No-Bake Coffee Energy Bars

5 from 1 vote

This post may contain affiliate links.

These easy no-bake coffee energy bars taste like a vanilla latte and are easy to make in minutes with just 4 healthy ingredients: coffee beans, oats, dates and vanilla!

Stack of 4 energy bars on a cutting board. Coffee beans scattered around.

They take just minutes to whip up and are perfect for a sweet snack or dessert with a little boost of caffeine. If you love the flavour of a vanilla latte, these are the energy bars for you! Here are the details:

  • Soft and chewy texture.
  • Hints of vanilla, caramel and coffee.
  • No baking is required!
  • Quick and easy to make with 4 ingredients.
  • Vegan, gluten-free, nut-free, oil-free.
  • No added sugar.

If you’re a coffee lover, these No-Bake Chocolate Coffee Energy Bites and No-Bake Coffee Coconut Energy Bars. I also have lots of other no-bake energy bar recipes to try, some favourites are these No-Bake Granola Bars and No-Bake Oatmeal Bars.

Ingredients

Oats, dates, coffee beans and vanilla in labelled containers.
  • Oats: You can use quick oats, rolled oats (old-fashioned oats). Use gluten-free certified oats if needed.
  • Dates: Any variety of dates work as long as they’re soft and moist. I like medjool dates and sayer dates the best for date energy bars. It’s important to use soft, moist dates. If your dates are overly dry, soak them (pitted) in hot water for 15 minutes then drain well before using them in the recipe.
  • Coffee Beans: Use your favourite regular or decaf whole coffee beans. You could also use ground coffee but I like adding whole beans for some crunch.
  • Vanilla: Use a good quality pure vanilla extract for the best flavour. If you only have artificial extract, that’s ok too though.

This list is not complete. Please see the recipe card at the end of the post for the complete ingredient list with measurements and detailed instructions.

Variations & Additions

  • You can use any variety of nuts instead of oats. Try walnuts, cashews, pecans or a mixture of nuts, or half oats and half nuts.
  • Try replacing half of the oats with shredded coconut or adding up to 1/2 cup of shredded coconut.
  • For sweetener bars, add 2 tbsp maple syrup.
  • Add up to 1/2 cup chocolate chips, cacao nibs or chopped dark chocolate for a treat.
  • Try almond extract instead of vanilla extra for almond latte-inspired bars.
  • Drizzle the bars with melted chocolate or add a layer of melted chocolate before putting them in the freezer.
  • Top them with the chocolate ganache from these Cashew Cookie Dough Bars for more of a dessert.
  • Gluten-Free Option: The recipe is gluten-free as written but be sure to use gluten-free certified oats if needed.
  • Caffeine: Be sure to use decaf coffee beans if you’re sensitive to caffeine or plan to enjoy these later in the day. The recipe only calls for 1/4 cup of beans so the amount of caffeine in each bar is quite low, however, it’s still something to be aware of.

Step-by-Step Instructions

Step 1: Add all the ingredients to a food processor and blend into a thick, sticky dough you can easily press between your fingers.

If the mixture is too crumbly (this may happen if your dates were too dry) to pinch between your fingers, add 1 tsp warm water and process again. That should do the trick but if not, repeat 1-2 times until the dough reaches a sticky consistency.

Dates, oats, coffee beans and vanilla in a food processor.

Step 2: Line a 7-8 inch square baking pan with parchment paper so it sticks out over the sides of the pan then transfer the dough to the pan.

Use your hands to firmly press the dough into the pan, taking a few minutes to really work it into the corners and smooth the surface of the bars.

Energy bars in a ceramic baking dish with handles, sitting on a cutting board.

Step 3: Place the entire pan in the freezer for 1 hour to firm then lift the bars out of the pan, slice and enjoy! It’s not required to chill them, you can enjoy them right away, but they’ll be firmer after a little time in the fridge or freezer.

Energy bars cut into 8 portions on cutting board.

Storing

  • Fridge: Up to 2 weeks in a sealed container.
  • Freezer: Up to 3 months in a sealed container or freezer-safe bag. They don’t freeze solid so can be enjoyed straight from the freezer.
  • Room Temperature: If taking to-go, the bars are fine at room temperature for up to 3 days or longer but they’ll start to get very soft. Freeze beforehand then keep cool for best results.
Stack of 4 energy bars on a cutting board. Coffee beans scattered around.
5 from 1 vote

No-Bake Coffee Energy Bars

By: Deryn Macey
These no-bake vegan vanilla espresso date energy bars are energizing and delicious. You can roll them into balls, cut into squares or into larger energy bars. Easy to make with just 4 simple ingredients!
Prep: 10 minutes
Total: 10 minutes
Servings: 16
Save Recipe
Enter your email & get the recipe!
Please enable JavaScript in your browser to complete this form.

Ingredients 

  • 2 cups cups rolled oats, 200 g
  • 2 1/2 cups packed soft pitted dates, 440 g
  • 1/4 cup coffee beans, 22 g
  • 1 tbsp vanilla
  • 1/2 tsp pinch of sea salt, optional

Instructions 

  • Add all ingredients to a food processor and mix until it forms a thick, sticky dough you can easily pinch together between your fingers. If the mixture seems to crumbly (this may occur if your dates were too dry), add 1 tsp warm water and process again. That should do the trick, if not, repeat 1-2 times as needed.
  • Line a 7-8 inch square baking pan with parchment paper so the paper sticks out over at least 2 sides of the pan. This will help you lift the bars out when they're ready. Firmly press the dough into the pan, taking a few minutes to really work it into the corners and smooth out the surface.
  • Place the pan in the fridge or freezer for at least 1 hour to firm. This isn't totally necessary if you need the bars right away but I enjoy them when they're a bit firmer. Lift the bars out of the pan and cut the bars into 8 large bars or 16 squares.

Notes

Dates: It’s important to use soft, moist dates in this recipe. If your dates are overly dry, soak them (pitted) in hot water for 15 minutes then drain well before processed with the recipe.
Substitutions: Oats can be replaced with cashews for a cashew coffee bar, or any other nuts like pecans, almonds or walnuts. For sweeter bars, add up to 2 tbsp of maple syrup. For a treat, add up to to 1/2 cup chocolate chips or chopped dark chocolate.
Storing: Store in a sealed container in the fridge for up to 2 weeks or freezer for up to 3 months. If taking to-go, they’re okay at room temperature for 1-3 days but will start to get soft, keep cool if possible for best results.
Caffeine: If you’re sensitive to caffeine, be sure to use decaf beans.
This recipe can be made into 8 large energy bars or 16 smaller squares. I like to even cut the squares in half to make 32 bite-sized bars. That way I can grab just one or have a few!

Nutrition

Serving: 1square, Calories: 130kcal, Carbohydrates: 29g, Protein: 2g, Fat: 0.8g
Like this recipe? Rate and comment below!

Originally published on August 8, 2017.

You Might Also Like

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

8 Comments

    1. You could maybe try raisins if they’re very soft or you soak them first. They’ll have a much more pronounced flavour though. I haven’t tested them with anything other than dates, sorry!

  1. MMmm!
    Looks so good!
    Can i use grounded coffee if i don’t have beans? If so, 22g as mentioned in the recipe?