no bake, no heartbreak
Table of contents
About this Recipe
This recipe came to life during a week I was craving every candy bar ever invented but also had a fridge full of nothing and a deadline to meet. I wanted something indulgent yet functional—like a protein bar, but not depressing. These date bars are ridiculously simple: no baking, no fuss, just a food processor and a fridge. Nutritionally, they hit the mark—natural sugars, healthy fats, fiber, antioxidants. They’re for anyone who loves chocolate, peanut butter, and sweet snacks that don’t try to kill you slowly. They’re my go-to for when I need something satisfying but don’t want to negotiate with my digestive system.
Ingredient Notes & Substitutes
Raw Hazelnuts:
These give a deep, nutty aroma and a buttery crunch that balances the sweetness of the dates.
Raw Peanuts:
Earthy, protein-rich, and slightly sweet, they pair beautifully with dates and peanut butter. Can swap with cashews or sunflower seeds for variation.
Medjool Dates (stone-free):
Soft, juicy, and naturally caramel-like, these act as both binder and sweetener. If using firmer dates, soak them in warm water for 10 minutes.
Organic Cacao Powder:
Brings that rich chocolate bitterness to cut through the sweetness. Optional upgrade: raw cacao or a touch of espresso powder for depth.
Natural Peanut Butter:
Creamy, salty, and essential to glue the mixture together. Use 100% peanuts, no sugar or palm oil. Almond butter or tahini also work.
Vegan Dark Chocolate Chips / Bar:
Melted into a smooth topping, this adds a final indulgent layer. Choose 70%+ cocoa for less sugar and more antioxidants.
Coconut Oil:
Used to help melt and smooth the chocolate. Optional but makes spreading easier. Can skip or sub with cocoa butter.
Sliced Blanched Almonds (slightly crushed):
Adds delicate crunch and visual appeal. Crushed pistachios or toasted seeds are great swaps.
Flaky Salt:
Not just for drama—brings out all the flavors and balances the sweetness. Don’t skip unless you absolutely must.
Recipe card with notes
Date Bars
Equipment
- Food processor
- Mold - English cake baking dish or Pyrex
- parchment paper
- Silicone spatula or spoon
- Fridge
- Optional: Microwave or bain marie - for melting chocolate
Ingredients
- 50 g raw hazelnuts
- 50 g raw peanuts
- 200 g Medjool dates (stone free (or other type, need to be soft and juicy))
- 1 tsp organic cacao powder
- 2 tsp natural peanut butter
- 100 g vegan dark chocolate chips / bar
- 1 tbsp coconut oil
- Sliced blanched almonds (slightly crushed)
- ¼ tsp flaky salt
Instructions
- Crush the nuts slightly: Add the hazelnuts and peanuts to a food processor, give some pulses until it crumbles.
- Blend with the dates: Add the dates, and pulse a few times, until it unites with the nuts.
- Add flavors and bind: Add the cacao powder and peanut butter, pulse until it unites and is well combined. It’s ok if it’s still a bit crumbly.
- Shape the base: Transfer to a mold, lined with parchment paper, using a silicon spatula.
- Flatten and chill: Flatten it using the spatula, make sure it is tight and even leveled and transfer to the fridge.
- Melt chocolate topping: Add the chocolate chips and coconut oil to a little bowl, melt it in the microwave in 30-second intervals, or use a bain marie.
- Top and freeze: Spill over the bottom layer and spread it with the spatula, making sure it is leveled. Sprinkle the crushed almonds and flaky salt and transfer to the freezer for up to 10 minutes.
- Slice and store: Transfer to the fridge for an hour, then take out and slice into thin bars.
Video
Notes
- Keep in the fridge, they’ll be good there for up to a week.
- You can roll the base into balls instead of bars for bite-sized snacks.
- Want protein bars? Add a scoop of your fave plant protein powder (reduce nuts slightly).
- Nut-free version: use sunflower seeds, pumpkin seeds, and tahini instead.
