easy no bake dessert bars with dates, honey and nuts

Course Bars, Desserts

Cuisine Mediterranean

Prep Time 15

Cook Time 5

Total Time 20

Servings bars

Ingredients

26 large medjool dates soft, pitted
26 or scan 1 cup walnut halves
2 sticks unsalted butter cut into chunks (for vegan, replace the butter with ¾ oil)
3 to 4 tbs honey good quality
1 1/2 cup all-purpose flour
1 cup pistachios finely chopped

Instructions

Open the Medjool dates partway and stuff each date with a walnut half. Close the dates tightly to enclose the walnut halves.
Assemble the walnut-stuffed dates snugly in a single layer in the bottom of a lightly greased small container
In a small non-stick pan, melt the butter and honey on medium-low heat. Add the coconut extract, then stir in the flour. Keep stirring until the flour turns golden brown, about 5 minutes.
Pour the honey and flour mixture evenly on top of the dates filling in any gaps. Let the mixture set, then top with the chopped pistachios pressing lightly with your hand.
Now carefully cut the date cake through into 9 small bars.
For best results, cover the bars and refrigerate for one hour or until ready to serve. Remove from the fridge about 10 minutes before serving.

Notes

easy no-bake dessert bars with dates, honey, and nuts

Here is a brilliant way to satisfy a sweet tooth in just 20 minutes: Easy no-bake dessert bars with dates, honey, and nuts!

The best way to describe these dessert bars with dates is to compare them to a favorite fudge bar, only these are far better! The fleshy, sweet pitted Medjool dates are stuffed with walnuts then covered with a buttery cookie-like layer and finally topped with pistachios. These date bars are every bit sweet and delicate; they will melt in your mouth causing a euphoric reaction. Don't say I have not warned you! 🙂

As noted in the ingredients, for a vegan version of this recipe, simply exchange the butter for ¾ cup of oil.
You may serve the date bars immediately. However, for best results, refrigerate for one hour before serving. Remove from the fridge 10 minutes before serving. Keep any left bars refrigerated.

Here is the step-by-step for these easy dessert bars:

Open the Medjool dates partway and stuff each date with a walnut half. Close the dates tightly to enclose the walnut halves.

Ensure date is wrapped completely around walnut

Assemble the walnut-stuffed dates snugly in a single layer in the bottom of a lightly greased small container like this one.

In a small non-stick pan, melt the butter and honey on medium-low heat. Add the coconut extract, then stir in the flour. Keep stirring until the flour turns golden brown, about 5 minutes.

Coconut extract, honey and flour cooked in a pot

Pour the honey and flour mixture evenly on top of the dates filling in any gaps.

Flour and honey mixture is poured onto the dates

Let the mixture set, then top with the chopped pistachios pressing lightly with your hand.

Mixture completely covering the dates in the pan

Crushed nuts are placed on top of honey and flour mixture in a thin layer

Now carefully cut the date cake through into 9 small bars.

For best results, cover the bars and refrigerate for one hour, or until ready to serve. Remove from the fridge about 10 minutes before serving.