Nut and Date Bars
These bars are made from dates, nuts, and seeds. The dates provide binding and mild sweetness, while the nuts and seeds add texture. The mixture is pressed into a pan and chilled until firm before slicing.
Preparation Time
15 minutes
Cooking Time
10 minutes
Chilling Time
1 hour
Total Time
Approximately 1 hour 25 minutes
Yield
About 10–12 bars (depending on size)
Ingredients
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150 g dates, pitted and soaked in cold water for 15 minutes
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70 g cashews
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70 g walnuts
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70 g almonds
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70 g hazelnuts
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70 g pumpkin seeds
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40 g pine nuts
Instructions
1. Prepare the Dates
Drain the soaked dates thoroughly.
Place them in a blender or food processor and blend until a thick, smooth paste forms. Set aside.
2. Toast the Nuts and Seeds
Place the cashews, walnuts, almonds, hazelnuts, pumpkin seeds, and pine nuts into a large dry skillet.
Heat over medium heat and toast for 5–8 minutes, stirring frequently to prevent burning, until lightly browned and aromatic.
Remove from the heat and allow to cool slightly. If desired, roughly chop the larger nuts for a more even texture.
3. Combine the Mixture
Transfer the toasted nuts and seeds to a large mixing bowl.
Add the date paste and mix thoroughly using a sturdy spatula or lightly oiled hands until all components are evenly combined.
4. Press Into a Pan
Line a small rectangular pan or loaf tin with parchment paper, leaving excess paper over the edges for easy removal.
Transfer the mixture into the pan and press it down firmly using the back of a spoon or a flat-bottomed glass to create a compact, even layer.
5. Chill and Slice
Place the pan in the refrigerator for at least 1 hour, or until the mixture is firm.
Once set, lift the mixture out using the parchment paper and place it on a cutting board.
Slice into bars or squares using a sharp knife.
Storage Notes
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Store the bars in an airtight container in the refrigerator for up to 2 weeks.
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For longer storage, they may be frozen for up to 3 months and thawed as needed.