Date Bars with Nuts

These date bars are made with almonds and walnuts. They are a great energy pick up that is very easy to make. Send them to school or take them along whenever you need a natural and healthy pick me up with no additives.

You will need to soak the dates for these bars in boiling water for about 20 minutes before you start these. Drain them and then add them to the chopped nuts.

These date bars are made in a food processor. Wrap them individually in foil and keep them in the fridge for about two weeks or freeze them for about two months.

This is what you are going to need for these delicious and perfect date bars:

Makes 24 bars
3 cups (415 grams) dried dates
Boiling water
1 cup raw almonds
1 cup walnuts
1/2 tsp. ground cinnamon
1/4 tsp. salt

Line a 9×13 in pan with parchment paper or lightly oiled plastic wrap.

Place the dates in a bowl and cover them with boiling water. Soak for about 20 minutes until softened and drain.
Place the almonds and walnuts in a food processor with the cinnamon and salt. Process until finely chopped – not ground. Add the drained dates and process until it all forms a ball and clumps together.

Dump the dates and nuts into the pan and spread the mixture with a spatula and wet hands. Form an even rectangle and cut into 24 bars. Cover with parchment paper and refrigerate overnight.

Remove from the pan and wrap each bar individually with foil. These bars will keep wonderfully in the fridge for around two weeks and freeze for up to two months.

CALORIES 120.62; FAT 6.84 grs (sat 0.62; mono 3.15; poly 2.67); PROTEIN 2.52 grs ; FIBER 1.41 grs; CARBS 13.64 grs; CHOLESTEROL 0.00 mg; IRON 0.51 mg; SODIUM 25.85 mg; CALCIUM 28.17 mg

Print the Date Bars Recipe Here

My name is Mary Ann Allen and I am here to help you get organized so you can save money on groceries and feed your family healthy, nutritious food. My multi-cultural cooking background comes from being born in the US and raised in Bolivia. I have 5 kids and own around 400 cook books. I absolutely love to cook!

Comments are closed.