Healthy No Bake Date Energy Bar with simple step by step photos recipe - These no bake date bars are one of the best date recipes and perfect snack you can make! Sweet, chewy, and wholesome bars are chock full of nuts and have no added sugars.

You can’t beat how easy, healthy, and simple date bars they are. These are a perfect munching snack box treat for festivals time or holidays season. I also love having them on hand for those times I need a treat terribly but know that I don’t really need a treat. They are perfect craving busters.

What are the benefits of eating dates?

Dates are a great food to include in your kids day. Not only are the packed with fiber (almost a full gram of fiber per date) they are portable and delicious.  This makes them easy to take an eat on the go. They are higher in calories than other fruit which is great for picky eaters. That’s what makes these bars an even better snack, kids can eat dates with healthy dry fruits all day long.

Because dates are so sweet, dates provide the perfect natural alternative to added sugars in any date recipe. In fact, dates are such a great source of natural sugar, they have been processed to make natural sweeteners such as date juice, date sugar, dehydrated dates, date paste, ground dates, and even diced dates that you can add to recipes you want to sweeten up naturally.

I remember my mom used to soak almonds and give it to us all siblings in morning time when we were kids. Soaked almond are really cool for our body, they never gives heat to it. Otherwise almonds are so heated snacks, while having or eating them as raw. I used to soak almonds at night, for me and for my kiddo and husband and next day morning peel the almonds and give them as a snack in breakfast or with milk.

Can I eat dates every day?

You can! One serving of dates is 5-6 dates, which is really easy to do when you blend them in a mixer and make delicious no bake date bars like this!


This superfood energy bar recipe is 100% kids friendly and the perfect wholesome snack recipe. Easy, nutritious and much less expensive than the store-bought bars.

You can use cashews or apricot also to make such nut bars. Mix and match dry fruits as per availability. There is no need to add any liquid ingredients. I think a high power blender or food processor could be used to make these, but I haven’t tried it myself. I have tried it normal mixer grinder.


So let's see how to make make this vegan, gluten free and sugar free date energy bars with simple steps.

Preparation Time : 15 minutes 
Cooking Time : 0 minutes
Total Time : 15 minutes
Recipe type: Snacks
Serves: 8 to 12 bar
Author: Jolly Makkar

Ingredients :

Measuring cup used, 1 cup = 240 ml, 1 tsp = 5ml, 1 tbsp = 15ml
                                                                                 
Dates seeds removed - 1 and half cup(1.5 cup)
Walnut - 1/2 cup
Almonds - 1/4 cup
Dessicated coconut - 1/4 cup
Sunflower seeds - 2 tbsp

Preparation Method :

1. First of all, clean the dates and remove seeds.

2. In a mixer or food processor add walnut, almonds. Pulse for 10 seconds. Repeat this until dry fruits are broken into pieces. Add

3.  To this add seeds and coconut. Pulse for 10 seconds.

4. Add dates, pulse for 20 seconds. Repeat this for 2-3 times till dates are crushed and mixed with dry fruit mixture.

5. Line a parchment paper in a baking pan or in a plate.

6. Pour this mixture in the pan and set it with the help of a spatula. Spread some sunflower seeds on top. Set them and keep in the fridge until they firm.

7. Remove the bars from the pan and cut into pieces using a sharp knife. Enjoy these bars cold or frozen. Store in an air-tight container in the fridge or freezer.

8. This recipe was adapted and inspired by no bake dry fruit energy bar from Preethi Cuisine. I have made few changes as per my taste buds.

This recipe is under Recipe Swap Challenge & this month my partner is Preethi who blog at preethicuisine.com. This month our challenge theme is "Holiday Dessert Ideas"

You can also try 

No Bake Date, Coconut and Almond Rolls

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Since Christmas is coming up I thought I'd share with you a recipe of old fashioned style brownie recipe, I know people baked fruit cake or rum cake these days, my Facebook timeline are fully filled with rum cake or fruit cake but I wanted to bake something different. So I baked this brownie.

This recipe is perfect for brownie lovers like me — the dense, moist and fudge texture is not all that different from what you can expect from market.


This time again I got another chance to work with SPRIG- Natural Vanilla Extract.

Vanilla essence is considered an essential ingredient in many Western desserts, especially baked goods like cakes, cookies, brownies, and cupcakes, as well as custards, ice creams, and puddings. This time I have made best homemade walnut brownie using with vanilla essence by SPRIG. 

About the Product

The smell of the brownie coming out from the microwave oven was so so good and it's surrounded all my full home. The taste is so so awesome and color is also perfect. I liked the most about the essence it was very thick liquid not watery one like others which we get in market.


This vanilla essence was amazing and mouthwatering!! This vanilla extract you can easily get on their website and amazon too.

You can try these baking goodies on this Christmas and new year and enjoy with your loved ones
shortbread jam thumbprint cookies
nankhatai(shortbread indian style cookies)
eggless tutti frutti cookies
eggless carrot cake
no-bake chocolate biscuit cake

Cuisines : Desserts/Baking
Preparation Time : 15 minutes
Baking Time : 42 minutes
Total time : 57 minutes + cooling
Servings : 21 to 22 pieces

Author : Jolly Makkar

Ingredients :

All-purpose flour - 1/2 cup
Unsweetened Cocoa Powder - 3/4 cup, natural or Dutch-process
Baking soda - 1/2 tsp
Amul Salted Butter - 8 tablespoons (at room temperature) **[for unsalted butter please check notes]
Boiling water : 1/2 cup
Large cold Eggs : 3 no
Sugar - 1 and 1/4 cups
Natural Vanilla extract - 1 teaspoon
Chopped walnuts or pecans, optional - 1/2 cup (half of adding into batter and half of  sprinkle from top)

Preparation Method :

1. Pr-heat oven to 350 degrees F, 170 C. Line the bottom and sides of an circle baking pan with parchment paper or aluminum foil. (This helps when removing the baked brownies from the pan, once cooled).

2. Add sieve cocoa powder and baking soda to a lage bowl and stir to combine.

3. Add enough water to a medium saucepan so that it is 1 to 2 inches deep. Heat water until barely simmering. Combine butter, sugar, cocoa powder in a medium heat-safe bowl. Rest the bowl over simmering water (if the bottom of the bowl touches the water, remove a little water).
4. Stir mixture occasionally until the butter has melted and the mixture is quite warm. Don’t worry if it looks gritty; it will become smooth once you add the eggs and flour. Remove the bowl from heat and set aside for 3 to 5 minutes until it is only warm, not hot.

5. Stir in the vanilla with a wooden spoon or spatula. Then, add eggs, one at a time, stirring vigorously after each one.

6. When the batter looks thick, shiny and well blended, add the sift flour and stir until fully incorporated, then beat with the hand beater or use the wooden spoon or spatula for 40 to 50 strokes. (The batter will be thick). 

7. Add 1\2 cup of boiling water into a bowl(use 3 times, first add little water and beat & so on..) and Beat vigorously here. You want to see the brownie batter pulling away from the sides of the bowl.

7. Add chopped walnuts to batter and stir until combined.

8. Pour into prepared baking pan and smooth the top out with a wooden spoon or a spoon. 


9. Sprinkle crushed walnut from top. Bake for between 35 and 45 minutes. Mine took 42 minutes. Test with a toothpick for doneness.

10. Cool completely then remove from pan.

11. When cool, remove from pan and cut into squares. You can enjoy with warm milk, coffee or just warm the brownie in microwave for 20 seconds and a big scoop of vanilla ice cream poured with chocolate sauce..Ohh sinful dessert for this Christmas and new year.


** For unsalted butter use 10 tablespoons, I have use salted butter so I avoid salt in it. But for those who are using unsalted butter use Salt - 1/4 teaspoon.

**I have used circled baking cake pan, not square one i don't have square pan...baking pan shapes doesn't matter at all.

Green Chutney or Hari chutney is an easy and quick spicy accompaniment made with fresh green coriander leaves along with some spices. This hari chutney plays an important role in Indian Cuisine and best going with street foods like papdi chaat, 
aloo tikki, khaman dhokla, samosa and many variety of Indian snacks. 

What is Green Chutney ?

Green chutney is a flavourful side condiment made with fresh green coriander leaves,  ginger, garlic, onion, lemon juice for tanginess and green chillies for some spiciness into the chutney. In Hindi, we pronounced this "Green = Hari " i.e hari chutney. 

It is often used in Indian Cuisine, especially for chaats like papdi chaat, khaman dhokla, savory kordois, veg uttappam and many variety of Indian snacks. 

This is tangy spicy coriander chutney. This is one of the basic chutney that is eaten with all Indian snacks, meals and street food etc. 

This chutney at my home are an important part of our daily meals and my meal is incomplete without it.

For this green chutney we need green coriander leaves(hara dhaniya), green chillies(hari mirch), garlic(lahsun), ginger(adarak) and few other spices. 

You can increase or reduce the chillies according to your preference. This is actually a gluten free and nut free recipe. 

No need add water in this chutney because we have added tomato in it. 

Some of the best chutney recipes from my blog, you may love to try:

Coconut Dal Chutney
Peanut chutney
khatti Meethi kacche aam ki chutney
Dates Tamarind Chutney

Furthermore, you can skip garlic, some people don't like raw garlic. For this recipe, I used cumin powder..this is enhance the whole taste of the chutney. 

I added a bit of chopped carrot to thick the consistency of chutney and make it less watery. Though it freezes well, but I generally don't. 

Whenever I am prepared this hari chutney, I made a small batch of fresh chutney, eat it and make again another batch. This hari chutney best going with street foods. The hari chutney recipe keeps fresh for 7 days, if stored in clean and sterilized glass jar. 

Prep time : 5 minutes
Cooking Time : NIL
Total time : 5 minutes
Course : Indian dip/chutney
Cuisine : Indian
Servings : 1 small jar
Author : Jolly Makkar

Ingredients :

Fresh chopped Coriander Leaves/ Dhaniya patta - 1 bunch(approx 1 cup)
Ginger/adrak - 1 inch piece
Garlic cloves - 1 or 2 piece
Roughly chopped onions - 1/2 no
Red Carrot/Orange carrots - 1 small 
Chopped Tomato - 1/2 no
Lemon juice - 1 no (increase as per your choice)
Green Chillies - 3 to 4
Red Chilli powder - 1/2 tsp
Cumin powder - 1/2 tsp
Salt to taste

Preparation Method :

1. Wash the coriander leaves thoroughly to remove any dirt and dust that might be on them. Roughly chop the leaves to make it easier for blending. We will need around 1 cup of chopped coriander leaves. Keep aside.

2. Put the chopped onion, carrot, green chillies in a mixer jar. Mix it well.

3. Then add chopped tomatoes, red chilli powder, jeera powder, blend it well into a rough paste. You will have to stir it once or twice in between to get a rough paste. No need to add water.

4. Then add coriander leaves,blend it well to get a smooth paste. You will have to stir it once or twice in between.

5. Remove in a bowl, now add the lemon juice and salt . This will help maintain the color of the chutney. If you don’t add lemon juice, the chutney will keep on getting darker.

6. Store this chutney into a bowl or sterilized glass jar and use as required. This will yield around 1 small jar of chutney.

7. You can serve this chutney in chaats like tomato omelette, aloo tikki chaat, dosa and idli many more snacks.

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