Date and Walnut Energy Bars

Date and Walnut Energy Bars

Sticky dates and toasted walnuts press into chewy no-bake bars for a quick energy boost.

Total 1 hr 30 min Makes 16 bars Calories 165/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Dairy free, Halal, Kosher

Allergens

Tree nuts

These no-bake bars blend sticky Medjool dates with toasted walnuts and oats for a chewy, naturally sweet snack. A food processor does most of the work, pressing the mixture into a dense, portable bar that holds together without refrigeration. They suit lunchboxes, hikes, or a quick pre-workout bite.

Ingredients

  • 2 cups pitted Medjool dates, packed
  • 1 1/2 cups walnuts
  • 1 cup old-fashioned rolled oats
  • 1/4 cup unsweetened shredded coconut
  • 2 tablespoons honey
  • 1 tablespoon coconut oil, melted
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 tablespoons water, if needed

Method

  1. Preheat oven to 350°F. Spread the walnuts on a baking sheet and toast until fragrant, 8 to 10 minutes, stirring once halfway through.

  2. Let the walnuts cool for 5 minutes, then set aside 1/4 cup for topping and leave the rest to cool completely.

  3. Line an 8x8-inch baking pan with parchment paper, leaving an overhang on two sides.

  4. If the dates feel dry or firm, soak them in warm water for 10 minutes, then drain well and pat dry.

  5. In a food processor, pulse the toasted walnuts (reserving the topping portion) and oats until coarsely ground, about 15 seconds.

  6. Add the dates, shredded coconut, honey, melted coconut oil, cinnamon, salt, and vanilla. Process until the mixture forms a sticky, cohesive dough that clumps together, 1 to 2 minutes, scraping down the sides as needed.

  7. Pinch the dough between your fingers; if it's too dry to hold together, add water 1 tablespoon at a time and pulse again until it sticks.

  8. Transfer the mixture to the prepared pan and press it firmly and evenly into the corners using the back of a spoon or your hands.

  9. Coarsely chop the reserved toasted walnuts and press them into the top of the mixture.

  10. Cover and refrigerate until firm enough to slice, at least 1 hour.

  11. Lift the bars out using the parchment overhang, cut into 16 bars, and store in an airtight container in the refrigerator.

Rate this recipe

★ 3.9 (1)

Date and Walnut Energy Bars

These no-bake bars blend sticky Medjool dates with toasted walnuts and oats for a chewy, naturally sweet snack. A food processor does most of the work, pressing the mixture into a dense, portable bar that holds together without refrigeration. They suit lunchboxes, hikes, or a quick pre-workout bite.

1 hr 30 min 16 bars 165 cal

Ingredients

  • 2 cups pitted Medjool dates, packed
  • 1 1/2 cups walnuts
  • 1 cup old-fashioned rolled oats
  • 1/4 cup unsweetened shredded coconut
  • 2 tablespoons honey
  • 1 tablespoon coconut oil, melted
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 tablespoons water, if needed

Method

  1. 1

    Preheat oven to 350°F. Spread the walnuts on a baking sheet and toast until fragrant, 8 to 10 minutes, stirring once halfway through.

  2. 2

    Let the walnuts cool for 5 minutes, then set aside 1/4 cup for topping and leave the rest to cool completely.

  3. 3

    Line an 8x8-inch baking pan with parchment paper, leaving an overhang on two sides.

  4. 4

    If the dates feel dry or firm, soak them in warm water for 10 minutes, then drain well and pat dry.

  5. 5

    In a food processor, pulse the toasted walnuts (reserving the topping portion) and oats until coarsely ground, about 15 seconds.

  6. 6

    Add the dates, shredded coconut, honey, melted coconut oil, cinnamon, salt, and vanilla. Process until the mixture forms a sticky, cohesive dough that clumps together, 1 to 2 minutes, scraping down the sides as needed.

  7. 7

    Pinch the dough between your fingers; if it's too dry to hold together, add water 1 tablespoon at a time and pulse again until it sticks.

  8. 8

    Transfer the mixture to the prepared pan and press it firmly and evenly into the corners using the back of a spoon or your hands.

  9. 9

    Coarsely chop the reserved toasted walnuts and press them into the top of the mixture.

  10. 10

    Cover and refrigerate until firm enough to slice, at least 1 hour.

  11. 11

    Lift the bars out using the parchment overhang, cut into 16 bars, and store in an airtight container in the refrigerator.