Why You’ll Love This Date and Walnut Energy Bars

• Incredibly simple to make. Honestly, if you can press a button on a food processor, you can make these bars. There’s no baking, no complicated techniques, just a bit of pulsing and pressing.
• Naturally sweetened and packed with good stuff. The dates do all the sweetening work here, giving you a rich, caramel-like flavour without any refined sugar. Plus, you’re getting natural energy from the fruit and healthy fats from the walnuts.
• They’re wonderfully adaptable. Think of this recipe as a fantastic base. Once you’ve mastered the basic date and walnut combo, you can start adding in other ingredients like chia seeds, a pinch of cinnamon, or even some dark chocolate chips for a different twist every time.
• The texture is just right. You get a firm, chewy bar that holds its shape but isn’t rock-hard. The walnuts provide a lovely crunch in every bite, making it feel much more substantial than a lot of store-bought bars.

Ingredients & Tools

• 300 g pitted Medjool dates
• 150 g raw walnuts
• 80 g rolled oats (sometimes called old-fashioned oats)
• 2 tablespoons chia seeds or flax seeds
• 1 tablespoon coconut oil, melted
• 1 pinch of fine sea salt
• 1-2 tablespoons water, if needed

Tools: A food processor (this is essential), an 8×8 inch (20×20 cm) baking pan, parchment paper.

The quality of your dates really makes a difference here—look for Medjool dates that are soft and sticky. If they’re a little dry, don’t worry, we can fix that. The walnuts add that essential crunch and a slightly bitter note that balances the sweetness perfectly. And the chia seeds? They’re not just for show; they help bind everything together and add a nice little nutritional boost.

Serves: 9-12 bars | Prep Time: 15 minutes | Cook Time: 0 minutes | Total Time: 15 minutes (plus 1 hour to set)

Before You Start: Tips & Ingredient Notes

• Are your dates a bit dry? If your dates feel hard or aren’t super sticky, simply soak them in very warm water for about 10 minutes before you start. Just be sure to drain them thoroughly and pat them dry, otherwise your mixture might get too wet.
• Why we toast the walnuts (and oats!). You can use them raw, but taking a few extra minutes to toast the walnuts and oats in a dry pan until fragrant will deepen their flavour immensely. It adds a whole new layer of nuttiness that really makes the bars special.
• The power of patience. After you press the mixture into the pan, it needs time to firm up in the fridge. I know it’s tempting to cut into them right away, but giving them a solid hour to set is the key to getting bars that hold their shape perfectly.
• Parchment paper is your best friend. Don’t skip lining your pan! It creates a sling that makes it incredibly easy to lift the whole block of bars out for clean, easy cutting. You’ll thank yourself later.

How to Make Date and Walnut Energy Bars

Serving Suggestions

Complementary Dishes

• A simple green salad with a sharp vinaigrette — The bright acidity of the dressing provides a fantastic contrast to the rich, sweet bars, making for a very balanced light lunch.
• A bowl of creamy Greek yoghurt with fresh berries — Crumble a bar over the top for a delicious breakfast or snack that feels incredibly decadent but is packed with protein and fibre.

Drinks

• A strong cup of black coffee — The bitterness of the coffee is a classic pairing with the sweet, caramel notes of the dates. It’s the perfect mid-morning pick-me-up.
• A cold glass of unsweetened almond milk — For a lighter option, the subtle nuttiness of the milk echoes the walnuts in the bar beautifully.

Something Sweet

• Dark chocolate-dipped orange segments — If you’re serving these as part of a dessert platter, the combination of dark chocolate, citrus, and the date bar is sophisticated and delightful.
• A simple bowl of fresh mango or peach slices — The juicy, tropical sweetness of the fruit feels like a natural extension of the flavours in the bar without being too heavy.

Top Mistakes to Avoid

• Mistake: Not processing the dates enough. If you don’t break the dates down into a paste first, the other ingredients won’t incorporate properly, and your bars will be crumbly. Take the time to get a sticky, cohesive date base.
• Mistake: Pressing the mixture too lightly into the pan. I’ve messed this up before too—a gentle pat isn’t enough. You need to use some real pressure to compact the mixture. This is what gives the bars their firm, chewy texture.
• Mistake: Skipping the chilling time. It might seem like an unnecessary wait, but the hour in the fridge is what allows the fats to solidify and the ingredients to bind. Cutting too early will result in messy, soft squares.
• Mistake: Using a blunt knife to cut. A sharp knife will give you clean, professional-looking edges. A dull knife will crush the bars and make them look ragged. A little hot water on the blade helps immensely.

Expert Tips

• Tip: Add a flavour boost. Try adding a quarter teaspoon of cinnamon or cardamom to the food processor for a warm, spiced note. A teaspoon of vanilla extract or the zest of an orange can also work wonders.
• Tip: Customize your add-ins. Once you’re comfortable with the base recipe, swap out half the walnuts for other nuts or seeds. Pumpkin seeds, almonds, or even a handful of unsweetened coconut flakes are all fantastic options.
• Tip: For a super-clean cut, score the bars before chilling. After you press the mixture into the pan, use your knife to lightly score the surface where you plan to cut. After chilling, they’ll break apart perfectly along those lines.
• Tip: Storage is key. These bars keep best in an airtight container in the fridge for up to two weeks. For longer storage, you can individually wrap them and freeze them for up to three months. Just grab one and let it thaw for 10 minutes—it’ll be ready to go.

FAQs

Can I use a different type of date?
Medjool dates are ideal because they’re large, soft, and incredibly sweet. If you can only find Deglet Noor or another smaller, drier variety, you can still use them, but you will almost certainly need to soak them in warm water first to soften them up. The final bar might be a little less fudgy, but it will still be delicious. Just be sure to drain the soaked dates very well.

My mixture is too wet and sticky. What did I do wrong?
This usually happens if the dates were very fresh and juicy, or if you added too much water. Don’t worry! You can fix it by adding a tablespoon or two more of rolled oats or some desiccated coconut to the processor and pulsing until it comes back to a workable consistency. It should be sticky, but not so sticky that it’s impossible to handle.

Can I make these without a food processor?
It’s a challenge, but not impossible. You would need to chop the dates very, very finely by hand—almost into a paste—which takes some time and effort. Then, you’d need to mix everything together in a bowl, really working it with your hands to combine. A food processor is highly recommended for the best texture and ease.

Are these bars suitable for kids?
Absolutely! They’re a fantastic homemade snack for kids. You control the ingredients, so there are no hidden nasties. For younger children, you might want to cut them into smaller, bite-sized pieces to avoid any choking hazard with the walnut pieces. They’re perfect for lunchboxes!

Can I use a different nut or make them nut-free?
Yes, you can easily substitute the walnuts with almonds, pecans, or cashews. For a nut-free version, replace the walnuts with sunflower seeds or pumpkin seeds. The flavour will be different, but you’ll still get a great texture and a wholesome, energy-boosting bar.