8 oz. Medjool dates, pitted
1/3 cup dried cherries
1/3 cup roasted almonds
1/3 cup shelled pistachios
1/3 cup, dried, shredded coconut
½ teaspoon vanilla
¼ teaspoon kosher salt
3 oz. dark chocolate (60-72% cacao), chopped
Using a food processor, put in all the ingredients expect the chocolate. Process until it just comes together, like a loose dough.
In a double boiler, melt the chocolate. The best way to do this is to put half an inch of hot water into a small pot, bring it to a simmer, and place a small metal bowl on top. Put the chocolate in the bowl and stir gently until it melts.
Add the chocolate into the food processor and pulse a few more times until everything is mixed together.
Using an 8” square pan, line the bottom and sides with parchment paper or plastic wrap, leaving enough over hang to fold back over the bar mixture.
Add the mixture to the pan, fold the paper or plastic to cover the top and press down so that you have one even layer about a quarter inch thick. Put into the refrigerator for about and hour and cut into 16 pieces. Store in refrigerator in an airtight container or zipper plastic bag.