Cinnamon Apple Date Bars
These no-bake bars combine dates, dried apples, walnuts, and cashews for a quick, fiber-packed snack. Naturally sweet, lightly spiced, and full of healthy fats, they’re perfect for breakfasts, lunchboxes, or anytime you need a wholesome bite.
Equipment
- 1 × 8-cup food processor
- 1 × 8×8-inch baking dish
- Parchment paper
- Optional: large-bottomed glass for pressing
Ingredients
- 1 cup raw walnuts
- 1/2 cup unsalted cashews
- 1 1/2 cups pitted Medjool dates
- 1 cup unsweetened dried sliced apples packed
- 1/2 tablespoon ground cinnamon
- 1/8 teaspoon fine sea salt
- 2 tablespoons water
Instructions
- Prepare Your Nuts: Start by measuring 1 cup of raw walnuts and 1/2 cup of unsalted cashews. Add them to an 8-cup food processor. Pulse the nuts in short bursts until they are finely chopped but not turned into a powder. You want tiny pieces that will give the bars a nice crunch while still allowing the mixture to stick together. Be careful not to over-process, or the nuts may release oils and become pasty.
- Combine the Dried Fruit and Spices: Add 1 1/2 cups of pitted Medjool dates and 1 cup of unsweetened dried sliced apples to the food processor with the chopped nuts. Sprinkle in 1/2 tablespoon of ground cinnamon and 1/8 teaspoon of fine sea salt. Pulse the mixture several times for about 30 seconds, until all ingredients are evenly combined. The mixture should start forming a sticky, cohesive texture as the dates soften slightly from the pulsing action.
- Add Moisture to Bind: Slowly drizzle 2 tablespoons of water around the inside of the food processor bowl. This small amount of liquid helps the mixture stick together without making it soggy. Pulse 2–3 more times, checking the texture with your fingers. When squeezed, the mixture should hold together in a firm ball. If it’s still crumbly, pulse once more and add an additional 1 teaspoon of water if necessary, just enough to bring everything together.
- Prepare Your Baking Dish: Line an 8×8-inch baking dish with parchment paper, ensuring there’s extra paper overhanging the sides. This makes it easier to lift the bars out once they’ve set. Pour the sticky mixture into the dish.
- Press and Flatten the Mixture: Use the back of a large-bottomed glass or an extra piece of parchment paper to firmly press the mixture into an even layer. Press from the center outward to ensure the mixture fills every corner of the dish. Aim for a uniform thickness so that all bars will hold together nicely when cut.
- Chill to Set: Refrigerate the pressed mixture for 20–30 minutes. Chilling allows the bars to firm up, making them easier to cut and giving the flavors a chance to meld together. While they chill, the cinnamon aroma will gently infuse through the mixture, enhancing the taste.
- Cut into Bars: Once chilled, remove the mixture from the baking dish using the overhanging parchment paper. Place it on a cutting board and carefully slice into 8 equal bars. Use a sharp knife and clean it between cuts for neat edges.
- Store and Enjoy: Store the bars in an airtight container or wrap them individually in parchment paper. They keep well in the refrigerator for up to 5 days, making them an ideal grab-and-go snack. For a firmer texture, you can also freeze the bars for up to 2 months—just thaw slightly before enjoying.
Notes
- These bars are naturally sweetened with dates and dried apples, so no additional sugar is needed.
- Use raw nuts for the best flavor and texture; lightly roasted nuts can be used but may alter consistency.
- Make sure the dates are soft; if slightly dry, soak them in warm water for 10 minutes before processing.
- Press the mixture firmly into the dish to ensure the bars hold together well after chilling.
- For uniform bars, use a ruler or guide when cutting.
- These bars are naturally gluten-free, dairy-free, and vegan-friendly.
- Adjust cinnamon or salt to taste; a little extra cinnamon enhances the warm flavor profile.
