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Snack recipe · from the recipe book

Cherry Almond Cocoa Crunch Bars

Chewy, fudgy cocoa bars packed with toasted almonds, sticky dates and tart-sweet cherries, with a crisp bite from oven-toasted oats.

Cherry Almond Cocoa Crunch Bars

Ingredients

  • ½ cup whole60 gAlmondsroughly chopped
  • ½ cup40 gOld-fashioned rolled oats
  • 3 tbsp48 gAlmond butter, no salt addedstirred well
  • ½ cup pitted80 gSweet cherrieschopped and patted dry
  • 2 dates48 gMedjool dates, pittedfinely chopped
  • 1½ tbsp30 gHoney
  • 2½ tbsp14 gUnsweetened cocoa powder
  • ½ tsp2 gVanilla extract
  • ⅛ tsp0.5 gSalt

Steps

  1. Preheat the oven to 325°F (163°C) and line a small loaf pan with parchment.
  2. Spread the chopped almonds and the oats on a baking sheet and toast for 10 minutes, until fragrant; let cool for 5 minutes.
  3. Meanwhile, chop the dates and the cherries, and pat the cherries dry.
  4. In a bowl, stir the almond butter, honey, vanilla extract and salt until smooth.
  5. Sift the unsweetened cocoa powder into the bowl and stir until it forms a glossy paste.
  6. Fold the toasted almonds and oats, the chopped dates and the chopped cherries into the cocoa paste until evenly coated.
  7. Press the mixture firmly into the lined pan, packing it tight with the back of a spoon.
  8. Bake for 12 minutes to set the bars, until the top looks dry.
  9. Cool in the pan for 15 minutes, then chill for 20 minutes until firm.
  10. Lift out by the parchment and cut into 4 bars. Keep in the fridge for up to 4 days.

Check labels: Gluten-free when you buy old-fashioned rolled oats labeled gluten-free.

Contains: Tree nuts. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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