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5 from 1 vote

No-Bake Chocolate Almond Date Bars

These date bars are jazzed up with toasted almond chunks and a thick and rich toasted almond fudge layer. Definitely special occasion worthy!
Prep Time30 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Servings: 16 people
Calories: 272kcal



  • 1 cup almonds
  • 1 cup oats
  • 1/4 cup almond butter roasted
  • 3 tablespoons coconut oil melted
  • 8 Medjool dates about 1 cup
  • 1/2 teaspoon sea salt

Date Layer

  • 15 Medjool dates about 1 1/2 cups
  • 1 teaspoon lemon juice
  • 1/2 teaspoon sea salt

Toasted Almond Fudge

  • 1/2 cup dark chocolate 70%-85%, chips or chunks of a bar
  • 1/4 cup almond butter roasted
  • 1 teaspoon coconut oil
  • 1/3 cup almonds toasted and chopped


  • **If you are not using Medjool dates, or your dates are hard (old), soak the dates in hot water for about 30 seconds prior to adding. Fresh Medjool dates do not need to be soaked. (this applies to both crust and date layer).
  • In a food processor, add the almonds and oats for the crust. Process until a coarse flour forms.
  • Add almond butter, coconut oil, dates, and sea salt. Process until a "dough" forms. If the crust doesn't hold together when you squeeze it, add 1 more tablespoon of coconut oil, or 1-2 tablespoons of almond milk.
  • Press the crust layer into the bottom of a 8x8 pan. Put in the freezer to firm up while making the date layer. If it freezes for about 20 minutes, the date later will go on smoother.
  • To make the date layer, add dates to a food process, and process 3-4 minutes, scraping down sides as needed. The dates should form a paste and lighten in color. Add the lemon juice and salt, and process until well mixed.
  • Spread the dates over the crust in an even layer. Using wet hands helps to press the dates down smoothly.
  • In a bowl, add chocolate chips and coconut oil. Heat for 30 seconds in the microwave, and stir. Heat up in 20 second intervals, checking and stirring between each, until chocolate is melted.
  • Stir in almond butter.
  • Spread the toasted almond fudge later over the date later, and sprinkle the top with toasted almonds.
  • For the prettiest bars, free for 4 hours to overnight prior to slicing. Slice into 16-25 squares.
  • The coconut oil does a lot to hold the crust layer together, so the crust will get crumbly when warmed up. It's best to keep these in the freezer or fridge, unless it's cold where you are. In the tropics, we always eat these from the freezer.


Calories: 272kcal | Carbohydrates: 35g | Protein: 5g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 1mg | Sodium: 148mg | Potassium: 419mg | Fiber: 5g | Sugar: 25g | Vitamin A: 51IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 2mg