Chocolate date bars are a healthy no bake dessert or snack made with only 5 ingredients. Medjool dates, almond flour, almond butter, salt & dark chocolate are an easy paleo and vegan dessert your family will gobble up!
If you like snacks with dates you must try energy balls with dates, they taste just like a cashew cookie Larabar!
Why This Recipe Works
- No added sugar – except for the chocolate topping – since it’s naturally sweetened with dates!
- Healthy energy bite that doubles as dessert for less than 200 calories per serving.
- Customizable – you can add in coconut, protein, oats, peanut butter, dried cherries, orange zest, pecans, almonds, cashews, walnuts or whichever mix-ins you prefer.
- Wholesome ingredients that are naturally gluten free, dairy free, paleo and vegan.
- Budget-friendly – easier and cheaper to make homemade rather than buying packaged bars at Trader Joe’s or your favorite store.
- Easy to make! There are only 5 simple ingredients, you definitely don’t have to be Martha Stewart to make this recipe.
- Portable and perfect for snacks on the go.
- No bake!
Ingredients for This Recipe
Here are the ingredients you need to make this recipe. Reference the recipe card at the bottom for exact measurements.
- Almond flour
- Almond butter: may substitute for peanut butter if desired.
- Dates: choose Medjool dates as they give the best caramel flavor and texture for these bars.
- Dark Chocolate
How to Make This Recipe
This is a step by step walkthrough of how to cook this recipe. Exact times and temperatures are available in the recipe card at the bottom.
Using a food processor or a high powered blender combine the base layer ingredients. Press base layer mixture into a parchment-paper lined 8X8 Pyrex baking dish and allow to set in the refrigerator for 10 minutes.
Mix up caramel layer by pulsing dates, almond butter and a pinch of salt in a food processor. Mixture will be sticky, much like date paste. Press into set base layer and refrigerate for an additional 10 minutes.
Melt dark chocolate in 30 second increments in the microwave then spread melted chocolate over set layers. Allow to cool for at least an hour in the fridge before cutting.
- Storage tips: Store in an air-tight container for up to a week.
- Freezer tips: Store in a freezer-safe container for up to two months.
- Line pan with parchment paper to prevent chocolate date bars from sticking.
- Make sure dates are moist prior to processing, otherwise soak them in water for 5 minutes before processing.
- If you have trouble getting your chocolate to melt, add 1 teaspoon of coconut oil when microwaving.
- To speed up chilling process you can put mixture in the freezer, just be sure not to let it freeze all the way through, rather cut chilling time in half.
- To prevent chocolate layer from cracking make sure bars are not frozen when cutting.
- Use the back of a measuring cup to flatten the layers prior to refrigerating.
If you aren’t a fan of coconut flavor, use refined coconut oil and there will be no coconut taste.
I have not tried this recipe with flours other than the ones listed in the recipe card. I recommend following the recipe card and making adjustments as you want after you try it as written.
To make these without nuts substitute sunflower butter, tahini, or pumpkin seed butter for almond butter.
If you try this recipe, would you leave a star rating in the recipe card right below and/or a review in the comment section further down the page? And if you want more simple + delicious eats you can subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
Chocolate Date Bars
- 1 ¼ cups almond flour
- ½ cup almond butter
- 1 pinch salt
- ¼ cup dates pitted
- 1 cup dates
- ¼ cup almond butter
- 1 pinch salt
- ½ cup chocolate melted
- pinch salt
- In a food processor, combine all ingredients for the base layer. Press into an 8X8 baking dish lined with parchment paper. Refrigerate for 15 minutes while preparing the caramel layer.
- Prepare the caramel layer by the dates, almond butter and salt in a food processor. Press into base layer once 15 minute refrigeration time is up. Refrigerate for 15 minutes.
- In a small bowl, melt chocolate in 30 second increments in the microwave. Once fully melted stir in salt. Once caramel layer's 15 minute refrigeration time is up, pour chocolate over top and sprinkle with flaky sea salt. Allow bars to chill in the refrigerator for at least one hour or until fully set.