RECIPE

No-Bake Chocolate-Peanut Date Bars

Name: No-Bake Chocolate-Peanut Date Bars
Cook time: 2 h
Yield: 15-20

Recipe Created For

4.7 L Rectangular Dish

Main Course

Rice & Grains

Cook Time

Under 2 hours

Serving Size

15-20

Cook Mode

INGREDIENTS

20 Medjool dates, pitted (about 10.5 oz/300 g)
½ cup (125 ml) shelled pumpkin seeds
1 cup (250 ml) natural peanut butter
½ cup (125 ml) natural almond butter
1 tbsp (15 ml) honey
¾ cups (180 ml) chopped roasted peanuts
¾ cups (180 ml) chopped roasted almonds (or other nuts of your choice)
1 lb (450 g) chopped dark chocolate
1 cup (250 ml) puffed quinoa, toasted (see note)
Flaky salt (such as fleur de sel or Maldon)

Prepare your very own chocolate-peanut date bars with five simple steps and impress your guests! As its name suggests, these no-bake chocolate-peanut date bars do not require any baking and are extremely easy to prepare. The combination of Medjool Dates and dark chocolate compliments each other to perfection, offering a delicious snack in between meals, after dinner, or even packed away for tomorrow’s lunch.

Be sure to have your Rectangular Dish on hand – after all, it’s the only piece of cookware you’ll need. The Rectangular Dish offers home cooks a generous surface area, perfect for spreading the date and chocolate-peanut butter mixture. This versatile piece of cookware is refrigerator-safe and can be used to cool the bars until they firm up. The addition of shelled pumpkin seeds offer some much-needed crunch to this dish along with the roasted peanuts and almonds.

Our No-Bake Chocolate-Peanut Date Bars are the perfect recipe to elevate everyday meal preparation, offering a delicious snack for family and friends. This recipe takes under two hours to prepare, including prep and refrigeration time, accommodating up to 15 and 20 unique portions. Here are all the ingredients you need and the steps to follow before tackling this no-bake delight!

INGREDIENTS

20 Medjool dates, pitted (about 10.5 oz/300 g)
½ cup (125 ml) shelled pumpkin seeds
1 cup (250 ml) natural peanut butter
½ cup (125 ml) natural almond butter
1 tbsp (15 ml) honey
¾ cups (180 ml) chopped roasted peanuts
¾ cups (180 ml) chopped roasted almonds (or other nuts of your choice)
1 lb (450 g) chopped dark chocolate
1 cup (250 ml) puffed quinoa, toasted (see note)
Flaky salt (such as fleur de sel or Maldon)

EQUIPMENT

INSTRUCTIONS

Place the dates and pumpkin seeds in a large heatproof bowl and cover with boiling water. Let sit for 10 minutes. Drain very well

In a food processor, blend the dates and pumpkin seeds with the nut butters and honey for 1 minute or until very smooth.

Add all but 1/3 cup (75 ml) of the chopped nuts and pulse a few times to combine.

Spread out in a 4.7 L Rectangular Dish pressing down very firmly into an even layer. Refrigerate for at least 30 minutes to cool and firm up.

In a bowl set over a double boiler or in a microwave, melt the chocolate. Let cool slightly. Combine the toasted puffed quinoa with half of the melted chocolate. Spread into an even layer over the date mixture in the Rectangular Dish. Top with the remaining melted chocolate, spreading it out in an even layer. Sprinkle with the reserved nuts and flaky salt. Refrigerate until the chocolate is completely set, at least 30 minutes.

Slice into bars or squares. Can be individually wrapped and frozen.

Note: To toast the puffed quinoa: spread the quinoa out on a small baking sheet and toast in an oven preheated to 350°F (180°C) for 8 to 10 minutes. Let cool before using.