Candy Bars
Gluten-free candy bars made from dates, cashews, and almond butter topped with dark chocolate. These no-bake energy bars taste indulgent but pack natural sweetness and healthy fats.
YIELD
18 servingsPREP
10 minCOOK
5 minREADY
60 minForget store-bought candy bars with ingredients you can’t pronounce.
These homemade beauties start with dates and cashews ground into a sticky, naturally sweet base, then get crowned with a dark chocolate coating that sets up firm and snappy.
They’re gluten-free, refined sugar-free, and taste like you’re getting away with something.
Pro Tips
- Use fresh, soft dates; if they’re dried out, soak them in warm water for 10 minutes first
- Press the cashew mixture firmly and evenly for bars that slice cleanly
- Refrigerate overnight before adding chocolate so the base is completely firm
- Cut with a sharp knife wiped clean between each slice for professional-looking edges
Ingredients
Directions
In a processor, grind cashews to a fine meal.
Add dates, almond butter, syrup, flour, coconut and almond extract; pulse until a sticky dough forms.
Line a baking sheet with parchment paper.
With a drop of water on hands, press cashews mixture onto parchment, forming a 1 inch thick rectangle.
Refrigerate until firm, 6 to 8 hours.
Set a stainless steel or glass bowl over a pot of simmering water ( water not touching bowl ).
In bowl combine chocolate chips and oil.
Stir until just melted, 3 to 5 minutes; remove from heat.
Pour chocolate mixture over cold cashew mixture; smooth with spatula.
Refrigerate until chocolate coating sets, at least one hour.
Using parchment, lift bar out of baking sheet.
Cut into 18 rectangles.
Comments
