Date Bars

No bake Date Bars are made using wholesome, nutritious ingredients and are amazingly healthy. They are raw, vegan, gluten-free, dairy-free and require only 5 minutes of prep time.

Course Snack

Cuisine American

Keyword date bars, date nut bars, homemade date bars, no bake date bars, vegan date bars

Prep Time 2

Cook Time 0

Total Time 2

Servings bars

Calories 263kcal

Author Maria Doss

Equipment

Food processor

Ingredients

¾ cup raw almonds
¾ cup raw cashews
¾ cup sweetened shredded coconut
18 large medjool dates, pitted (9.5 ounces by weight without pits) (refer notes to use smaller noor dates)
6 tablespoons coconut oil, melted until lukewarm
3 tablespoons cocoa powder

Instructions

Add almonds, cashews and coconut into a food processor and process until coarsely ground. Make sure not to make into a powder. Transfer ground mixture into a bowl.
Into the now empty food processor, add dates without pits and coconut oil. Process until it is finely ground and forms into one mass.
Scrape sides, add ground nut mixture and cocoa powder. Process for a few seconds until it is combined, making sure not to process too much.
Line a large loaf pan or any flat bottomed pan with parchment paper (making sure that the parchment comes up the sides for easy lifting later). Transfer the ground mixture into the pan, spread evenly and pack very well using the bottom of a measuring cup or drinking glass.
Place pan in the refrigerator overnight to firm up.
To cut bars - Holding both ends of parchment, lift bars onto a cutting board and cut into 12 bars (or small bite sized squares).
Transfer into a container and store in the refrigerator for up to 2 weeks.
Eat them cold. They tend to soften if left at room temperature.

Video

Notes

Don't grind nuts into a fine powder - Make sure to grind the nuts coarsely. The bars looks and tastes better with the crunchy texture.

Grind dates smooth paste - Process dates and coconut oil into a smooth paste.

Coconut - We used sweetened shredded coconut but feel free to use unsweetened variety.

Make a small batch - Cut recipe in half to make a small batch.

Store in refrigerator - Always store in the refrigerator and eat cold.

Nutrition