Storage Tips
– **Refrigerate:** Keep the bars in an airtight container in the fridge for up to 1 week.
– **Freeze:** For longer storage, these bars can be frozen for up to 3 months. Just thaw them in the fridge before enjoying!
Why You’ll Love These Energy Choc Bars
These No-Nut Energy Choc Bars are not only delicious but also packed with energy from the dates, seeds, and oats. They’re a great option for a quick pick-me-up without any added sugars or preservatives. Plus, the chocolate topping adds a decadent finish that makes them feel like a treat!
Try these easy-to-make bars and watch them disappear from your fridge. Perfect for snacking, they’re a healthier alternative to store-bought bars. Enjoy!
No-Nut Energy Choc Bars: Healthy Snacks Made Easy!
If you’re on the lookout for a delicious and nutritious snack that’s quick to make and packed with energy, these No-Nut Energy Choc Bars are perfect! Ideal for school lunches, post-workout fuel, or a sweet treat any time of day, these bars are full of wholesome ingredients without any nuts. Let’s get started on this simple recipe!
Ingredients
- 230 g pitted dates (abouts 2 cups)
- 125 g mixed seeds (about 1 cup; try sunflower and pumpkin seeds)
- 75 g oats(about 1 cup) (or substitute gluten free oats)
- 40 g desiccated coconut (about 1/2 cup)
- 2 tbsp cocoa powder
- 150 g chocolate (dark or milk, your choice)
- 1 tbsp coconut butter or regular button
Instructions
- Prepare Your Tins. Start by lining two 2lb loaf tins with parchment paper or use an 8-inch square tin for a single batch. This will make it easy to remove the bars once they’re set.
- Soften the Dates. Place the pitted dates in a bowl and cover them with boiling water. Let them soak for about 10 minutes to soften. This will help create a smooth texture in your bars.
- Blend the Dry Ingredients. While the dates are soaking, add the oats, mixed seeds, desiccated coconut, and cocoa powder to a blender or food processor. You can blend them to a fine powder for a smoother texture or leave it a bit coarse for added crunch—it's entirely up to you!
- Combine Everything. Drain the soaked dates and add them to the blender with the dry mixture. Blend until you have a thick paste. If it looks too dry, add a small splash of hot water and blend again until smooth.
- Shape the Bars. Divide the mixture evenly between the two lined loaf tins. Press it down firmly to create an even layer. You want them compact so they hold together well.
- Melt the Topping. In a microwave-safe bowl or a heatproof bowl over simmering water, melt the chocolate and coconut butter (or regular butter) together. Stir until smooth and combined.
- Finish the Bars. Pour the melted chocolate mixture evenly over the pressed mixture in the loaf tins. Use a spatula to spread it if needed.
- Set and Cut. Place the tins in the fridge for about 1 hour to allow the bars to set. Once firm, remove them from the tins and cut into bars or bite-sized pieces, depending on your preference.
Tried this recipe?Let us know how it was!
