Description
These No-Bake Date Bars are a simple, nutritious treat combining sweet medjool dates, crunchy cashews, and toasted sesame seeds, all coated in rich 70% dark chocolate. With a quick preparation time and no need for baking, they make a perfect healthy snack or dessert for those seeking a wholesome, vegan-friendly option.
Ingredients
Scale
Date Paste
- 225 g medjool dates (pitted)
- 2 tablespoons runny almond butter
- 2 tablespoons lucuma or maca powder (or vegan protein powder)
- 1 teaspoon vanilla extract
- ½ teaspoon sea salt
Mix-ins
- 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, almond butter, lucuma or maca powder, vanilla extract, and sea salt into a food processor. Blitz for a few minutes until the mixture turns into a smooth, uniform paste that forms a ball.
- Mix nuts and seeds: Transfer the date paste to a large bowl. Use a spatula to fold in the roughly chopped cashew pieces and toasted sesame seeds evenly throughout the mixture.
- Roll: Place the dough onto a sheet of parchment paper and shape it roughly into a log. Place a second sheet of parchment on top, then use a rolling pin to roll it out into a rectangle approximately 10 inches long and 4 inches wide.
- Shape: Trim any uneven edges and incorporate the trimmings back into the dough to create a neat rectangle. Place the shaped log in the freezer for 10 minutes to firm up while you prepare the chocolate coating.
- Melt: In a medium bowl, combine the dark chocolate and coconut oil. Set this bowl over a saucepan of simmering water (a bain-marie) and gently melt the chocolate, stirring frequently. Once melted and smooth, remove the bowl from the heat.
- Cut the bars: Remove the dough log from the freezer and slice it into 10 equal bars. Arrange these bars on a baking sheet lined with parchment paper.
- Coating: Dip each bar carefully into the melted chocolate. Use a fork and spoon to lift the bars out of the chocolate, allowing excess chocolate to drip off. Place the coated bars back onto the parchment-lined tray and return them to the freezer to set for 10 minutes.
- Garnish: Drizzle any remaining melted chocolate over the bars, and sprinkle extra toasted sesame seeds on top before the chocolate sets completely.
Notes
- Use medjool dates for natural sweetness and softness; ensure they are pitted.
- Almond butter should be runny for easier blending; you can substitute with another nut butter if preferred.
- Lucuma or maca powder adds a subtle nutritional boost and flavor, but vegan protein powder can also be used as an alternative.
- Toasting sesame seeds enhances their flavor and crunch.
- The chocolate coating can be customized; dark chocolate 70% is recommended for a balance of richness and health benefits.
- Keep the bars refrigerated or frozen to maintain their shape and freshness.
