- 4 ounces dark chocolate (60 to 72%), chopped
- 1/3 cup pistachios
- 1/3 cup almonds, toasted
- 8 ounces Medjool dates, halved and pits removed
- 1/3 cup dried cherries or chopped mango
- Pinch of salt
- 1/2 teaspoon vanilla extract
Line an 8-inch square baking pan with parchment paper.
Place chocolate in a small bowl and melt over a pan of hot water, stirring until just melted. Set aside.
Pulse pistachios and almonds in a food processor 3 to 4 times. Add dates, cherries, melted chocolate, salt and vanilla. Pulse until ingredients hold together, like dough. Press evenly into the prepared pan and smooth the top.
Cover the pan and chill until firm, about 1 hour. Cut into 16 (2-inch) squares. Store refrigerated in an airtight container for 4 days or freeze, tightly wrapped, for 2 months.
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