Healthy Date Bars | No Bake Energy Bars (gluten free & vegan)
Healthy date bars are energy bars made by combining dates, desiccated coconut and walnuts. Finally topped with chopped almond and pumpkin seeds. These bars are gluten-free and vegan.
Prep Time 10 minutes
Soaking Time 1 hour
Total Time 10 minutes
Servings 10 bars
1 cup = 240ml ; 1 tbsp = 15ml
- 1 cup Dates pitted
- 1 cup Walnuts
- 1 cup Desiccated Coconut
- 1 1/2 cup Hot Water
- 2 tbsp Almonds + Pumpkin Seeds chopped
Soak pitted dates in hot water for 1 hour or until it softens.
Drain the water and keep dates aside in a bowl.
In a deep bowl, place dates and mash them with potato masher.
Now add desiccated coconut and coarsely ground walnut.
Now stir in all the ingredients together until well combined.
Now line a tin/container with parchment paper or wax paper. Transfer the mixture, spread evenly and press it firmly with back of spoon or spatula.
Top it with chopped almonds and pumpkin seeds.
Wrap and chill for at least an hour or until it sets.
Unwrap and cut the bars and enjoy the delicious and healthy date bars.
Nuts can be used raw or roasted, roasting adds toasty and nutty flavour to the bars.
Store these bars in an air tight container in fridge for a week or in freezer for up to 3 months. (Mine disappeared in a day).
Experiment with different nuts and seeds combo when you make your next batch.
Though you mix and match ingredients always make sure to keep dates in the recipe as it acts as a binding agent.
Use chopped almonds and pumpkin seeds as toppings. You can clearly see topping here is not chopped nuts rather coarse powder. That's because of extra pulsing function of food processor as little chef likes it!!
Easy process is to blend all the ingredients listed under "for bars" in a food processor.
Place all the ingredients in a food processor, pulse few times for 30 seconds or just until they break into crumb size pieces. Scrape the sides of the container, continue the pulse for 1-2 minutes or until all the ingredients have clump together into a ball. (Note: I didn't use this process as I was afraid my little chef might end up with a paste like consistency which totally ruins the texture of bars. I had to choose an alternative option only due to such unavoidable situations).