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Turmeric Oat crust

  • 1 3/4 cup pitted medjool dates (if not very sticky soak them in hot water for 10 minutes)

  • 1 1/4 cups rolled oats (gluten free friendly, if needed)

  • 1 to 2 teaspoons ground turmeric

  • 1/4 teaspoon ground black pepper

  • 1/4 teaspoon salt

  • Optional: 1/8 to 1/4 teaspoon ground cayenne pepper

Chocolate layer

  • 1/4 cup coconut oil, melted

  • 1/4 cup pure maple syrup of agave nectar (honey won’t work because it’s too thick)

  • 1/2 cup unsweetened cocoa powder (or sub cacao powder)

Optional topping

  • sprinkle of flaked sea salt



If your dates are dried out and hard and not very sticky soak them in hot water for 10 minutes, do this now. Prepare an 8X8 baking dish by lining it with parchment paper and greasing it in coconut oil – set aside.

Make the crust layer

If you had to soak your dates drain them at this point. To a food processor add your dates, oats, turmeric, pepper, salt, and cayenne pepper (if using) – pulse until a find crumb has formed and the crust sticks together when squeezed between your fingers. Measure out 1/4 cup of the crust and set aside.

Press crust into pan

Transfer the oat date crust mixture from the food processor to the prepared baking dish (still reserving the 1/4 cup that you measured out). Use your hands and the bottom of a measuring cup to press the crust into the pan so that it is well packed (see photo in post).

Make the chocolate layer

Add all of the ingredients for the chocolate layer to a small mixing bowl, melted coconut oil, maple syrup, and cocoa powder – whisk until well combined and no lumps remain. The consistency should be thick but spreadable.

Spread the chocolate layer

Pour the chocolate layer over top of the crust. Use a spatula to spread the chocolate out into an even layer.

Add the topping

Sprinkle the reserved date oat crust over top of the chocolate and press it into the chocolate gently so that it will stick in the chocolate. Sprinkle with a little flaked sea salt, if desired.


cover and freeze for 15 minute, or until the chocolate has set.

Cut into bars

Gently run a butter knife around the edge of the pan to loosen the crust and gently lift the bar out of the pan. Use a sharp knife to cut into squares.


Eat immediately or store in an air tight container in the fridge for up to 1 week.

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