Almond Flour Date Cookie Dough Bars
This raw, chewy Almond Flour Date Cookie Dough Bars recipe is gluten-free, vegan, naturally sweetened, and grain-free made with almond flour. This recipe only requires 30 minutes and 6-ingredients for the perfect sweet treat to keep in your fridge at all times!
I’m on a date kick after receiving nearly 18 pounds of dates in the mail, by accident! 😳😆 I ordered one 4.4 pound box and they just kept showing up on my doorstep! 🤷🏻♀️ So naturally, now I’m creating allllll the date recipes. I made these Peanut Butter Oat Date Crumb Bars first, now these delicious Almond Flour Date Cookie Dough Bars, and I have a few other ideas in the works. Good thing my whole family loves dates!
These no-bake cookie dough bars are so good, and are perfect to keep in the fridge for a sweet snack or dessert. My kids go crazy for these date bars!
The Ingredients
Dates. You’ll need 2 cups of pitted dates. Make sure they are fresh and soft, that will allow for chewier, better tasting bars. I like to buy dates with the pits still in them, as I find they stay fresher that way.
Almond flour. You’ll want super fine almond flour. You can use blanched almond flour (what I used) or unblanched.
Sunflower seed butter. You may use another nut/seed butter, but I find I like the more neutral taste of the sunflower seed butter. It’s also peanut free this way.
Pure vanilla extract. Make sure to use pure and not imitation vanilla, which is not gluten-free.
Salt. For that salted chocolate deliciousness! 👌🏻
Dark chocolate chips. I used Hu Kitchen dark chocolate gems, I love that they are sweetened with coconut sugar to keep these date bars 100% naturally sweetened! But you can use whatever dairy-free dark chocolate chips you like.
Water. You’ll need just a couple tablespoons to help it all come together into a dough sticky enough to stay together and not be crumbly.
Simply pulse everything together in a food processor until you achieve a cookie dough texture. Press the dough into a parchment lined 8×8 baking pan and then top with melted chocolate. Smooth the chocolate over the entire surface and then chill for about 30 minutes until the chocolate hardens. Slice into bars and devour 😋.
Allergy Friendly Version
While I do use sunflower seed butter to help keep these allergy friendly, they do still contain nuts (almond flour), but don’t get discouraged because you can make them with sunflower seed flour instead! I buy sunflower seed flour on Amazon, but you could also make your own at home by grinding raw sunflower seeds into a fine almond flour-like texture like I do in these Sunflower Seed Chocolate Brownie Bites.
These date bars are very similar to my popular Almond Flour Chocolate Chip Cookie Dough Bites, just with using dates instead of maple syrup, in square form instead of balls, and with a top layer of delicious dark chocolate. Every other ingredient should be allergy friendly.
Other Date Recipes To Try
Copycat True Food Kitchen Tahini Harissa Cauliflower
Ants On A Log Celery Date Chicken Salad
“Snickers” Frozen Yogurt Chocolate Covered Date Bites
Raw Carrot Salad with Pistachio Dukkah and Dates
Pretzel Pumpkin Seed Date Chocolate Clusters
Let me know what you think about this delicious, easy Almond Flour Date Cookie Dough Bars recipe down below in the comments section, as well as giving it a five rating ⭐️⭐️⭐️⭐️⭐️ so that others can discover this easy, healthy date recipe! Tag me on Instagram, Facebook, or Pinterest if you make them!
Almond Flour Date Cookie Dough Bars
This raw, chewy Almond Flour Date Cookie Dough Bars recipe is gluten-free, vegan, naturally sweetened, and grain-free made with almond flour. This recipe only requires 30 minutes and 6-ingredients for the perfect sweet treat to keep in your fridge at all times!
Ingredients
- 2 cups fresh dates
- 2 cups almond flour*
- ¼ cup sunflower seed butter (or other nut/seed butter)
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
- 2-3 tablespoons water
- 1 ¼ cups dark chocolate chips
Instructions
Pit the dates if they still have the pits in them, then place the halves into a food processor. Add the other ingredients and 2 tablespoons of water and pulse everything together until you achieve a cookie dough texture, and no large chunks of dates remain. Add a tablespoon more of water if needed. You want the dough just to sticky enough that when you squeeze it between your fingers it sticks together.
Press the dough evenly into a parchment lined 8x8 baking pan.
Melt the chocolate chips and then pour over top of the cookie dough. Smooth the chocolate over the entire surface and then place in the fridge to chill for about 30 minutes, until the chocolate hardens. Slice into bars** and devour! Keep them stored, covered, in the fridge.
Notes
* you may use sunflower seed flour instead, for nut-free, allergy friendly.
** you may want to let them sit out for about 5 minutes so the chocolate softens slightly and doesn't crack when slicing.
