How to Make No-Bake Honey Date Energy Bars

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How to Make No-Bake Honey Date Energy Bars

These bars are perfect for a long hike or bike ride. They are chock full of protein, fiber and healthy fats. Unlike packaged energy bars, they are free of additives and preservatives.

Sara Paul Raffel

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Step 1 of 23

This recipe has a lot of ingredients! Don't be put off by the shear number. I promise that these bars are super easy to make! Feel free to substitute different types of dried fruit and nuts.

Step 2 of 23

Spread the walnuts and the pumpkin seeds in a single layer on a baking sheet.

Step 3 of 23

Bake at 325 for about 8 to 10 minutes. Check frequently to make sure they don't burn.

Step 4 of 23

While the walnuts and pumpkin seeds are toasting, you can combine the peanut butter and honey in a small saucepan. Cook over low heat. If you prefer a moister bar, add a tablespoons of coconut oil.

Step 5 of 23

When the walnuts and pumpkin seeds are done, remove from the oven, and set aside to cool.

Step 6 of 23

Now, add the pitted dates, dried cherries and dried apricots to to the food processor.

Step 7 of 23

Pulse for about 30 seconds until all chopped up, and well combined.

Step 8 of 23

Add the wheat germ, rolled oats, coconut flakes, pumpkin seeds and walnuts.

Step 9 of 23

Pulse until well combined.

Step 10 of 23

When the peanut butter and honey are well combined, remove from the stove top. The mixture should be pretty runny.

Step 11 of 23

Add the lemon juice and zest.

Step 12 of 23

Add the wet mixture to the food processor.

Step 13 of 23

Pulse until combined. This is a thick mixture, so the food processor might get stuck. That's ok, just keep going! If it really won't turn, add some almond milk or water to loosen things up.

Step 14 of 23

Line an 11 x 7 baking dish with parchment or wax paper. Leave the edges sticking out so that the bars will be easy to remove.

Step 15 of 23

Spread the mixture into the baking dish. It will be thick and hard to spread. It's ok if it is super lumpy at this point.

Step 16 of 23

Place plastic wrap directly on top.

Step 17 of 23

On top of the plastic wrap, use your hands to even out and press down the mixture.

Step 18 of 23

Remove the plastic wrap, and sprinkle on a layer of coconut flakes.

Step 19 of 23

Replace the layer of plastic wrap, and place in the refrigerator. Refrigerate for a couple hours, or overnight if you have the time.

Step 20 of 23

When firm, take out of the fridge. Remove from the pan by pulling up on the parchment paper.

Step 21 of 23

Using a sharp knife, slice into bars. Mine made 14 bars.

Step 22 of 23

Wrap each bar in parchment or plastic wrap. Avoid tin foil, as these are sticky buggers, and will be really hard to remove.

Step 23 of 23

Bars will last one month if kept in an airtight container in the fridge. You can freeze them for up to 3 months. Don't forget to throw them in your pack when you go for a hike!

You're Done

Check out other guides by this author!

Sara Paul Raffel

San Francisco, California

Librarian, Beekeeper, Gardener, Healthy home cook

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½ Cups Honey

2 Cups Dates, pitted

½ Cups Wheat germ

1 Cup Walnuts

⅓ Cups Pumpkin seeds

½ Cups Rolled oats

½ Cups Peanut butter

¼ Cups Lemon or orange juice

¾ Cups Coconut flakes, unsweetened

⅓ Cups Dried apricots

1 ⅓ Cups Dried cherries

Zest of 1 lemon or orange

Optional - a splash of almond milk

Optional - tablespoon of coconut oil

Food processor

Baking sheet

Parchment or wax paper

Saran wrap

11 x 7 baking dish

I think my sister's gonna appreciate this, she's very much into energy bars as she's an athlete.

Cerahf C. last year

Looks really nice! Yum, so wanna do this, I think my

Cerahf C. last year

This is awesome!!! All the good stuff in a bar. Thanks for sharing!

Jennifer Lopez last year

@Kelly I have never tried it, but my guess is that soaked oats will work. Please let me know how it turns out.

Sara Paul Raffel (author) last year

Definitely want to make these! I soak my oats overnight, do you think that will be an issue?

Kelly Leeves last year

This looks awesome.

Justin Lemieux last year

Yum.

Chris Ratnasingham last year

looks great!

carizza last year

I want one!

Skylar Woodward last year

Awesome! Thanks

Tom O last year

@Susan I think the bars would have no problem holding together without the oats and wheat germ. In fact, I think you would have the opposite problem. They would be extremely sticky and dense.

Sara Paul Raffel (author) last year

I assume that is to hold it together?

Susan Berlint last year

What if you can't use oats and wheat germ.

Susan Berlint last year

Maybe I'll give it a try!! :)

Marina Gonzales Piperidis last year

@Marina No problem! I would love to see your granola bar recipe. It sounds great. You should make a guide :)

Sara Paul Raffel (author) last year

Ah I gotcha.. more for when you are going to be active and burn them off, not sitting at my desk at work ;) I do use ground flax in mine too. Thanks for answering Sara!!

Marina Gonzales Piperidis last year

@Marina Thanks. I hope you like them! Note that these bars are pretty dense (consistency and calorie wise) compared to granola bars (they are more like LARA bars then a regular granola). I like the wheat germ for a couple of reasons, especially the nutrients it adds to the bars. If you don't like wheat germ, or have any in your house, I bet you could also use ground flax seed.

Sara Paul Raffel (author) last year

These look really good! I make granola bars too but my syrup recipe is different, so I am looking forward to trying yours! I never chopped the oats up too, just the bigger things (like dried figs if I put them in). And I've never bought or used wheat germ - do you use it for health reasons or taste or both? Thanks for the recipe!!

Marina Gonzales Piperidis last year

Definitely making these. Thanks!

Pat Gouin last year

Colby Grillone Nina Figueroa last year

Awesome quick recipe. I'll be making these tomorrow. Thanks :)

Em Hartley last year

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@Marina I also like the natural kind of peanut butter. I believe this was Santa Cruz Organics PB.

Sara Paul Raffel (author) last year

What kind of peanut butter do you use? I always buy the natural kind (just peanuts and maybe salt) and when I cook it on the stove it never looks this creamy!!

Marina Gonzales Piperidis last year

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