Can I make these nut-free?

Yes, to make these nut-free, use sunflower seeds instead of walnuts.

Are these gluten-free?

Yes, these are gluten-free though make sure you use gluten-free certified oats if needed.

My dough is too crumbly!

This can happen if you use dates that are very dry. If you're unsure, I'd suggest soaking the pitted dates for 15 minutes in a bowl of hot water before use. After soaking, drain them well, pressing them against the side of the bowl to help remove excess water.u003cbr/u003eu003cbr/u003eThe don't have to be dry before using in the recipe, just make sure any excess water is drained off. If you don't soak the dates and the dough is crumbly, add 1-2 tbsp warm water, process again and that should do the trick.u003cbr/u003eu003cbr/u003eI prefer the texture of the bars without soaking the dates so I usually skip this step. As long as your dates are soft and moist, you can use them without soaking them first. I like medjool dates or sayer dates best as they're usually quite soft, gooey and fresh, which is perfect for making no-bake recipes like these balls.

No-Bake Vegan Chocolate Chia Energy Bars

Name: No-Bake Chocolate Chia Energy Bars
Prep time: 10 min
Total time: 10 min
Cuisine: Vegan
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 pure vanilla extract, optional, enhances flavour; 1/4 tsp sea salt, optional, enhances flavour

Description

These double chocolate energy bars are a serious crowd-pleaser. They take just minutes to prepare in a food processor and after setting in the freeze, you’ll have delicious, homemade energy bars ready to enjoy.

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 pure vanilla extract, optional, enhances flavour
1/4 tsp sea salt, optional, enhances flavour

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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 mix 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 square 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.
Store in an air-tight container in the fridge or freezer.

Nutrition

Serving Size: 1 bar
Calories: 234 calories
Sugar: 17 g
Fat: 12 g
Carbohydrates: 28 g
Fiber: 7 g
Protein: 4.5 g

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Description

Ingredients

Instructions

Nutrition