Chocolate PB&J Bars

These date bars are easy, versatile, and travel well. I started experimenting with making bars two years ago as fuel for long trail runs and races. It turned out everyone in the family loved them, so we’ve made quite a few since then.  Beyond just squishing a handful of dates together, the possibilities are endless as far as tweaking the additional fruits, flavorings, and seasonings.  This particular recipe came out really well.  It calls for dried blueberries, which always come sweetened, but you can easily dry your own.  Spread a package of fresh blueberries on a cookie sheet, and bake at 200℉ for 4-6 hours until the berries are shriveled.

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Chocolate PB&J Bars

Makes 8 bars or 16 bites


2 cups medjool dates

1 cup dried blueberries

1/2 cup Enjoy Life chocolate chips

1/2 tsp sea salt

1/2 cup almond butter


1. Cut each date in half and remove the pit.  Place all the dates in a food processor and process until they become a uniform ball.  Remove the clump of dates to a mixing bowl.

2. Pour the blueberries, chocolate chips, and sea salt to the food processor and process until well chopped and mixed. Place these in the mixing bowl with the dates.

3. Add the almond butter to the mixing bowl and combine it all with a wooden spoon.  It will be very thick, so spreading the mixture out then folding it back on itself can be effective.

4. Place a sheet of parchment paper over an 8×8 glass dish, then drop the mixture from the bowl into the middle of the paper.  Use the spoon to spread the mixture into an even layer in the dish.

5. Refrigerate until firm, at least half an hour.  Lift the entire thing out of the dish by the parchment paper, and cut into bars or bites.  Store in the fridge to keep solid.