Homemade Nut and Date Energy Bars

Yields: 8–10 bars | Prep time: 15 mins | Chilling time: 1 hour

Ingredients

The Nut & Seed Base:

70 g (1/2 cup) Cashews
70 g (1/2 cup) Walnuts
70 g (1/2 cup) Almonds
70 g (1/2 cup) Hazelnuts
40 g (1/4 cup) Pine nuts
70 g (1/3 cup) Pumpkin seeds

The Natural Binder:

150 g (1 cup) Dates, pitted
Cold water (for soaking)

Instructions

1. Prepare the Dates

Soak: Place the pitted dates in a small bowl and cover them with cold water. Let them soak for about 15 minutes to soften.
Blend: Drain the water and place the softened dates into a food processor. Blend until they form a thick, smooth paste. If the mixture is too dry to move, add 1 tablespoon of the soaking water back in.

2. Toast and Chop the Nuts

Toast (Optional but recommended): For a deeper flavor, spread all the nuts and pumpkin seeds on a baking sheet and toast them in a preheated oven at 325°F (160°C) for 8–10 minutes. Watch closely so they don’t burn.
Chop: Roughly chop the larger nuts (walnuts, almonds, hazelnuts, cashews) into smaller pieces. You want a variety of sizes to ensure the bars hold together well while still having a great crunch.

3. Combine the Ingredients

In a large mixing bowl, combine the chopped nuts, pine nuts, and pumpkin seeds.
Add the date paste to the bowl.
Mix: Use a sturdy spatula or clean hands to thoroughly mix the ingredients. Ensure every nut and seed is well-coated in the sticky date paste, as this is what prevents the bars from crumbling.

4. Press and Chill

Line the Pan: Line a small rectangular baking dish or loaf pan with parchment paper, leaving some overhang on the sides for easy removal.
Press: Transfer the mixture into the pan. Use a spatula or the bottom of a heavy glass to press the mixture down as firmly and evenly as possible. The more you compress it, the better the bars will hold their shape.
Chill: Place the pan in the refrigerator for at least 1 hour (or 30 minutes in the freezer) to allow the date paste to set firmly.

5. Slice and Serve

Use the parchment paper “handles” to lift the block out of the pan.
Place it on a cutting board and use a sharp knife to slice it into bars or bite-sized squares.

Storage Tip

Store these bars in an airtight container in the refrigerator for up to two weeks, or in the freezer for up to two months. They are best served chilled.