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No-Bake Date Bars

These no-bake date bars are a quick, wholesome treat made from sticky medjool dates blended into a paste, mixed with crunchy nuts and a touch of cocoa for richness. The mixture is pressed into a dish, chilled until firm, then sliced into bars, resulting in chewy, nutty snacks with a deep chocolate flavor. Perfect for satisfying sweet cravings without any baking involved.
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Prep Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 8
Course: Main Course
Cuisine: Healthy
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups medjool dates pitted and roughly chopped
  • 1 cup mixed nuts toasted and chopped
  • 2 tbsp cocoa powder unsweetened
  • pinch sea salt optional, enhances flavor
  • 1 tsp vanilla extract optional, for warmth

Equipment

  • Food processor
  • 20cm square baking dish
  • Spatula
  • parchment paper
  • Sharp knife

Method
 

  1. Place the pitted medjool dates into a food processor and pulse until they form a sticky, cohesive paste, about 30 seconds. If the mixture feels dry, add a teaspoon of warm water and pulse again until it’s well combined.
  2. While the processor runs, toast the mixed nuts in a dry skillet over medium heat for 2-3 minutes until fragrant and lightly golden. Let them cool slightly before roughly chopping them into bite-sized pieces.
  3. Add the toasted nuts, cocoa powder, sea salt, and vanilla extract to the food processor with the dates. Pulse a few times to combine, about 10 seconds, until the mixture is evenly distributed but still has some texture.
  4. Line your 20cm square baking dish with parchment paper, leaving some overhang for easy lifting later. Scoop the date and nut mixture into the dish and use a spatula or damp hands to press it down firmly and evenly into a compact layer.
  5. Once the mixture is evenly pressed, smooth the top with the back of a spatula. Chill the dish in the refrigerator for at least 1 hour to let the bars set and firm up.
  6. After chilling, lift the entire block out of the dish using the parchment overhang. Place it on a cutting board and use a sharp knife to cut into 8 even bars or squares.
  7. Serve immediately or store the bars in an airtight container in the fridge for up to a week. For a softer texture, enjoy them slightly chilled or at room temperature.

Notes

Feel free to swap out nuts or add dried fruit for variation. For extra flavor, sprinkle some flaky sea salt on top before chilling.