Welcome to the Weekly Yum, Coast to Coast with Sacks and Katz. Each week on Stirring the Pot radio, cookbook author and culinary translator, Rebecca Katz joins the conversation. We will lure you into the kitchen to create meals that enhance your health and well being while caressing your tastebuds.
Makes 16 bars
2 ounces dark chocolate (60 to 72% cacao content), finely chopped
1 ounce unsweetened baking chocolate, finely chopped
1/3 cup shelled pistachios
1/3 cup almonds, toasted
8 ounces Medjool dates, halved and pitted
1/2 teaspoon vanilla extract
1/8 teaspoon sea salt
1/3 cup dried cherries
Very lightly oil an 8-inch square baking pan. Cut two pieces of waxed paper to the same width as the pan and long enough to go up the sides and overlap across the top of the pan. Place one piece in the pan, then place the second piece on top in the other direction.
Put all of the chopped chocolate in a heatproof bowl and set over a saucepan of simmering water. Heat, stir- ring often, just until the chocolate is melted and smooth. Remove from the heat.
Put the pistachios and almonds in food processor and pulse three or four times to coarsely chop. Add the dates, melted chocolate, vanilla, and salt. Pulse until the ingredients begin to hold together, almost like dough. Add the cherries and pulse a few more times, until the cherries are coarsely chopped and evenly distributed.
Transfer to the prepared pan and press in an even layer using your hands. Smooth the top with a spatula.
Cover with a piece of parchment or waxed paper and chill until firm, about 1 hour. Remove from the pan by lifting the edges of the waxed paper, and place on a cut- ting board, still atop the waxed paper. Using an oiled knife to prevent sticking, cut into 16 squares. Put the bars in a container, with waxed paper between the layers if stacked, or wrap the bars individually in foil. Store in the refrigerator or freezer. Warm to room temperature before eating.
Reprinted with permission from The Longevity Kitchen: Satisfying, Big-Flavor Recipes Featuring the Top 16 Age-Busting Power Foods. Copyright © 2013 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.
(Photo Credit: Leo Gong)