If you want something sweet but also not completely terrible for you, look no further. These No-Bake Fruit and Nut Squares can’t decide if they want to be dessert or granola bars, and I am A-OK with that. They’re packed with nuts and deliciously sticky dates and are topped with salted chocolate. They’ve got a little bit of everything.
This recipe is easily adaptable to whatever ingredients you have on hand and can be adjusted to fit specific dietary needs. Technically these No-Bake Fruit and Nut Squares don’t go in the oven, but I would suggest to you toast your nuts. It brings out the flavor and gives them a nice crunch.
Makes 16 squares
Ingredients
1 cup mixed nuts
1 cup pitted Medjool dates (about 3/4 cup once chopped)
1/4 cup peanut butter chips
1/4 cup ground flaxseed
1 tablespoon honey
2 tablespoons melted butter or coconut oil
1/4 teaspoon vanilla extract
2/3 cup semi-sweet chocolate chips
1/2 teaspoon sea salt (more, if desired)
Directions
1. Spread nuts on a baking sheet and toast at 375 degrees for about 8 minutes, or until slightly brown. (Toasting nuts is optional but recommended.) In a food processor, add nuts and pulse a few times for a rough chop. Place nuts in a medium mixing bowl.
2. Add the dates to the food process and chop into small pieces. If the food processor struggles to chop them, you can add some of the melted butter or oil. Add chopped dates to bowl with nuts.
3. Add peanut butter chips, flaxseed, honey, butter or oil, and vanilla extract to bowl. Mix with a spoon or spatula, breaking up dates to incorporate completely. The mixture should be slightly crumbly but sticky.
4. Pour mixture into an 8-by-8 baking dish lined with parchment paper. Using your spatula or the back of your spoon, press the mixture into the dish until it is tightly packed.
5. Microwave chocolate chips in a small glass bowl for 1 minute. Mix with a clean, dry spoon. If not melted completely, microwave for 30 more seconds and stir.
6. Spread melted chocolate evenly on top of fruit and nut mixture. Sprinkle chocolate with sea salt.
7. Cover, and refrigerate for at least 1 hour, or until chocolate is firm. Remove mixture from dish using the parchment paper, and cut into 16 pieces. Store in refrigerator.
