No-Bake Smashed Date Cookie Dough Bars

Ingredients

• 0.75 cup creamy peanut butter
• 0.333 cup maple syrup
• 0.25 cup coconut oil (Melted and cooled)
• 1 tsp vanilla extract
• 1.25 cup almond flour (Lightly packed)
• sea salt (A pinch)
• 0.5 cup mini vegan chocolate chips (Estimated amount; the source does not specify a quantity. The author uses Enjoy Life Foods variety.)
• 9.5 Medjool dates (Pitted; source specifies 9–10 dates. Rancho Meladuco brand mentioned.)
• 0.5 cup chocolate chips (For the topping; use dark chocolate for the stated style of bar)
• 2 tsp coconut oil (For melting with the topping chocolate)
• flaky salt (For sprinkling; Jacobsen Salt mentioned)

Steps

1. 1

   Line a 9-by-15-inch loaf pan with parchment paper, leaving enough overhang to lift the chilled bars out easily.

2. 2

   In a medium bowl, combine the creamy peanut butter, maple syrup, melted and cooled coconut oil, and vanilla extract. Stir until smooth and evenly blended.

3. 3

   Add the almond flour and mix until the mixture forms a soft, cohesive cookie-dough texture. If needed, continue mixing briefly so no dry pockets remain.

4. 4

   Fold the mini vegan chocolate chips into the cookie dough until distributed throughout.

5. 5

   Transfer the cookie dough to the parchment-lined pan. Press it firmly and evenly across the bottom to form a compact base layer.

6. 6

   Pit the Medjool dates. Place them on a sheet of parchment paper, cover them with a second sheet of parchment, and press them with the back of a measuring cup or the bottom of a bowl until flattened and smashed.

7. 7

   Arrange and press the smashed dates over the cookie dough layer, creating an even chewy date layer across the pan.

8. 8

   Place the chocolate chips and 2 teaspoons coconut oil in a microwave-safe bowl. Microwave in 15-second increments, stirring thoroughly after each interval, until the mixture is smooth, glossy, and fully melted.

9. 9

   Pour the melted chocolate over the date layer and spread it evenly from edge to edge with a spatula or the back of a spoon.

10. 10

    Sprinkle the chocolate surface with flaky salt.

11. 11

    Freeze the pan for at least 1 hour, until the bars are firm enough to slice.

12. 12

    Lift the set slab from the pan using the parchment overhang, slice into bars, and serve. Return leftovers to the freezer for storage.

Notes

The source does not specify the amount of mini vegan chocolate chips, so 1/2 cup is an estimate. Keep the finished bars stored in the freezer; allow them to sit briefly at room temperature if they are too firm to slice or eat.

Nutrition per serving

• dessert
• no-bake
• vegan
• gluten-free
• refined-sugar-free
• freezer-friendly
• peanut butter
• date dessert