No-bake Vegan Chocolate Bar with Dates and Pecans
We may earn a commission from recommended products, at no extra cost to you. See Disclosure.
- Medium mixing bowl
- 8-inch/20 cm square baking dish
- Sharp knife
- Baking sheet
INGREDIENTS
- 18 Medjool dates, pitted
- 1 cup pecans, toasted and roughly chopped
- 2 tablespoons pure maple syrup
- ¼ cup dairy-free chocolate chips
- 2 tablespoons unsweetened cocoa powder
Coating:
- 3.5 ounces/100 grams dairy-free dark chocolate
- 1 tablespoon coconut oil
- Flaky sea salt, optional
INSTRUCTIONS
- In a food processor fitted with the blade attachment, combine the pitted dates, maple syrup, and cocoa powder. Blend until the mixture is thick and cohesive. Transfer the mixture to a medium mixing bowl. Add the chopped pecans and chocolate chips and stir with a rubber spatula just until combined.
- Line an 8-inch/20 cm square baking dish with parchment paper. Press the mixture firmly into the dish using a flat spatula or your hands until even and compact. Freeze for 1½ hours, or until fully set.
- Remove the slab from the freezer and place it on a cutting board. Using a sharp knife, slice into 12 equal bars.
- Place the dark chocolate and coconut oil in a microwave-safe bowl. Microwave in 15-second intervals, stirring between each, until smooth and fully melted. Using a fork, dip each bar into the melted chocolate, letting the excess drip off. Place the bars on a parchment-lined baking sheet. If you prefer, drizzle the chocolate over the bars instead of coating them entirely.
- Sprinkle with flaky sea salt, if using, and refrigerate until the chocolate sets. Store the bars in an airtight container in the refrigerator for up to one week.
MY NOTES
FAQ
What is the best way to store the vegan chocolate bar?
In an airtight container in the refrigerator. Because the bars contain natural ingredients like Medjool dates, nuts, and melted chocolate, refrigeration helps maintain their structure and prevents the chocolate coating from softening or melting. Store the vegan chocolate bar in a single layer or with parchment paper between layers to avoid sticking. These bars will stay fresh for up to one week in the fridge. Avoid storing them at room temperature, especially in warm environments, as the chocolate can melt and the date mixture may become too soft.
Can I substitute almonds or walnuts for pecans?
Toasted almonds will provide a firmer, crunchier texture, while walnuts offer a softer bite with a slightly more bitter undertone. The flavor of the final vegan chocolate bar will change slightly depending on the nut used, but the recipe will still hold together well. Make sure to chop the nuts before mixing them in to ensure even distribution and consistency. Regardless of the nut chosen, toasting beforehand enhances the flavor and adds a pleasant depth to the overall bar.
Is it necessary to soak the dates before blending?
Soaking the dates is not necessary for a vegan chocolate bar recipe if you are using fresh, soft Medjool dates. Medjool dates are naturally moist and blend easily in a food processor. However, if your dates are dry or firm to the touch, soaking them in warm water for 10 to 15 minutes will soften them and make processing smoother. After soaking, drain the dates thoroughly before adding them to the food processor to avoid introducing excess moisture, which could affect the texture of the vegan chocolate bar. Properly hydrated dates ensure the base comes together into a uniform paste.
Can I use cacao powder instead of cocoa powder?
Cacao powder is less processed and retains more of the raw cacao bean’s natural nutrients and antioxidants. It also has a more intense, slightly bitter flavor compared to regular unsweetened cocoa powder. When substituting, use the same quantity—typically two tablespoons. Be aware that cacao powder may produce a more robust chocolate flavor, which some might find preferable. This substitution does not alter the structure or consistency of the vegan chocolate bar and works well in recipes that do not require baking.
What type of dark chocolate works best for coating?
One with a high cocoa content (at least 60% to 70%) and no dairy ingredients. Look for chocolate labeled “vegan” or check the ingredient list to ensure it’s free from milk solids, whey, or butterfat. Couverture chocolate is ideal because it melts smoothly and creates a glossy coating when tempered or melted with a small amount of coconut oil. Chocolate chips can also be used but may contain stabilizers that affect texture. Use good-quality dark chocolate to ensure the coating complements the richness of the bar’s interior.
Can I make this bar without a food processor?
While a food processor is the most efficient tool for making a vegan chocolate bar, it is possible to prepare the base without one, though it requires more effort. If using soft Medjool dates, mash them by hand with a fork or potato masher until smooth. You can also chop them very finely with a sharp knife. Mix the dates with cocoa powder and maple syrup until a sticky dough forms, then stir in the chopped nuts and chocolate chips. The final texture may be slightly less uniform than with a food processor, but the bars will still hold together.
Can I freeze this vegan chocolate bar?
Wrap each bar individually in parchment paper or plastic wrap, then place them in a zip-top freezer bag or airtight container. This prevents freezer burn and keeps the bars from sticking together. When stored in the freezer, vegan chocolate bars can last for up to two months without losing texture or flavor. To enjoy, remove a bar from the freezer and let it thaw in the refrigerator or at room temperature for 15 to 20 minutes. Avoid repeated thawing and refreezing to maintain quality.
Can I add protein powder to this recipe?
Use about 1 to 2 tablespoons (10 to 20 grams) of your preferred plant-based protein powder, such as pea, rice, or hemp. Add the powder when blending the dates, maple syrup, and cocoa powder in the food processor. If the mixture becomes too dry after adding protein, include a small splash of water or an extra date to help it come together. The texture will remain firm and chewy, and the added protein makes the vegan chocolate bar suitable for post-workout snacks.
