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No-Bake Date Bars

These no-bake date bars are simple, chewy treats made with sticky dates, crunchy nuts, and a touch of cocoa, all pressed into a pan and chilled until firm. Their rich, caramel-like flavor and satisfying texture make them an easy, fuss-free indulgence with minimal ingredients and no oven required.
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Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 250 g soft medjool dates pitted
  • 100 g nuts almonds or cashews, toasted
  • 1 tbsp cocoa powder unsweetened
  • 1 pinch sea salt for sprinkling
  • 1 tbsp coconut oil melted, optional for binding

Equipment

  • Baking pan
  • Spatula
  • Sharp knife
  • Parchment paper
  • Blender or food processor
  • Skillet

Method
 

  1. Line your baking pan with parchment paper, leaving overhang for easy removal.
  2. Place your pitted dates into a blender or food processor and blend until they form a sticky, gooey paste, about 30 seconds. If they're dry, soak them briefly in warm water, then drain before blending.
  3. While the dates are blending, toast your nuts in a dry skillet over medium heat for 3-4 minutes until fragrant and lightly golden. Let them cool slightly, then chop into smaller pieces.
  4. Add the chopped toasted nuts to the blender with the date paste. Pulse a few times to combine, or stir with a spatula until evenly mixed. The mixture should be sticky and slightly chunky.
  5. If the mixture is too sticky to handle, stir in a tablespoon of melted coconut oil to help it come together. This makes pressing easier and improves the texture.
  6. Press the mixture firmly into the prepared pan using the back of a spatula or your fingers, smoothing out the top so it's even. The mixture should be compact and hold together when pressed.
  7. Sprinkle a pinch of sea salt over the top for a salty contrast, then gently press it into the surface with your fingers.
  8. Place the pan in the refrigerator and chill for at least 2 hours, or until the mixture is firm and set.
  9. Once set, lift the entire block out of the pan using the parchment overhang. Place on a cutting board and cut into bars or squares with a sharp knife.
  10. Serve immediately or store in an airtight container in the fridge for up to a week. For longer storage, freeze the bars and thaw at room temperature before eating.

Notes

For an extra chocolatey touch, sprinkle additional cocoa powder on top before chilling. You can also customize with dried fruit or seeds for added texture and flavor.