No Bake Fruit and Nut Bars

Print Recipe

4.80 from 15 votes

Chewy and delicious energy bars for a healthy snack.

Prep Time10

Cook Time0

chill time1

Total Time1 10

Course: Snack

Cuisine: American

Diet: Lower Carb, Heart Healthy, Vegan, Vegetarian

Servings:

Calories: 204kcal

Author: Anne Danahy, RD

Equipment

food processor
baking pan
measuring cups
spatula

Ingredients

1 cup pitted dates
½ cup almond butter or other nut butter if you prefer
½ cup chocolate protein powder or vanilla or plain if you prefer
½ cup old fashioned oats
⅓ cup salted pumpkin seeds (pepitas)
½ cup sliced almonds
⅔ cup dried cherries chopped
½ cup dried apricots chopped

US Customary - Metric

Instructions

In the bowl of a food processor fitted with a chopping blade, combine the dates and almond butter. Process the mixture for about 30 seconds or until the dates are smooth, scraping down the bowl as needed. Add the protein powder and process for another 30 seconds or until everything is smooth and a dough forms.
Add the oats to the food processor and process for another 30 seconds to combine, scraping down the bowl as needed.
Add the almonds and pumpkin seeds to the food processor and pulse about 10 times until they are evenly dispersed.
Check the dough with your fingers or a spoon. If the mixture is too dry, add 2 tablespoons of water and process again. Add another tablespoon of water if needed. The dough should be smooth and sticky but stiff. If the dough gets too wet, add extra oats, 1 tablespoon at a time.
Add the chopped apricots and cherries and pulse about 10 more times until the fruit is dispersed.
Transfer the dough to a parchment paper lined 8x8 baking pan and press the dough in place using your fingers or a spatula.
Chill the dough in the refrigerator for an hour, or the freezer for 30 minutes, and then slice it into bars.
Wrap each bar in plastic wrap, and store them in a freezer bag in the freezer for up to 2 months.

Notes

If your dates are dry, soak them in about 1 cup of water for 15 minutes before processing.

I like to get 12 bars from this recipe, but you can cut them smaller or larger.

To freeze, wrap each bar in plastic wrap and keep them in a freezer bag or air-tight container. They'll last for two months. Let them soften at room temperature for 5 minutes before eating.

Nutrition