Nut Bars with Chocolate Drizzle

Nut Bars with Chocolate Drizzle

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The original version of this recipe called for maple syrup, but without its overpowering sweetness, the wonderful nut and chocolate combo really shines. Who needs the extra sugar? These are better without it!

As Found in

The Obesity Code Cookbook

Purchase Book

Nut Bars with Chocolate Drizzle
Nutrition Info Print Recipe
  • Prep: 15 m
  • Cook: 30 m
  • Cool: 1 h
  • Total: 1 h 45 m
  • Servings:


  • 3 oz almonds, pecans or walnuts raw or roasted
  • 3 oz dates pitted
  • 1 egg white
  • 1 1/2 cups quinoa flakes
  • 1/4 cup ground flax
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 cup olive oil
  • 4 oz dark chocolate (70% cocoa)
  • salt


  1. Assemble, prepare, and measure ingredients. Chop nuts. Chop dates. Beat egg white to soft peaks. Preheat oven to 350°F/180°C. Have ready an 8-inch (20 cm) square baking pan.
  2. In a mixing bowl, combine nuts, dates, and egg white with quinoa flakes, flax, cinnamon, nutmeg, pinch of salt, and olive oil. Press into baking pan and bake for 30 minutes, or until firm and golden. Allow to cool in pan for 1 hour.
  3. Melt chocolate in a double boiler over low heat, or in a small bowl in the microwave. Drizzle over baked bars and allow to cool completely before you slice into bars and serve. Leftovers will keep at room temperature in an air-tight container for up to 3 days.
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