These homemade healthy energy bars are sooo good! Naturally sweetened with dates, peanut butter and honey. Loaded with oats, nuts and seeds. They are the ultimate anytime of the day perfect snack!
What a great healthy snack!! It’s loaded with oats, nuts, seeds, dates and more…and it’s sooo delicious you would never guess you are eating something nutritious. I will be honest, it is so good, it’s hard to eat just one bar.
This healthy energy bar recipe is naturally sweetened with honey. The toasted coconut and oats along with seeds and nuts adds a nice crunch. The dates creates a chewy texture with the peanut butter. Lastly, the chocolate finishes it off with it’s smooth and creamy yumminess!
INGREDIENTS
- OATS: I used rolled oats for this recipe, preferred the healthy option
- NUTS: I used a variety of nuts, almonds and walnuts, feel free to change it up to your liking
- COCONUT: unsweetened coconut flakes is my preference
- DARK CHOCOLATE : using the unsweetened dark baker’s chocolate was a perfect balance of sweetness.
- HONEY: used pure honey or pure maple syrup
- COCONUT OIL: was my choice of a plant-based oil
- DATES: if possible use Medjool variety of dates
- PEANUT BUTTER: who doesn’t like peanut butter, right!? Or almond or cashew butter can be substituted
- SEA SALT: for topping
- SEEDS: flaxseeds and pumpkin seeds
BENEFITS OF MAKING HOMEMADE ENERGY BARS
- YOU know what ingredients go into these bars, no artificial ingredients or hidden sugars
- You can manage the amount of ingredients to your liking, such as nuts and seeds
- HOMEMADE gives you the choice to what options or substitutions you want to replace
- MUST mention the nutritional value and benefits of homemade energy bars! Starting with fiber, protein, healthy fats, high antioxidants, lower blood sugar, prevents certain cancers and other diseases such as heart disease.
HOW TO MAKE THESE DELICIOUS BARS
Place dates in a bowl and cover with warm water. Allow to sit for 10 minutes. This will soften the dates.
Preheat oven to 350℉. Line a 9” x 9” square baking pan with parchment or wax paper and set aside. Lay oats and coconut flakes on a prepared baking sheet and place in oven for 8-10 minutes, stirring halfway through and once the coconut is toasty, remove from the oven and set aside to cool.
Meanwhile add the chocolate chunks and coconut oil to the sauce pot, on low heat, melt the chocolate and coconut oil, stirring often to avoid burning the chocolate. Once melted, remove from the stove and allow to cool.
Another option, is melt chocolate chunks and coconut oil in a microwave and check every 20 seconds, stirring each time. When most of the chunks have melted, remove and continue to stir until all the chunks are gone. Set aside to cool.
Add dates to the food processor (reserve some of the water) and pulse 6-7 times until the dates are broken into pieces. Then add almonds, walnuts and pumpkin seeds. Pulse again for about 5 times until the nuts are cut into small pieces. Once the oats and coconut flakes are cooled, then add to the food processor, along with the honey, peanut butter and pulse about 8-10 times until all the ingredients come together and starts to form a ball. If too dry, add about 1-2 tablespoons of the reserved water from the dates and pulse 1-2 times until the mixture comes together.
Transfer mixture into the prepared baking pan and press down firmly. Pour the melted chocolate over the bottom layer and spread evenly with a spatula. Top with nuts, pumpkin seeds, coconut flakes or seeds. Cover and refrigerator until firm for up to 2-3 hours. Cut into bars and enjoy!
These make a perfect mid-day snack for those times when we need a pick-me-up or a perfect snack for kids to take to school or mid-afternoon bite. Kids love this kind of snack and the BEST part they have no idea how healthy it is!
SUBSTITUTIONS
Quick oats can be substituted for rolled outs, but keep in mind when roasting the quick oats, they will roast up much more quickly since these oats are thinner. Do you have to roast the oats and coconut, no you don’t. I roasted them for the purpose of crunchy texture and flavour.
Coconut oil was my choice of oil to add to the chocolate and unsalted butter is option to replace the coconut oil.
I love nuts of all kind and eat almonds and walnuts daily. If you substitute with cashews, hazelnuts or any other nut of your choice.
I used baker’s unsweetened dark chocolate for the reason to minimize the sugar content. I would suggest 70% plus dark chocolate.
STORING
These energy bars should be stored in the refrigerator in an airtight container for a week. I would recommend to lay parchment paper or wax paper between the layers so they don’t stick together. Also, they freeze well too, again in an airtight container suitable for the freezer for up 2-3 months. Believe me they won’t last that long! 🙂
DID YOU MAKE THIS RECIPE……
I would love to hear you feedback, comments and suggestions. Don’t forget to rate this recipe. 🙂
No-Bake Dark Chocolate Date Nut Energy Bars
Equipment
- 1 8 x 8 square baking pan
- 1 Baking sheet
- Food Processor
- small sauce pot (optional)
Ingredients
- 1½ cups rolled oats
- 1/3 cup unsweetened coconut flakes
- 4 oz dark chocolate, cut into chunks
- 1 tbsp coconut oil
- 1 cup Medjool dates
- 1/4 cup almonds
- 1/2 cup walnuts
- 1/4 cup pumpkin seeds
- 2 tbsp ground flaxseeds
- 1/4 cup honey
- 5 tbsp peanut butter
Instructions
- Place dates in a bowl and cover with warm water. Allow to sit for 10 minutes.
- Preheat oven to 350℉. Line a 9” x 9” square baking pan with parchment or wax paper and set aside. Lay oats and coconut flakes on a prepared baking sheet and place in oven for 8-10 minutes, stirring halfway through and once the coconut is toasty, remove from the oven and set aside to cool.
- Meanwhile add the chocolate chunks and coconut oil to the sauce pot, on low heat, melt the chocolate and coconut oil, stirring often to avoid burning the chocolate. Once melted, remove from the stove and allow to cool. Another option, is melt chocolate chunks and coconut oil in a microwave and check every 20 seconds, stirring each time. When most of the chunks have melted, remove and continue to stir until all the chunks are gone. Set aside to cool.
- Add dates to the food processor (reserve some of the water) and pulse 6-7 times until the dates are broken into pieces. Then add almonds, walnuts and pumpkin seeds. Pulse again for about 5 times until the nuts are cut into small pieces. Once the oats and coconut flakes are cooled, then add to the food processor, along with the honey, peanut butter and pulse about 8-10 times until all the ingredients come together and starts to form a ball. If too dry, add about 1-2 tablespoons of the reserved water from the dates and pulse 1-2 times until the mixture comes together.
- Transfer mixture into the prepared baking pan and press down firmly. Pour the melted chocolate over the bottom layer and spread evenly with a spatula. Top with nuts, pumpkin seeds, coconut flakes or seeds. Cover and refrigerator until firm for up to 2-3 hours. Cut into bars and enjoy!
