keep Walker out of the bars, he has been happily snacking away!

As for the book it is a cross between a guide on what to use instead of traditional ingredients and a cookbook. It contains a number of ways to take traditional recipes and reinvent them to accommodate a vegan or a heart healthy lifestyle, along with as mentioned recipes ready to go. I am overall comfortable with making substitutions to recipes but for a cook just starting out the book shows how easy it can be!

Raw Cocoa Bars



Grind the pecans in a food processor until chopped small. Add in the dates, cocoa powder and sea salt, process on high until finely chopped. Add the agave, 1 Tablespoon at a time and process until a ball forms. I used 1 Tablespoon as Medjool dates are quite sweet on their own.

Line a bread loaf pan with plastic wrap, drop the date mixture in and with a small piece of extra wrap pat it down smooth and compact. Cover over and chill for a couple hours, then unwrap and slice up. Keep refrigerated for best results.




  1. Oh yum yum yum, these look, and sound, fantastic. Must be so dense and just totally delicious.

  2. They look so good, I love dates but I never think to ‘cook’ with them!

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