Last updated on September 13th, 2023 at 10:42 am
Date Nut Bar Recipe is super easy and completely sugar-free. Pop it in your purse for those sudden hunger pang or whenever you have sweet cravings. These bars are also great for kids’ snack box.
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I have gotten obsessed with finding sugar alternatives and modified sweets. If you have been following my blog, I like chocolatey stuff in fact a bit too much. Finding and making chocolate stuff without processed sugar actually turned out to be pretty adventurous and fun. And guess what, there is a whole world out there!
While I was too deep into that sugar-free world, I often made this date-nut bar recipe. Super easy to make and these were readily available at 4:00 p.m. – that is I crave the sweet or fun stuff. This healthy energy bar recipe actually satisfies my craving. These bars also pair well with Homemade Almond Butter. Also, try these Blueberry Bliss balls for healthy snacking.
Date Nut Bar Recipe:
What goes into this:
Pretty simple but power-packed ingredients go into this recipe.
Dates: I like to use inexpensive medium-sized dates since I use them pretty often. Any variety that is moist works fine for this date nut bar recipe. Also, pitted dates seem to be more expensive than those with seeds in them.
Almonds: Use raw unblanched almonds. The skin is good too and raw almonds are easy to find and cheaper in bulk.
Walnuts: This power nut rich in Omega-3 is a star ingredient in this date nut bar recipe. Same as almonds, you can find broken walnut bits in bulk.
Desiccated Coconut: These add a nice flavor and extra good fat and fiber.
Cocoa Powder: Anything with cocoa in it is super delicious. With this comes some anti-oxidants too. I use medium-dark cocoa powder. Don’t go for dutch processed here.
How to make these healthy energy bars:
- Remove the seeds from the dates. Just twist a date open to take the seed out.
- Place all the ingredients in the food processor and run it until everything is in bits and it has sort of come together. Take a small teaspoon of it, if you can make a ball with it and it holds shape, then it is done.
- Alternatively, for a smoother date mixture, make a paste out of just the dates in a blender. Process other ingredients in the food processor and then mix them with the date paste. I prefer the first method because – less cleanup and less time.
Tips to note:
- These date nut bars are really versatile. Depending upon your preference or who you serve it, you can control the texture by controlling how long you run the food processor.
- For example, I don’t mind a coarse texture. Whereas when I make these for my daughter, I make them even smoother.
- Storing: Since there is no added moisture, these bars stay good for a month or more. But, I always store them in the refrigerator to prevent any fungal growth. Store them in an airtight container inside your fridge.
- To pack these, wrap them in little butter paper pockets and put a rubber elastic over them to keep them secure.
- Sometimes, for a mature palate, I add a bit of sea salt while processing. If that is something you’d like, give it a go.
Date Nut Bar Recipe | Healthy Energy Bar Recipe
Equipment
- Food processor
Ingredients
- 350 g Dates
- 200 g Almonds
- 100 g Walnuts
- 35 g Dessicated Coconut
- 4 tbsp Cocoa Powder
Instructions
- Removed the seeds from the dates (if you've bought unpitted dates).
- Gather all the ingredients and place it in the food processor. Pulse it a few times and let the processor run for few minutes. Scrape down the sides and the bottom whenever necessary.
- Stop processing it until you can press a tiny portion into a ball and if it holds its shape.
- Trasnfer it all to a lined, flat baking tray. Press it to dowm firmly and set it aside for a while. Once done, flip the tray onto a smooth counter or a board.
- Gently but firmly press the knife onto the block and cut the bars into rectangles or squares. Keep them in a flat bottomed air-tight container or wrap them individually and the store it.
Notes
- These date nut bars are really versatile. Depending upon your preference or who you serve it, you can control the texture by controlling how long you run the food processor.
- For example, I don’t mind a coarse texture. Whereas when I make these for my daughter, I make them even smoother.
- Storing: Since there is no added moisture, these bars stay good for a month or more. But, I always store them in the refrigerator to prevent any fungal growth. Store them in an airtight container inside your fridge.
- To pack these, wrap them in little butter paper pockets and put a rubber elastic over them to keep them secure.
- Sometimes, for a mature palate, I add a bit of sea salt while processing. If that is something you’d like, give it a go.
Made this? Got doubts? Let me know what you think in the comments below!
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