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These Paleo Fudge Covered Date Nut Bars are a delicious sweet treat made with just a few healthy ingredients. These bars are vegan, gluten free, and dairy free!
*Thank you to Laird Superfood for sponsoring this post!
I’m always on the hunt for new healthy treats that I can keep in the freezer and pop out whenever I’m craving something sweet. These Paleo Fudge Covered Date Nut Bars are just what the doctor ordered! They’re the perfect combination of sweet, salty, crunchy, and creamy. The stuff dessert dreams are made of, really!
Paleo Fudge Covered Date Nut Bars (Vegan)
Dates make an amazing addition to so many snacks, smoothies, and baking recipes. They are as delicious as they are nourishing, making them the perfect sweet treat! I specifically love Laird Superfood Harvest Dates because they are huge, tender, and packed with fiber! They are hand-picked for the perfect ripeness, contain no added sugar, and are preservative free. It’s a bonus that these dates are also paleo friendly, dairy free, soy free, gluten free, and vegan.
Big-wave surfer Laird Hamilton and volleyball legend Gabby Reece (their founders) have long been big fans of dates – always having a bag in their pantry to snack on as a pre-workout fuel. When they decided to add dates to their line of products, they were diligent about sourcing organic dates from a farm they felt good about.
Laird Superfood Harvest Dates are also sustainably-sourced on a family-owned farm in California – in the sunshine in rich soil with no need for pesticides, herbicides, or fungicides.
What Ingredients You Need to Make These Paleo Fudge Covered Date Nut Bars
You only need a few simple ingredients to make this delicious snack.
- 14 Laird Superfood Medjool Dates – pits removed
- Pistachios
- Almonds
- Cashews
- Sea salt
- Chocolate – Use Enjoy Life Foods for dairy free, and Hu or Eating Evolved for Paleo.
- Creamy nut butter of choice – I used almond butter.
Any type of nut will work – Just keep in mind you may want to omit additional salt if you are using roasted/salted nuts.
How to Make These Paleo Fudge Covered Date Nut Bars
First, soak your dates in warm water for at least 10 minutes. This will help to break them down in the food processor.
Drain the dates and add them to your food processor along with the nuts and the sea salt. Pulse a few times until the nuts and dates are broken down into small chunks (but not pureed). Transfer the mixture to a 8×8 baking pan and press it down evenly your fingers. Pop it into the freezer to set while you make the fudge layer.
Melt the chocolate and almond butter in the microwave in 30 second increments (or on your stove using a double boiler) and stir until the mixture is smooth. Pour it over the nut date mixture, using a spatula to spread the mixture out evenly.
Place the pan back in the freezer for 20-30 minutes to set. You can also refrigerate it for 2+ hours. Cut them into squares (you can do 9 larger bars or cut into 16 smaller bars).
They should be stored in the refrigerator so the chocolate doesn’t melt. Enjoy!
If you try these bars, be sure to tag me on Instagram so I can see your creations!
Looking for some other yummy vegan treats to make using dates? Check these out:
Paleo Vegan Strawberry Cheesecake Bars
Paleo Vegan Key Lime Pie Cheesecake Bars
Enjoy!!
xo,
Mary
*This post contains affiliate links. This means if you make a purchase using one of my links, I may receive a small commission at no additional cost to you. Thank you for supporting Mary’s Whole Life!
Paleo Fudge Covered Date Nut Bars
Equipment
- 8 x 8 baking pan
Ingredients
- 15 Laird Superfood Harvest Medjool Dates, pits removed
- 1 cup pistachios
- 1 cup almonds
- 1 cup cashews
- ¼ tsp salt
- ⅔ cup dark chocolate
- ⅔ cup creamy nut butter of choice, I prefer almond butter
Instructions
- First, soak your dates in warm water for at least 10 minutes. This will help to break them down in the food processor.
- Drain the dates and add them to your food processor along with the nuts and the sea salt. Pulse a few times until the nuts and dates are broken down into small chunks (but not pureed). Transfer the mixture to a 8×8 baking pan and press it down evenly your fingers. Pop it into the freezer to set while you make the fudge layer.
- Melt the chocolate and almond butter in the microwave in 30 second increments (or on your stove using a double boiler) and stir until the mixture is smooth. Pour it over the nut date mixture, using a spatula to spread the mixture out evenly.
- Place the pan back in the freezer for 20-30 minutes to set. You can also refrigerate it for 2+ hours. Cut them into squares (you can do 9 larger bars or cut into 16 smaller bars).
- They should be stored in the refrigerator so the chocolate doesn’t melt. Enjoy!
Nutrition
All nutrition facts are an estimate and automatically calculated. While I fact check them using My Fitness Pal, please note that they may not always be 100% accurate and depend on ingredients used. Weigh your total and divide by the number of servings for the most accurate grams per serving size.
We love all of Mary’s recipes but this one especially! Always such a huge hit when I make it!!
Do yourself a favor and buy her cookbook too. Truly life changing!
These are addicting!!! I have made them so many times and have gotten lots of others hooked on them too! My husband is a big sugar junkie but these hit the spot for him and he asks me to make them weekly!
The perfect crowd pleasing dessert that satisfies the sweet tooth without being too heavy. I took this to my book club and everyone raved about it!! It was rather simple to make and was so delicious. I loved the fudge texture of the chocolate topping. Another winner!!
What kind of dark chocolate do you use for those kind of recipes.
Hu Chocolate, Eating Evolved, or Enjoy Life Chocolate Chips