Gluten-free, vegan and no-bake homemade date energy bars are a perfect on-the-go snack or as a breakfast. These healthy date bars are made with a few ingredients that could be customised with various options to suit an individual's taste.
These plant-based energy bars are easy to make with a few pantry ingredients and are healthier and better than buying at stores that are loaded with unwanted preservatives. The best part is that you can substitute your favourite dried fruits, nuts, seeds, sweeteners to create your own personalised energy bars. Perhaps it could be customised as an allergy-friendly snack for people with allergic reactions.
Date bars are a great snack to have in the kitchen that comes handy on days when you are short of time or on lazy days. Perfect to pack in a kid's snack box, as an after-workout snack. These energy bars and chocolate peanut butter energy balls, coconut date balls, chocolate date energy balls are portable and mess-free treats to pack in a travel bag.
- Nuts & Seeds: I used walnuts, desiccated coconut, and pumpkin seeds. Feel free to use whatever nuts and seeds you have on hand.
- Dates: Fresh dates are preffered in this recipe.
- Dry fruits: Raisins, cranberries. You can use any dry fruits that you have in pantry.
- Sweeteners and Condiments: flaxseed meal, salt and coconut oil.
See the recipe card for quantities.
Place dates and walnuts in a processor and process until dates are smooth and well combined with walnuts.
In a large bowl, place flax meal, desiccated coconut, raisins, pumpkin seeds, cranberry and stir well.
Add dates mixture and mix until everything comes together and forms a dough-like mixture.
Transfer the mixture into a lined baking pan.
Spread it evenly and press firmly with the hand or back of a bowl.
Keep the pan in the fridge for at least 30 minutes to set.
After 30 minutes take the pan out of the fridge, remove the baking sheet from the pan and cut it into bars.
Enjoy these homemade date energy bars as a snack or for breakfast.
Store the remaining bars in an airtight container in the fridge.
You can use cashews, pecans, almonds or a combination of various nuts instead of walnuts.
Leave out maple syrup if you feel the natural sweetness from dates is sufficient.
Use any dry fruits that you have on hand - apricots, prunes, figs.
You could use sunflower seeds or melon seeds instead of pumpkin seeds if you have them on hand.
Great as an after-school snack or after workout.
Enjoy it as a light dessert after a meal.
These homemade bars are an ideal homemade gift option to give specially for health-conscious people.
These plant-based energy bars stay fresh for 6-8 days if stored in an airtight container in the fridge.
Freeze them for longer shelf life. Freeze date bars on a baking sheet until solid and then transfer them to a freezer-friendly container or bag and pop it in a freezer. Ensure to thaw (defreeze) them well before serving. Use up within 3 months.
Tips & Tricks
If the mixture is too dry then add extra coconut oil or little water to help get the right consistency.
If you think the mixture is too wet, then add dry ingredients such as flaxseed meal, oats flour or coconut flour to help set the mixture well.
You may have to pause while processing to scrape the dates mixture from the sides of the food processor container.
Soak dates for 15-20 mins in hot water to help them soften if you are not using fresh dates. Soft dates combine well with other ingredients.
Always allow the mixture to set well before you cut them into bars, otherwise, the mixture would crumble.
Ensure to press the mixture down firmly as much as you can on the base of the baking sheet.
Just a pinch of salt enhances the flavour of energy bars.
Homemade Date Energy Bars
1 cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
- 1 cup (or) 211 gms Fresh Dates pitted
- ¼ cup (or) 26 gms Flaxseed meal (ground flaxseeds)
- ¼ cup (or) 23 gms Desiccated Coconut
- ¼ cup (or) 27 gms Walnuts
- ¼ cup (or) 40 gms Pumpkin Seeds
- ¼ cup (or) 40 gms Raisins
- 4 Tablespoons Maple Syrup adjust to taste
- ¼ Cup (or) 36 gms Cranberries
- Salt a pinch
- ⅓ cup (or) 84 ml Coconut Oil
- Place dates and walnuts in a processor and process until dates are smooth and well combined with walnuts.1 cup (or) 211 gms Fresh Dates, ¼ cup (or) 27 gms Walnuts
- In a large bowl, place flax meal, maple syrup, salt, coconut oil, desiccated coconut, raisins, pumpkin seeds, cranberry and stir well.¼ cup (or) 26 gms Flaxseed meal (ground flaxseeds), ¼ cup (or) 23 gms Desiccated Coconut, ¼ cup (or) 40 gms Pumpkin Seeds, ¼ cup (or) 40 gms Raisins, 4 Tablespoons Maple Syrup, ¼ Cup (or) 36 gms Cranberries, Salt, ⅓ cup (or) 84 ml Coconut Oil
- Add dates mixture and mix until everything comes together and forms a dough-like mixture.
- Transfer the mixture into a lined baking pan.
- Spread it evenly and press firmly with the hand or back of a bowl.
- Keep the pan in the fridge for at least 30 minutes to set.
- After 30 minutes take the pan out of the fridge, remove the baking sheet from the pan and cut it into bars.
- Enjoy these no-bake bars as a snack or for breakfast. Store the remaining bars in an airtight container in the fridge.
Keep in Touch
Do let me know if you make this plant based no bake date energy bars. I love hearing from you all. If you like this recipe kindly consider rating it using stars in the comment section or in the recipe card to help more people find this recipe online.