Our No-bake Chocolate Date Bars are the perfect healthy snack! These bars are chewy, delicious, and packed with wholesome ingredients. Made with dates, white beans, and peanut butter, they’re vegan and gluten-free. Plus, the rich chocolate coating with chopped peanuts adds a delightful crunch!
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Why you’ll love this recipe
- Healthy ingredients: Packed with dates, white beans, and peanut butter, these bars offer a nutritious snack option.
- No-bake & so easy to make: No baking required, making it a quick and simple recipe.
- Vegan & Gluten-free: Suitable for a variety of dietary needs.
- Delicious taste: The combination of dates, chocolate, and peanuts is really yummy.
- Perfect snack: Ideal for on-the-go snacking or a quick dessert.
Tools
To make these no-bake chocolate date bars, you’ll need the following equipment:
- Food processor or Immersion blender: Essential for blending the dates, beans, and other ingredients into a smooth mixture.
- Parchment paper or Silicone mat: For shaping and freezing the base mixture without sticking.
- Microwave-safe bowl: For melting the chocolate and coconut oil. Alternatively, you can use a double boiler.
- Two forks: Helpful for dipping the bars into the chocolate coating.
- Basic measuring cups and spoons and a kitchen scale: Properly measuring ingredients is key for success in the kitchen.
If you don't have a food processor, a high-speed blender or hand blender/immersion blender can work as a substitute.
Ingredients
As usual, you'll find the complete recipe card, including ingredient amounts and instructions, at the bottom of this post! Keep on reading for more details, or jump straight to the recipe.
BASE
- Dates — Provide natural sweetness and a chewy texture.
- White beans — Add creaminess and increase the protein content.
- Cocoa powder — Gives the bars a rich chocolate flavor.
- Peanut butter — Adds creaminess and a nutty taste, also helps bind the ingredients.
- Vanilla extract — Enhances the overall flavor.
- Water — Helps achieve the right consistency for the mixture.
COATING
- Dairy-free dark chocolate — Creates a rich, chocolatey coating.
- Coconut oil — Helps the chocolate melt smoothly and set properly.
- Roasted peanuts — Adds a crunchy texture and complements the peanut butter in the base.
How to make these healthy no-bake bars
Prepare the base: Process the pitted Medjool dates, cooked white beans, cocoa powder, peanut butter, vanilla extract, and water in a food processor until smooth and well combined.
Shape: Transfer the mixture onto a piece of parchment paper or silicone mat. Slightly wet your hands and a spatula to prevent sticking, then press and shape the mixture into an even square.
Freeze: Place the shaped mixture in the freezer and freeze for 2-3 hours, or until firm.
Cut the base: Remove the firm mixture from the freezer and cut it into squares or rectangles.
Prepare the chocolate coating: In a microwave-safe bowl, combine the dairy-free dark chocolate and coconut oil. Melt the mixture in the microwave or au bain-marie until smooth, stirring occasionally. Mix in the chopped peanuts.
Coat the bars: Using two forks, dip each square or rectangle into the melted chocolate coating until fully coated. Allow any excess chocolate to drip off, then transfer the coated bars onto a clean piece of parchment paper or silicone mat.
Freeze until set: Place the coated bars back in the freezer and freeze until the chocolate coating is hardened.
Substitutions & Variations
- Nut-free version: Substitute peanut butter with sunflower seed butter and omit the chopped peanuts.
- Different beans: Use chickpeas or black beans instead of white beans for a different flavor profile.
- Flavor twist: Add a sprinkle of sea salt or a dash of cinnamon to the base mixture for extra flavor.
Storage & Freezing
Store the No-Bake Chocolate Date Bars in an airtight container. They will stay fresh in the refrigerator for up to 2 weeks or in the freezer for up to 3 months.
For a firmer texture, I prefer keeping them always in the freezer.
Tips for success
- Use fresh dates: Ensure your dates are soft and fresh for easy blending. If they’re not soft and juicy, soak them in hot water for 5 minutes, then rinse and use.
- Freeze well: Allow the base to freeze completely before cutting and coating to ensure the bars hold their shape.
- Coat quickly: Work quickly when coating the bars to prevent the chocolate from hardening before you're done.
Frequently Asked Questions
Yes, but Medjool dates are preferred for their soft texture and sweetness. If you use another type of dates, just make sure it’s the same amount in grams.
Yes, a high-speed blender can work as a substitute, but the texture may differ slightly. Another good alternative is a powerful hand blender.
They last up to 2 weeks in the refrigerator and up to 3 months in the freezer.
Yes, almond butter or cashew butter (or any other seed butter) can be used as substitutes for peanut butter.
More vegan dessert recipes to try:
Recipe
NO-BAKE CHOCOLATE DATE BARS
INGREDIENTS
Base
- 150 g Medjool dates, pitted, (~9 pieces)
- 150 g cooked white beans, unsalted
- 12 g cocoa powder, (2 ½ tbsp)
- 120 g peanut butter, (½ cup)
- ½ teaspoon vanilla extract
- 1 tablespoon water
Coating
- 180 g dairy-free dark chocolate
- 2 teaspoon coconut oil, preferably refined/deodorized
- 50 g roasted peanuts, finely chopped, (⅓ cup)
INSTRUCTIONS
- Prepare the base: Process the pitted Medjool dates, cooked white beans, cocoa powder, peanut butter, vanilla extract, and water in a food processor until smooth and well combined.
- Shape: Transfer the mixture onto a piece of parchment paper or silicone mat. Slightly wet your hands and a spatula to prevent sticking, then press and shape the mixture into an even square.
- Freeze: Place the shaped mixture in the freezer and freeze for 2-3 hours, or until firm.
- Cut the base: Remove the firm mixture from the freezer and cut it into squares or rectangles.
- Prepare the chocolate coating: In a microwave-safe bowl, combine the dairy-free dark chocolate and coconut oil. Melt the mixture in the microwave or au bain-marie until smooth, stirring occasionally. Mix in the chopped peanuts.
- Coat the bars: Using two forks, dip each square or rectangle into the melted chocolate coating until fully coated. Allow any excess chocolate to drip off, then transfer the coated bars onto a clean piece of parchment paper or silicone mat.
- Freeze until set: Place the coated bars back in the freezer and freeze until the chocolate coating is hardened. Keep them stored in the freezer.
NOTES
- If you haven't already, be sure to check out the 'How to make this recipe' section above for a visual walkthrough of each step.
NUTRITION
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