No-Bake Homemade Date Bars You Will Love
These no-bake homemade date bars are so easy to make, are full of goodness, and taste delicious! It will definitely become your or your family’s go-to snack!
These homemade date bars are healthy, delicious and full of goodness! They are jam-packed with nuts, seeds and dates, making them the perfect pick-me-up snack at any time of the day.
My mom inspired this recipe because she knew I was looking for healthier snack options and these were the perfect solution.
I love dates and I fill them with nuts and coconut flakes for an easy snack anyway. This date bar suggestion by my mom just simplified the grab-and-go aspect of that date snack that I’ve loved for years.
This recipe is so easy to make and is so versatile too. Just substitute the nuts and seeds for the ones you love and you’ll have a delicious date bar in no time.
What’s funny is my husband is the most hooked on these date bars out of the family! As soon as a batch finishes, he looks forward to the next batch, because in his words, these bars are “addicting.”
This post is about how to make the best homemade date bars.
No-Bake Homemade Date Bars
What do I need to make these healthy date bars?
To make these date bars, you will need:
- Dates: Any variety will work but they must be pitted. Some dates come pitted or you may have to remove the seeds manually.
- I personally love using Medjool dates because they are a bigger and fleshier date, but again, use any variety you like.
- Nuts: In this recipe I use peanuts, but you may use any other nut or nut variety you like.
- Almonds, macadamia, cashews, peanuts, walnuts, hazelnuts and pistachios would all work great in this recipe.
- Seeds: I like to use a variety of seeds just because each type has its own nutritional benefits.
- In this recipe, I use pumpkin seeds, sunflower seeds and flaxseeds. But feel free to use any other seed you like such as hemp seeds, sesame seeds, or poppy seeds.
- Note: I would not suggest using chia seeds in this recipe as chia seeds are absorbant and require a liquid to fully activate its nutritional properties.
- Dried Fruit (Optional): I do not use any other dried fruit in this particular recipe but feel free to add dried figs, dried cranberries, dried cherries or dried blueberries if you would like.
- Coconut flakes (Optional): I do not add this to this particular recipe but if you like to add a chewiness to the bar, you can add coconut flakes to the bar.
Can I mix up the nuts and seeds in this date bars recipe?
Yes! The great thing about this date bar recipe is that it is versatile. As long as the amount of nuts and seeds remain the same, you can mix and match to your liking!
How do I make this date bar recipe?
First, gather your ingredients and remove the seeds of the dates if they aren’t already pitted.
Next, put the nuts and seeds in a food processor and pulse it until the nuts and seeds are roughly chopped.
Remove half of the seeds mixture and set it aside. The other half of the seed mixture should remain in the food processor.
Now, add half of the dates to the food processor. Blend until the dates and seed mixture are fully incorporated (see below).
Line a medium-sized sheet pan with parchment paper and transfer this date mixture onto the prepared pan.
Replace the food processor and add the second half of the seed mixture and dates and blend until it is well incorporated.
Put this date mixture on the same sheet pan.
Do some initial flattening of this date mixture by hand.
Then, add another sheet of parchment paper on top of the mixture and, with a rolling pin, roll out the mixture until it is flat and about a half-inch thick.
If you wanted to, you could sprinkle mini-chocolate chips on top (once it is flat), replace the parchment paper and then roll them into the date bars. *This was my lure to get my kids to eat these bars and it worked 😉
Once it is all flattened, take the parchment paper off and make slices. I cut my bars into pieces that are about 4 in. x 1.5 in.
This recipe makes about 18 bars at this size.
Refrigerate the sheet pan with the date bars just to help make them a little firmer.
I like to layer these in an airtight container with parchment paper between each layer, and refrigerate them. They last for up to 2-3 weeks.
These can be eaten cold or at room temperature.
Enjoy!
🖤 Let me know in the comments if you plan on making this or if you did. I love hearing from you!
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🖤 Thank you for visiting and happy cooking! 🙂
This post was about how to make no-bake homemade date bars.
No-Bake Homemade Date Bars You Will Love
Ingredients
- 4 cups dates pitted
- 1 ½ cups peanuts or any other nut variety
- ⅓ cup pumpkin seeds or any other seed variety
- ⅓ cup sunflower seeds or any other seed variety
- ⅓ cup flaxseeds or any other seed variety
- 1 teaspoon ground cinnamon
- ¼ cup cranberries or other dried fruit optional
- ¼ cup unsweetened coconut flakes optional
Instructions
- First, gather your ingredients and remove the seeds of the dates if they aren't already pitted.
- Next, put the nuts and seeds in a food processor and pulse until the nuts and seeds are roughly chopped.
- Remove half of the seeds mixture and set it aside. The other half of the seed mixture should remain in the food processor.
- Now, add half of the dates to the food processor. Blend until the dates and seed mixture are fully incorporated (see post above).
- Line a medium-sized sheet pan with parchment paper and transfer this date mixture onto the prepared pan.
- Replace the food processor and repeat this step with the second half of the seed mixture and dates and blend until it is well incorporated.Put this date mixture on the same sheet pan.
- Do some initial flattening of this date mixture by hand. Then, put another sheet of parchment paper on top of the mixture and, with a rolling pin, roll out the mixture until it is flat and about a half-inch thick.*If you wanted to, you could sprinkle mini-chocolate chips on top, replace the parchment paper and then roll them into the date bars. This was my lure to get my kids to eat these bars and it worked 😉
- Once it is all flattened, take the parchment paper off and make slices. I cut my bars into pieces that are about 4 in. x 1.5 in. This recipe makes about 18 bars at this size.
- Refrigerate the sheet pan with the date bars for about an hour to help make them a little firmer. Layer these in an airtight container with parchment paper between each layer, and refrigerate them. They last for up to 2-3 weeks.These can be eaten cold or at room temperature.
- Enjoy!
I made these for my grandsons while they were visiting. Great healthy snack. I followed your recipe, except for the coconut flakes. They turned out great. Easy to make, easy to store, easy to pack in lunch boxes for us older kids. 😊
Hi Cheryl! I’m so glad you enjoyed these date bars! My whole family loves them too!