Healthy sweet dates mixed with dried fruit, walnuts, shredded coconut and dark chocolate chips. These No Bake Energy Bars are made in 3 steps and require no baking. They are nice and chewy with the perfect hint of sweetness and will give you enough energy to power through your day! Vegan and Gluten-Free!
These super Easy No Bake Energy Bars are literally my new favorite snack! Especially before or even after a workout. You can store them easily in the fridge all week long and grab one when you need a quick energy fix. They have the perfect amount of sweetness and a hint of salt. I came up with the recipe from a new homemade trail mix I had been making and I really wanted to include dates but I figured they would be too sticky in a trail mix. Then it hit me! I remembered a tart crust I had tried years ago that had dates and chocolate chips in it and it was delicious! I applied that same methodology and came out with these soft and chewy energy bars that require no baking at all which is within my realm of baking expertise, lol!
Ingredients I used in these No Bake Energy Bars
Pinch of salt
How to make these No Bake Engery Bars
Place all ingredients into a food processor and pulse until it forms a crumbled looking mixture.
Press the mixture into a parchment lined pan and refrigerate.
Slice and serve. That’s it! Like 3 steps. Yipeee!!!
These No Bake Energy Bars are:
- Have the perfect amount of sweetness
- Contain essential vitamins, minerals and protein
- Made from REAL whole food ingredients
- No baking required!
You might also like these Quinoa Protein Bars from Skinny Ms. They are insane and very easy to make!
- 2 cups pitted dates
- 1 cup chopped walnuts
- 1/2 cup shredded unsweetened coconut
- 1/2 cup dried fruit of choice (I used unsweetend dried papaya and dried pineapple)
- 1/4 cup dark dairy free chocolate mini chips or cocoa nibs
- Pinch of salt
- Place all ingredients into a food processor and pulse until combined into a crumbly mixture.
- Line an 8x8 baking dish with parchment paper.
- Pour the mixture into the parchment lined pan and press it into the bottom of the pan so it spreads out evenly to fill the bottom of the pan.
- Cover and refrigerate for at least one hour.
- Remove, slice and serve.
- These store great in the fridge for up to 2 weeks.
You can swap out the nuts, seeds and dried fruit with whatever you have on hand. I like to use low or no-sugar dried fruit to keep the sugar content low.
Using dark chocolate chips also helps keep the sugar low since they contain less or even no sugar compared to milk chocolate chips.
Nutrition Information:Yield: 15 Serving Size: 1
Amount Per Serving: Calories: 181 Total Fat: 11g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 3mg Sodium: 31mg Carbohydrates: 29g Fiber: 4g Sugar: 22g Protein: 5g