3-Ingredient Chocolate Date Nut Bars

This might be one of THE healthiest desserts on FMK.

This has been a long time reader favorite and for good reason:

These date nut bars are super easy, no-bake, vegan friendly and gluten free and takes less than 30 minutes to make!

Just Three Ingredients

And all you need are these simple ingredients:

• Medjool dates – a good source of potassium and fiber.
• Nuts – lots of healthy fats.
• Dark chocolate – antioxidants.

And having a food processor or high powered blender helps!

What can you expect from this recipe?

You would not believe that three ingredients such as these would be so amazingly satisfying together, but they really are!

These date and nut bars…

• Have a soft, sweet base
• Are nutty and caramel-like in flavor, thanks to the Medjool dates.
• Come with a dark chocolate topping that can easily be elevated with bits of flaked sea salt.

Make in 5 Easy Steps

This recipe is truly so simple to make and such a delicious, nutritious treat.

They come together in four simple steps! Keep reading for step-by-step photos and quick instructions.

Step 1 – Soak Dates

If your dates are dry, you’re going to want to soak them in warm water for about 5 minutes. If they’re super fresh and juicy, there’s no need to soak them, you may just need to add a tablespoon of water to the food processor in the next step.

Step 2 – Pulse Nuts & Dates

In the bowl of your food processor (or high powered blender) pulse together the nuts and pitted Medjool dates.

What kind of nuts to use

I like to use a mix of nuts for flavor and texture. I recommend using a mixture of softer and harder nuts, like cashews, almonds, pecans and walnuts.

But if you have a sensitivity or allergy to a certain nut, you can create your own mix or just use one nut variety.

Step 3 – Press into Pan

Once your nuts and dates have blended together and a sticky mixture has formed, you’ll press the date mixture into a lined 9×5 loaf pan. I love this roller.

Note: If using an 8×8 pan, the base of these bars will be thinner.

Step 4 – Cover in Melted Chocolate

Cover the bars in a melted chocolate of your choice. I typically go for dark chocolate.

TIP: melt your chocolate in a pan over low heat. I used the Always Pan and love the ceramic non-stick coating.

Choosing your Chocolate

If following a certain diet, like paleo or vegan, be sure to select a chocolate that fits your guidelines.

Lily’s Chocolate is great for paleo and vegan, sweetened with stevia.

Theo Chocolate has great vegan friendly options.

Step 5 – Chill until Set

Place the pan in the fridge for about 30 minutes to allow the chocolate to set. If using the freezer, you’ll need about 10 minutes.

How to Prevent Cracks When Cutting

To prevent the chocolate topping from cracking when cutting into, the trick is to make sure the chocolate has been chilled long enough to set, but not frozen solid.

If you forgot the pan was in the freezer or fridge and your chocolate is as hard as a rock, your best bet is to allow the bars to come to room temperature before cutting. Running a sharp knife under hot water will help too.

Storing

To store these bars you can keep them in an airtight container at room temperature for about one week, or keep in the fridge and enjoy within a couple of weeks.