These no-bake cherry almond energy bars for just 4 ingredients and taste like sweet and tart cherry pie!

Stack of 4 energy bars on a small plate.

Features

  • dietary needs: vegan, gluten-free, no added sugar, oil-free
  • quick and easy: you’ll need 4 ingredients and 15 minutes
  • mix and match various dried fruits and nuts
  • pack them in a lunchbox or take them hiking, they’re great for snacking on-the-go!

Ingredient Notes

Complete list of ingredients with amounts and instructions is located in the recipe card. Scroll down or use the Jump to Recipe button at the top for quick access.

Visual of ingredients needed for making no-bake almond cherry energy bars.
  • almonds – use plain, raw almonds with no added oil or salt, ok to mix and match with pecans and/or walnuts
  • dried cherries – use unsweetened dried cherries or any mix of dried fruit such as blueberries, cranberries or apricots
  • dates – any variety works as long as they’re soft and moist
  • vanilla – optional but lovely with the almond and cherry flavours
  • chocolate chips – optional but recommended, I like Enjoy Life or Camino dairy-free chocolate chips, any dark chocolate works too

Step by Step Instructions

Step 1. Soak the dried cherries (or other dried fruit) in hot water for 15 minutes. Drain well.

Dried cherries and blueberry soaking in water in a small bowl.

Step 2. Add the almonds to a food processor and blend until grainy. It’s ok if there are a few large pieces left behind but they should be mostly broken down.

Blended almonds in a food processor.

Step 3. Add the drained soaked, dates and vanilla and blend into a sticky dough. You should easily be able to press the dough together between your fingers.

Sticky, raw energy ball dough in a food processor.

Step 4. Add the chocolate chips and pulse a few times to mix throughout.

Sticky, raw chocolate chip energy ball dough in a food processor.

Step 5. Line a 7 or 8 inch square baking pan with parchment paper so it sticks out over the sides of the pan. Firmly press the dough into the pan until flat.

Place the entire pan in the fridge for freezer for an hour or two to firm, lift out the pan, slice and enjoy!

Overhead view of a pan of energy bars sliced into 12 even portions.

Notes


  • Serving Size: I like cutting them into 12 bars then into 24 mini bars. That way I can have one for a small treat or grab a couple if I want more.
  • Nuts: Mix and match from almonds, pecans, cashews and walnuts up to 2 cups. I recommend using at least 1 cup of almonds.
  • Cherries: Mix and match from dried cranberries, blueberries and cherries. Unsweetened dried fruit is best here.
  • It’s not totally necessary to wait for them in the fridge or freezer but I prefer them chilled and firmed. Feel free to enjoy right away them put the rest in the fridge or freezer for later.
Stack of 3 chocolate energy bars on a plate.

Storing

  • Fridge: Up to 2 weeks in a sealed container.
  • Freezer: Up to 3 months in a sealed container or freezer-safe bag.
  • Room Temperature: Okay at room temperature if taking to-go for up to a day or two. Best if kept cool though as they’ll start to get soft. I’d suggest keeping frozen beforehand.
Print
Stack of 4 energy bars on a small plate.

Almond Cherry Bars

  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Total Time: 10 minutes
  • Yield: 12 1x
  • Category: Snack
  • Method: Food Processor
  • Cuisine: American
  • Diet: Vegan

Delicious homemade energy bars made with just 4 ingredients: almonds, cherries, dates and chocolate! These yummy treats will remind you of a slice of sweet and tart cherry pie.


Scale

Ingredients


Instructions

  1. Soak the cherries in hot water in a bowl for 15 minutes then drain well. It’s ok if they’re wet when you add the to the recipe just make sure to drain off any excess water.
  2. Place the almonds in a food processor and mix until broken down in a grainy consistency. A few large pieces left behind are ok.
  3. Add the dates, drained soaked cherries, vanilla and salt and blend into a thick, sticky dough you can easily pinch together between your fingers.
  4. Add the chocolate chips and pulse a few times to mix throughout.
  5. Line a 7 or 8 inch square baking pan with parchment paper so it sticks out over the sides of the pan. Firmly press the dough into the pan until flat and smooth. After you press it in, I suggest wetting your hands then rubbing the surface of the bars to smooth and flatten.
  6. Place in the freezer for 30 minutes to firm.
  7. Lift the bars out of the pan, slice into 12 bars and enjoy!

Notes

You don’t have to wait for them to firm in the freezer but I prefer them when they’ve firmed up a bit. You can also place in the fridge for an hour or two.

Storing: Store in a sealed container in the fridge for up to 2 weeks or freezer for up to 3 months.

Serving Size: I like to cut into 12 then cut into 24 mini-bars so I can grab one for a small treat or a couple if I want more.

Cherries: Mix and match from dried cherries, cranberries and blueberries, up to 1 cup. I used a mix of cherries and blueberries. Look for unsweetened dried berries

Nuts: Mix and match from almonds, cashews, pecans and walnuts up to 2 cups. I’d recommend using at least 1 cup of almonds.

Nutrition

  • Serving Size: 1 bar
  • Calories: 203
  • Sugar: 16 g
  • Sodium: 0.4 mg
  • Fat: 12 g
  • Carbohydrates: 23 g
  • Fiber: 5 g
  • Protein: 6 g

Keywords: no-bake almond energy bars, cherry energy bars

Originally pubslihed June 1, 2014. Updated January 2021 with new text and photos.