Cherry Cacao Nib Snack Bars


Total Time: 45 minutes
Prep: 45 minutes
Cook: N/A
Yield: 12-16 servings
Level: Beginner


  • 1 cup roasted unsalted almonds
  • 3/4 cup dried Montmorency tart cherries, divided
  • 12 Medjool dates
  • 1 tablespoon cocoa powder
  • 1/2 teaspoon vanilla extract
  • 1 pinch kosher salt
  • 3 tablespoons cacao nibs


Place the almonds in the bowl of a food processor and process until fully chopped.

Add ½ cup dried cherries, 12 Medjool dates, 1 tablespoon cocoa powder, ½ teaspoon vanilla extract and 1 pinch kosher salt. Process until smooth. Add the remaining ¼ cup cherries and cacao nibs and gently pulse a few times to incorporate.

Turn out the mixture onto a baking sheet and press it into a flat layer of the desired thickness. Roll a rolling pin over the top to smooth it to a uniform thickness. Place the baking sheet in the freezer or refrigerator for 30 minutes to harden, then slice into bars of the desired size. Store in a sealed container in the pantry or refrigerator.

Recipe courtesy of Sonja Overhiser,