Description
These No-Bake Date Bars are a healthy, nutrient-packed snack featuring a naturally sweet date and almond butter base mixed with crunchy cashews and toasted sesame seeds. Coated in rich 70% dark chocolate with a hint of coconut oil for a smooth finish, they’re perfect for a quick energy boost or a guilt-free treat. No baking required, they’re easy to prepare and set quickly in the freezer.
Ingredients
Scale
Main Ingredients
- 225 g Medjool dates (pitted)
- 2 tablespoons runny almond butter
- 2 tablespoons lucuma powder 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, runny almond butter, lucuma or maca powder, vanilla extract, and sea salt to a food processor. Blitz for a few minutes until the ingredients combine into a sticky, uniform paste forming a cohesive ball.
- Mix nuts and seeds: Transfer the date paste to a large bowl. Using a spatula, fold in the roughly chopped cashew pieces and toasted sesame seeds until evenly distributed throughout the mixture.
- Roll: Place the dough onto a sheet of parchment paper. Using your hands, roughly shape it into a log. Cover with a second sheet of parchment paper and use a rolling pin to roll the dough into a flat rectangle approximately 10 inches long and 4 inches wide.
- Shape: Trim any uneven edges from the rectangle and roll those pieces back into the dough to create a neat, uniform rectangle. Place this log in the freezer for 10 minutes to firm up while preparing the chocolate coating.
- Melt: In a medium bowl, combine the dark chocolate and coconut oil. Set this bowl over a saucepan of simmering water (bain-marie/water bath) and gently melt the chocolate, stirring frequently until smooth and fully melted. Remove from heat.
- Cut the bars: Remove the date dough from the freezer and slice it into 10 equal bars. Arrange them on a parchment-lined baking sheet or tray.
- Coating: Dip each bar into the melted chocolate, using a fork and spoon to lift them out and allow excess chocolate to drip off. Place the coated bars back on the parchment-lined tray. Return to the freezer for 10 minutes to let the chocolate set.
- Garnish: Drizzle any remaining chocolate over the bars and sprinkle additional toasted sesame seeds on top before the chocolate fully hardens to add texture and enhance presentation.
Notes
- Note 1: Use Medjool dates for their natural softness and sweetness; ensure they are pitted to ease processing.
- Note 2: Runny almond butter helps bind the ingredients smoothly; if your almond butter is thick, gently warm it to loosen before use.
- You can substitute lucuma or maca powder with your favorite vegan protein powder if preferred.
- Store leftover bars in an airtight container in the refrigerator or freezer to maintain freshness.
- To make the bars nut-free, substitute cashew pieces with seeds such as pumpkin or sunflower seeds.
