SweetNina Beckers

Chocolate nut & date bars

SweetNina Beckers
Chocolate nut & date bars

Looking for a snack that’s both delicious and satisfying? These chocolate nut & date bars are your new go-to! They’re incredibly easy to make, require just a few wholesome ingredients, and come together in no time.

The best part? You can easily give them your own twist by choosing your favorite nuts, the type of chocolate you love, and adding fun toppings. Perfect for a quick energy boost, a healthy treat, or something to keep you going throughout the day!

Before cutting in bars or squares.

Ingredients (for 10 bars):

  • 10 large Medjool dates

  • 200 g mixed nuts* (I used pecans, walnuts, pumpkin seeds & peanuts)

  • 160 g dark chocolate (I used 70% cocoa)

  • 1 teaspoon coconut oil

Toppings*

  • Sea salt

  • Freeze- dried raspberries

  • Cacao nibs

*You can use any nuts you like. I used walnuts for a more earthy, grown-up flavor. If you prefer something softer and sweeter, you can go for almonds.

**You can find Freeze-dried raspberries online. I found mine at thenotenshop.nl.

***Feel free to use any toppings you like. You can go for extra nuts, coconut flakes, dried fruit, …

Directions:

Preparation Method:

  1. Toast the nuts in a pan or oven to enhance their flavor. Pit the dates and soak them in hot water for 5–10 minutes.

  2. Meanwhile, roughly blend the toasted nuts (it’s okay if some chunks remain). I used a Vitamix for this. Transfer the blended nuts to a large bowl.

  3. Drain the dates. Blend the dates until you get a smooth, sticky paste. Add the blended dates to the nuts and mix well with a spoon. Add a pinch of salt.

  4. Line a rectangular baking tin with parchment paper and press the mixture evenly into the tin, smoothing the surface.

  5. Melt the chocolate together with the coconut oil in the microwave (or using a bain-marie), stirring every 30–40 seconds until fully melted.

  6. Pour the chocolate over the mixture and spread evenly. Finish with your favorite toppings — I used sea salt, cacao nibs, and crushed freeze-dried raspberries.

  7. Place the tray in the fridge for at least 1–2 hours, or until fully set. For cleaner, neater bars, run your knife under warm water before slicing.

TIP: If you want a perfect sliced bar: Slice the base layer before adding the chocolate. Then pour the chocolate on top (or cover completely) and let it set again.