Chocolate and Nut No Bake Bars

Chocolate and Nut No Bake Bars

With the sun shining, I want to spend as much time as possible outdoors.

Picnic season is back and this dessert is perfect to put in the basket! 
Vou will be surprised how little time it takes to complete them. The whole process takes less than 30 minutes because these bars are prepared directly in their dish! We mix, we press and we cool!

These bars have a soft and chewy crust, a rich, melt-in chocolate center with lots of nuts and a crumbly filling.

You will give me the news!

Chocolate and Nut No Bake Bars


For the crust and crumble:


For the filling:


  • 18-20 very soft, pitless Medjool dates
  • ½ cup of cocoa powder
  • ¼ cup of coconut oil
  • 1 teaspoon of vanilla extract
  • 1 pinch of sea salt
  • ¼ cup of organic raw walnuts , coarsely chopped




  1. Line an 8-inch pan with parchment paper.
  2. Place the grated coconut, cashews, walnuts and salt in the bowl of a food processor and mix until finely chopped and pulverized. Add the dates and vanilla and mix until the mixture starts to clump (like shortbread dough).
  3. Transfer 2/3 of the mixture to the prepared pan and reserve the rest for the crumble filling. Firmly and evenly flatten the crust in the pan using your hands or the back of a spoon.
  4. Place dates, cocoa powder, coconut oil, vanilla, and salt in the bowl of a food processor and mix until just combined and glued together (do not over mix or the oil will separate). Transfer the mixture to a large bowl and carefully fold in the chopped nuts with a spatula.
  5. Spread date fondant evenly over top of crust, using back of a spoon to flatten. Press the rest of the crust into lumps and sprinkle over the fondant.
  6. Cover loosely and place in the refrigerator to firm for at least 2-3 hours.
  7. With a spatula, lift the bars off the dish, transfer them to a cutting board and cut them into bars. Store leftovers in the refrigerator.


Bon appétit!


President Hippocrate Bio


Previous Article Next article

  • Caroline Bisaillon