Chocolate Cherry Nut Bars (vegetarian, gluten-free)

These bars closely resemble bars I made for my Energy Bar post.  However, there is one crucial difference, a thick, delectable layer of dark chocolate on top.  This is where energy bar meets candy bar in a none too subtle way. 

Like most things there is room for some experimentation.  Try replacing dried cherries with any equal amount of any dried fruit: blueberries, cranberries, or apricots all work well. You can also add shredded coconut, toasted oats, protein powders, and puffed cereals to bulk up the bar.

To experiment with the density of the bars use a deeper container to press the mixture into.  I used a mini cupcake pan to press out ten perfectly formed bites.  I also used a cookie sheet to press out twenty smaller bars.

The Basics:
1. Mix all ingredients except chocolate in the food processor.
2. Press mixture into a pan, flip.
3. Top bars with melted chocolate.
4. Cut and Eat.


Recipe:
1 c. dried unsweetened cherries
1 c. dried pitted dates
1 c. raw almonds
4 tbs. ground flax seed (optional)
1/4 c. dark chocolate chips
1/2 tsp. coarse sea salt or kosher salt



Method:
1. In a food processor combine cherries, dates, almonds, and ground flax seed.
2. Process until all components are small and granular in appearance.
3. Press mixture into a container until mixture is compact and uniform.

4. Turn over container onto a plate or cutting board, releasing the shaped mixture onto the plate. If you use the mini cupcake pan a small spatula works best for working out the bites.
5. Melt chocolate over a double boiler.
6. Pour chocolate over bars.  Use a spatula to spread the chocolate evenly over the bars.

7. Sprinkle with salt.
8. Allow chocolate coating to set, putting it into the freezer will speed this process.  Chocolate is set once it hardens.
9. Cut into bars.

10. Store in an air-tight container in a cool, dry place.  Bars will keep for 6 months in the refrigerator.

ENJOY!