No-Bake Cacao Date Loaded Energy Bars
These No-Bake Cacao Date Loaded Energy Bars are loaded with nutrient-dense ingredients like Cacao, Cacao Butter, Dates, Chia Seeds, Cashew Nuts, Coconut Flakes, Pumpkin Seeds, and Maple Syrup. They make for an awesome packable snack, breakfast replacement, or even dessert if you’re into something healthy as a sweet treat. Full of bold flavor, chewy, and super easy to make. Vegan and Gluten-Free.
Servings 8 Energy Bars
- 2 cups medjool dates, seeds removed
- 1 cup cashew nuts
- ½ cup Cacao Butter (I used Navitas Organics!)
- ½ cup organic coconut flakes
- ¾ cup chia seeds (I used Navitas Organics!)
- ½ cup pumpkin seeds
- ⅓ cup organic maple syrup
- ¼ cup Cacao Powder (I used Navitas Organics!)
- pecans, optional (See Notes!)
Begin by lining a square baking pan (about 8x8 inch) with parchment paper and setting it aside.
In a food processor, add the cashews, coconut flakes, cacao butter, and the pumpkin seeds. Pulse for a few seconds (10-15), until everything is broken down into small pieces.
Now, add in the dates, cacao powder, chia seeds, maple syrup and pinch of sea salt. Pulse for a few more seconds (about 7-8), until all ingredients are well combined.
Pour the mixture into the prepared baking pan and evenly spread out everything using a rubber spatula, keeping it about ½ to 1-inch in thickness so that bars aren't too flat.
Cover baking pan with plastic wrap and place in the refrigerator until firm, about 2-3 hours. Better if kept even longer to ensure full hardness.
Once firm, gently uplift mixture out of the baking pan using the parchment paper and cut into medium-sized rectangles or squares. The shape is based on preference.
To serve, you can enjoy these with a delicious shake, water, or your favorite plant-based milk. Also, to make them fancy, simply wrap a small piece of parchment paper around the middle of each bar and tape the opening closed. Tie with a piece of bakers twine and wallah!
STORAGE: Refrigerate leftover bars for up to a week in a sealed zip loc bag or tightly sealed container.
SWEETENER: If you choose to opt out of pure maple syrup, you can always substitute with Agave as well.
NUTS: You also add in toasted pecans if you'd like. ½ cup should do the trick. To Toast: Add chopped pecans to a baking sheet and toasting them in the oven (400 degrees Fahrenheit) for 5-10 minutes, tossing them halfway to avoid browning on one side.
SEEDS: If you aren't a huge fan of pumpkin seeds, you can feel free to substitute them with sunflower seeds.
Calories: 390kcal | Carbohydrates: 55g | Protein: 9g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Sodium: 11mg | Potassium: 631mg | Fiber: 13g | Sugar: 34g | Vitamin A: 64IU | Vitamin C: 0.4mg | Calcium: 160mg | Iron: 4mg