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–+ servings
Pressed date and nut bars with dried cherries, seeds and a light chocolate topping.
Rachelle Johnson

No-Bake Cherry Vanilla Date and Nut Bars

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Soft dates bind almonds, cashews, cherries and seeds into chewy vanilla bars that chill until firm enough to slice and tuck away for later.
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Prep Time 15 minutes
Chilling 2 hours
Total Time 2 hours 15 minutes
Servings: 12 bars
Course: Dessert, Snack
Cuisine: American
Suitable For
Vegan
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Base
  • 1 ½ cup Medjool dates pitted
  • 1 cup raw almonds
  • ½ cup raw cashews
  • ¼ cup chia seeds
  • ¼ cup plant-based vanilla protein powder choose one intended for ready-to-eat use
  • 1 teaspoon vanilla extract
  • ¼ teaspoon sea salt
Mix-Ins
  • ½ cup dried cherries roughly chopped
  • 2 tablespoon hemp seeds
  • 2 tablespoon pumpkin seeds
Optional Toppings
  • 1 tablespoon vegan dark chocolate finely shaved; optional
  • 1 teaspoon flaky sea salt optional; use lightly, to taste

Equipment

  • Food Processor
  • 8-inch square pan
  • parchment paper
  • spatula
  • knife

Method
 

  1. Line an 8-inch square pan with parchment, leaving enough overhang to lift the slab. If the dates are dry or firm, soak in warm water for 10 minutes, then drain thoroughly and pat away surface moisture. Soft dates do not need soaking.
  2. Pulse the almonds and cashews in a food processor until coarsely ground. Add the dates, chia seeds, protein powder, vanilla and sea salt. Process in pulses until the mixture clumps and holds together when firmly squeezed. Scrape the bowl as needed; stop before the nuts become a smooth butter.
  3. Add the chopped dried cherries, hemp seeds and pumpkin seeds. Pulse briefly to distribute them while keeping some texture.
  4. Transfer to the lined pan. Press firmly and evenly into the corners with a spatula or another piece of parchment. Compact the mixture well so the bars hold together after slicing.
  5. Sprinkle with optional chocolate and a light amount of the optional flaky salt, to taste. Press the toppings gently into the surface.
  6. Refrigerate for at least 2 hours, until firm. Lift out with the parchment and cut into 12 bars with a sharp knife.
  7. Keep covered in the refrigerator and use within 3–4 days, or freeze individual portions for up to 3 months for best quality. Thaw in the refrigerator and keep chilled for carrying.

Nutrition

Calories: 210kcalCarbohydrates: 24gProtein: 8gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gTrans Fat: 0.01gSodium: 74mgPotassium: 281mgFiber: 5gSugar: 16gVitamin A: 218IUVitamin C: 0.1mgCalcium: 80mgIron: 2mg

Notes

Texture: Date softness and protein powders vary. The mixture should hold together when squeezed before it goes into the pan. If crumbly, process a little longer and compress firmly; thoroughly drained, softened dates are easier to bind than dry dates. Do not pack loose crumbs and expect chilling alone to bind them. Timing: Total time includes the two-hour chill; allow another ten minutes if dates need soaking. Swaps: Walnuts or pecans can replace cashews. Add-ins: Up to one tablespoon of maca powder or flaxseed can be included, but added dry ingredients may make the mixture firmer and require extra processing. Check protein powder, dried fruit and chocolate labels for vegan ingredients and allergens. Serving: Enjoy with herbal tea, fruit, a smoothie or vegan almond yogurt. Keep the bars chilled; they are a refrigerated treat rather than a shelf-stable travel bar. Double the batch into a suitably larger pan and freeze the extra portions.
Nutrition estimate: Per bar, based on 12 equal bars, excluding the optional chocolate and flaky-salt toppings. Values use generic vegan protein powder, 20 grams for the two tablespoons of hemp seeds, and the other measured cup and spoon quantities. Brands, date size and how tightly ingredients are packed will change the estimate.

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