No-Bake Date Pistachio Chocolate Bars

A little bit nutty, a little bit salty, and a little bit sweet, these no-bake bars from Panaceas Pantry are full of flavor—and totally free from gluten, grains, and refined sugar.

Inspired by Middle Eastern flavors, they’re made with just six ingredients: Medjool dates, tahini, pistachios, dark chocolate, butter, and salt.

Whip up a batch, and you’ll have a healthy, delicious treat on hand whenever you’re feeling snacky—they last up to a week in the fridge and up to three months in the freezer.

Get the easy, no-bake recipe below.

@panaceas_pantry

Date Pistachio Chocolate Bars

Recipe TypeDessert, Snack

Dietary InfoGluten-free

Serving Size8-10

Prep Time2 hours

Total Time2 hours

Ingredients:

14–16 Medjool dates, pitted
1/4 cup butter, at room temperature
1/2 cup hulled tahini
1/2 tsp fine salt
1/2 cup pistachio nuts
150g dark chocolate
Sea salt flakes, optional

Instructions:

1. Grease and line an 8-inch square baking tin. Set aside.
2. If you have not already done so, pit all dates then butterfly them open. Lay the dates, sticky side facing down, into the lined tray. Use a cup to press the dates down so you form an even layer of dates.
3. Add butter and tahini to a mixing bowl. Make sure the butter is softened/at room temperature, then use electric beaters to beat until uniform, light and creamy. Add salt and beat through. Pour the whipped tahini over the dates. Use a spoon to spread evenly.
4. Add pistachios to a food processor and blend until they are chopped into fine crumbs. If you don’t have a food processor, place the nuts in a sturdy bag, seal and then use a heavy rolling pin to smash them into small pieces. You can also finely chop the nuts with a sharp knife. Pour crushed pistachio nuts onto the tahini layer and spread evenly. Place in the freezer for 1 hour.
5. Add 2cm water to a small saucepan and bring to a boil. Add chocolate to a heat proof bowl and set this on top of the saucepan. The bowl should not be touching the water. Reduce heat to a simmer. Stir occasionally until chocolate has fully melted.
6. Remove the pistachio bars from the freezer, pour the melted chocolate over and spread to form an even layer. Sprinkle with optional flakey sea salt.
7. Set in the fridge or freezer until firm. Use a hot, sharp knife to cut pistachio chocolate bars into squares. Store in an airtight container in the fridge (up to 1 week) or in the freezer (up to 3 months). Bars can be enjoyed straight from the freezer, fridge, or at room temperature.

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