No-Bake Date Bars
Chewy, caramel-like no-bake date bars with oats, toasted nuts, and vanilla for an easy snack or dessert.
Ingredients
Ingredients
- 1 1/2 cups medjool dates pitted and chopped
- 1 cup rolled oats
- 1/2 cup almonds or walnuts lightly toasted
- 2 tablespoons butter or coconut oil melted
- 1 teaspoon vanilla bean paste
- 1 pinch sea salt
Instructions
- Line an 8 x 8 inch baking dish with parchment paper, letting the paper overhang the sides for easy lifting.
- If the dates feel dry, soak the chopped dates in warm water for 5 minutes, then drain very well and pat dry.
- Toast the nuts in a dry skillet over medium heat for 3 to 4 minutes, stirring often, until fragrant and lightly golden. Let them cool completely.
- Add the rolled oats to a food processor and pulse several times until they are broken down to a coarse meal texture.
- Add the cooled toasted nuts and chopped dates to the food processor and pulse until the mixture is evenly combined and starting to clump.
- Pour in the melted butter or coconut oil, vanilla bean paste, and sea salt, then process again until the mixture becomes sticky and holds together when pinched between your fingers.
- Transfer the mixture to the prepared baking dish and spread it out evenly.
- Use a spatula or slightly damp hands to press the mixture very firmly into the pan, packing it tightly and smoothing the top.
- Refrigerate the pan for at least 2 hours, or until the mixture is firm and set.
- Lift the chilled slab out of the pan using the parchment overhang and place it on a cutting board.
- Cut into 12 equal bars with a sharp knife and serve, or store as desired.
Notes
- If the mixture seems too crumbly to hold together, process a bit longer until it becomes more paste-like and sticky, or add 1 to 2 extra chopped dates.
- Store bars in an airtight container in the refrigerator for up to 1 week; for longer storage, wrap bars individually and freeze for up to 1 month.
- Store bars in an airtight container in the refrigerator for up to 1 week; for longer storage, wrap bars individually and freeze for up to 1 month.