No-Bake Chocolate Chia Energy Bars
on Jul 18, 2021, Updated Oct 15, 2026
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These no-bake chocolate chia energy bars are packed with chocolate flavour, dates, walnuts and chia seeds. Made in a food processor with simple pantry ingredients, they’re an easy homemade snack for busy days, hiking, road trips or meal prep.
With a soft, chewy texture and a little crunch from the chia seeds, these bars are naturally sweetened with dates and made with cocoa powder and dark chocolate for a rich, double chocolate flavour. Keep a batch in the freezer for an easy snack whenever you need one.
If you enjoy making homemade energy bars, try my No-Bake Chocolate Coconut Chia Seed Bars and No-Bake Hemp Seed Chia Energy Bars.
What Readers Are Saying
These bars are unreal! I used pecans because I didn’t have walnuts, but I’m completely blown away! Thanks for the delicious recipe!
Why You’ll Love These Chocolate Chia Energy Bars
- No baking required: Make the bars in a food processor, press into a pan and freeze until firm.
- Rich chocolate flavour: Cocoa powder and dark chocolate give these bars a decadent double chocolate taste.
- Naturally sweetened: Soft dates provide sweetness and help bind the ingredients together.
- Chewy with a little crunch: Walnuts, oats, coconut and chia seeds add texture to every bite.
- Easy to meal prep: Make a batch ahead and keep the bars in the fridge or freezer for convenient snacks.
- Vegan and gluten-free: The ingredients are naturally plant-based. Use certified gluten-free oats and check your chocolate labels if needed.
Ingredient Notes
Below is a quick overview of what you’ll need to make the recipe and any substitutions you can make. Use the recipe card with the full list of ingredients and measurements at the bottom of the post when you’re ready to make the recipe.
- Dates: Use soft, moist, pitted dates for the best texture. Medjool dates work well, but other varieties are fine. If your dates feel dry, soak them in hot water for 15 minutes, then drain thoroughly before blending.
- Cocoa powder: Unsweetened cocoa powder provides the chocolate flavour. Dutch-process cocoa or cacao powder can also be used.
- Chia seeds: Whole black or white chia seeds both work. They add texture and help give the bars their characteristic crunch.
- Shredded coconut: Use unsweetened fine or medium shredded coconut (desiccated coconut).
- Walnuts: Raw, unsalted walnuts provide richness and help form the base of the bars. You can substitute almonds, cashews or pecans, or use a combination of nuts.
- Dark chocolate: Chopped dark chocolate or dairy-free chocolate chips both work. Choose your preferred chocolate, depending on how sweet you like your bars.
- Oats: Rolled oats or quick oats are suitable. For a gluten-free version, use certified gluten-free oats.
How to Make Chocolate Chia Energy Bars
Step 1: Process the walnuts. Add the walnuts to a food processor and pulse until they resemble a coarse flour. A few larger pieces are fine.
Step 2: Add the dates. Add the pitted dates and process until the mixture forms a thick, sticky paste. Stop to scrape down the sides of the bowl as needed.
Step 3: Add the remaining ingredients. Add the cocoa powder, chia seeds, shredded coconut, dark chocolate, oats, vanilla and salt. Process until the mixture forms a thick, sticky dough that holds together when pressed between your fingers.
If the mixture is too crumbly to hold together, add warm water, 1 tablespoon at a time, and process again until the texture is workable.
Step 4: Press into the pan. Line a 7- or 8-inch square baking pan with parchment paper, leaving some overhang to make removal easier. Transfer the mixture to the pan and press it firmly into an even layer, paying particular attention to the corners.
Step 5: Chill until firm. Place the pan in the freezer for at least 1 hour, or until the mixture is firm enough to slice cleanly.
Step 6: Slice and serve. Lift the mixture out of the pan using the parchment paper. Cut into 14 bars and enjoy.
Recipe FAQs
The recipe relies on walnuts for its base and texture. For a nut-free version, you would need to test a suitable substitute, such as sunflower seeds, rather than simply omitting the walnuts. The texture and flavour may differ.
The ingredients can be gluten-free, but oats may be subject to cross-contamination during processing. Use certified gluten-free oats if you need to avoid gluten.
Dry dates are the most likely cause. Soak them in hot water for 15 minutes, drain them well and then blend. If the mixture is still too crumbly after adding the remaining ingredients, add warm water, 1 tablespoon at a time, until it holds together when pressed.
A food processor is recommended because it breaks down the walnuts and dates into a cohesive mixture. A high-powered blender may work, but the mixture can be difficult to process evenly. A standard blender may struggle with the thick, sticky dough.
Yes. Use chopped dark chocolate or dairy-free chocolate chips. The sweetness will depend on the chocolate you choose.
How to Store
- Refrigerator: Store the bars in an airtight container in the fridge for up to 2 weeks.
- Freezer: Freeze the bars in an airtight, freezer-safe container or bag for up to 3 months. For easy grab-and-go snacks, wrap the bars individually before freezing.
- On the go: Pack a bar for a hike, road trip or day out. Keep it cool when possible, especially in warm weather, as the bars will soften at room temperature.
If you make this recipe, please consider leaving a comment and a ⭐⭐⭐⭐⭐ rating in the comment section below. It helps others who are thinking of making the recipe, and I love to hear from you. Thanks for trying my recipes! – Deryn
No-Bake Chocolate Chia Energy Bars
Ingredients
- 1 ½ cups packed, soft pitted dates, 350 g
- ⅓ cup cocoa powder, 35 g
- 1/2 cup whole chia seeds, 75 g
- 1/2 cup unsweetened shredded coconut, 45 g
- 1 cup raw walnut pieces, 125 g
- 1/2 cup chopped dark chocolate, 70 g
- 1/2 cup rolled oats, 50 g
- 1 tsp vanilla extract, optional, enhances flavour
- 1/4 tsp sea salt, optional, enhances flavour
Instructions
- It’s important to use soft, moist dates in this recipe. If your dates are on the dry side, place them in a bowl and cover with hot water. Soak for 15 minutes then drain well before using in the recipe. If you’re unsure, it can’t hurt to soak the dates first.
- Add the walnuts to a food processor and blend until broken down into a grainy consistency. It's ok if there are some larger chunks left behind but they should resemble a coarse flour.
- Add the dates and blend until the dates and walnuts form a thick, sticky paste.
- Add the rest of the ingredients and process until it forms a thick dough. You should easily be able to press the dough together between your fingers. If it seems too crumbly (this can happen if the dates were dry), add 1-2 tbsp of warm water and process again.
- Line a 7- or 8-inch square baking pan with parchment paper so it sticks out over the sides of the pan. Use your hands to firmly press the mixture into the pan, taking a few minutes to make sure it's really pressed down, especially in the corners. You can wet your hands if it helps to smooth the top out.
- Place in the freezer for at least 1 hour to firm.
- Lift out of the pan using the edges of the parchment and cut into 14 bars.
Notes
Nutrition
Originally published April 4, 2014
My husband and I are both distance athletes. I originally made this recipe for a 50k he was doing. We both agreed the taste and the energy effects were great, but I agree that they are very crumbly. So now when I make them, I just do energy balls instead of bars. I just roll them up and press them together! They hold well and still freeze really well. Thanks for such a delicious all-natural vegan recipe!!
Glad you enjoy them! Thanks for the feedback!
Ok, I’ve solved it! I made these again this weekend. This time, I made a chia “egg” (one tbsp chia seeds stirred into 3 tbsp of water, let sit 5 min). It worked like a charm! They stayed together beautifully. I did end up reducing the 1/2 cup of chia seeds to about 1/4 cup (besides the “egg”) because I ran out. They still tasted and worked great!
That’s amazing! Thanks so much for the feedback..that’s such a great tip!
Hi there! Loved the recipe and have just made it. It tastes good BUT it is very crumbly – no way I can take them to go. I put 450 gr of dates instead of 350 and they are still crumbly. Any advice? I suppose I should try to put more dates and less dry ingredients.
I should have read the comments first. The bars didn’t fully stick together. I think the dates were too dry. I will soak them first as suggested or add oil next time.
Made these for a 5-day backpacking trip – and they were amazing! Tasty for the whole trip (and afterward, I’m eating one right now). I was a little concerned at first that they wouldn’t hold together, but they kept their shape the whole trip. I kept them frozen for several days beforehand. Made a double batch, adding probably 2 tbsp of coconut oil at the end to make sure they held together, put in a 8X8 pan, and froze. Thank you for the morale-boosting and nutritious snack! Will definitely be making again soon.
That’s so good to know! I’ve never had them out of the fridge for that long. So glad they worked out for you. Sounds like an epic trip!
These look delicious! I can’t wait to try. 🙂
“Dark Chocolate – High in antioxidants and phytonutrients. ”
Not if it was dutch processed dark chocolate!! I’ll stick with my 100% cacao which has the antioxidants and phytonutrients, not processed out like many dark chocolates are.
Totally, I always use a cacao dark chocolate for the health benefits, or even straight 100% cacao paste. 🙂 Hope you enjoy the recipe if you make it.
Made them and loved them!! I added 1 scoop of protein powder & a little honey. Amazing!!
Perfect loved by everyone. Thanks.
These bars are amazing! i just made them for the second time. I added some tahini so they stick together better. last time i added some almond milk. This recipe is a keeper. thank you Deryn!!
Awesome, so happy you liked them! Good call on tahini, sounds delicious!
This looks fabulous, thanks so much!