Description
Delicious and nutritious No-Bake Date Bars combining medjool dates, almond butter, nuts, and seeds, coated in rich dark chocolate. A perfect wholesome snack that’s quick to prepare without any baking required.
Ingredients
Scale
Main Ingredients
- 225 g medjool dates, pitted
- 2 tablespoons runny almond butter
- 2 tablespoons lucuma or maca powder (or vegan protein powder)
- 1 teaspoon vanilla extract
- ½ teaspoon sea salt
- 100 g cashew pieces, roughly chopped
- 35 g toasted sesame seeds, plus extra for topping
Chocolate Coating
- 120 g 70% dark chocolate
- 1 tablespoon coconut oil
Instructions
- Make date paste: Add the pitted dates, almond butter, lucuma or maca powder, vanilla extract, and sea salt to a food processor. Blitz for a few minutes until the mixture forms a smooth, uniform paste that holds together as a ball.
- Mix nuts and seeds: Transfer the date paste to a large bowl. Use a spatula to fold in the roughly chopped cashew pieces and toasted sesame seeds evenly throughout the mixture.
- Roll: Place the dough on a sheet of parchment paper and shape roughly into a log. Cover with a second sheet of parchment and use a rolling pin to roll the dough into a rectangle approximately 10 inches long by 4 inches wide.
- Shape: Trim away uneven edges and re-roll them back into the dough to form a neat, even rectangle. Place the log in the freezer for 10 minutes to firm up while you prepare the chocolate coating.
- Melt: In a medium bowl, combine the dark chocolate and coconut oil. Set the bowl over a saucepan with simmering water (bain-marie) and gently stir until fully melted and smooth. Remove from heat.
- Cut the bars: Remove the dough log from the freezer and slice it into 10 equal bars. Place the bars on a parchment-lined baking tray.
- Coating: Dip each bar into the melted chocolate, using a fork and spoon to lift and coat evenly. Transfer the coated bars back onto the parchment-lined tray and return to the freezer for 10 minutes to set.
- Garnish: Drizzle any remaining melted chocolate over the set bars and sprinkle with extra toasted sesame seeds before the chocolate hardens.
Notes
- Note 1: Use large, soft medjool dates for best texture and natural sweetness. Remove pits before processing.
- Note 2: Runny almond butter ensures smooth blending; if your almond butter is thick, warm slightly to loosen.
- You can substitute lucuma or maca powder with your preferred vegan protein powder if desired.
- Store bars in an airtight container in the refrigerator or freezer to keep them firm and fresh.
- For a nut-free version, try substituting cashews with pumpkin seeds and use sunflower seed butter instead of almond butter.
