Vanilla Protein Date Bars
A chewy vanilla and cashew base topped with dark chocolate and flaky sea salt. 9g of protein per bar, no refined sugar.
Ash from @ashleigh.cooks has created these dreamy no-bake vanilla protein date bars that taste like the most elevated health food store treat, but they come together in your own kitchen in about 15 minutes (plus freezing time). The base is a chewy, naturally sweet blend of cashews, Medjool dates, almond flour and Unrefined Nutrients Kid's Immune Protein, Vanilla Vanguard, finished with a glossy dark chocolate top and a generous sprinkle of flaky sea salt. With 9g of protein per bar and no refined sugar, they're a genuinely wholesome snack that still feels totally indulgent. Store them in the fridge or freezer and you'll have the best grab-and-go snack on hand all week.
Ingredients
Base
- 6–8 Medjool dates, pitted (approx 160g) The natural sweetener and sticky binder for the whole bar. Soak them first to soften. More dates means more sweetness and fudginess.
- 1 cup raw cashews (130g) Cashews create a creamy, mild base that holds together beautifully. Pulse them to a rough crumb first, you want some texture, not a paste.
- ½ cup almond flour (56g) Adds structure and a subtle nuttiness, and helps keep the bars firm after chilling.
- ½ cup Unrefined Nutrients Kid's Immune Protein, Vanilla Vanguard (56g) The protein boost that makes these bars genuinely filling. 9.8g of protein per 15g scoop and a beautiful natural vanilla flavour. Wholefood, collagen-based, and free from nuts, dairy, soy and gluten.
- 1 tsp vanilla extract Deepens the vanilla flavour alongside the protein powder.
- ¼ tsp salt Balances the sweetness.
- 1 tbsp coconut oil, melted Helps the mixture bind and gives the bars a smooth finish.
Chocolate Top
- 100g dark chocolate, melted Use a good quality 70% dark chocolate for the best flavour and a slightly thicker set.
- 1 tsp coconut oil Added to the melted chocolate to keep the coating smooth and glossy.
- Flaky sea salt, to finish Non-negotiable. The salt absolutely makes these bars, don't skip it.
Method
Step 1: Prep the Base
Soak the pitted Medjool dates in warm water for 10 minutes, then drain well.
Add the cashews to a food processor and pulse until a rough crumb forms. Don't over-blend, you want some texture and bite in the finished bars.
Add the drained dates, almond flour, protein powder, vanilla extract, salt, and melted coconut oil. Process until a sticky dough forms that holds together when pressed between your fingers.
Step 2: Press & Set
Press the mixture firmly and evenly into a loaf tin lined with baking paper. Use the back of a spoon or your fingers to compact it well, this helps the bars hold their shape.
Step 3: Chocolate Top & Freeze
Melt the dark chocolate with the coconut oil in a microwave-safe bowl in 20-second increments, stirring between each, until completely smooth.
Pour the melted chocolate over the base and spread evenly to the edges.
Sprinkle generously with flaky sea salt.
Freeze for 2 hours until fully set.
Lift out of the tin using the baking paper and slice into 10 bars.
- Don't over-process the cashews, a little texture in the base makes these bars so much better than a completely smooth paste.
- If the dough feels too dry or crumbly, add a teaspoon of water or extra coconut oil at a time until it holds together when pressed.
- The chocolate layer sets firm after freezing, so use a sharp knife for clean slices. Run it under hot water and dry before cutting for extra-clean edges.
- These are delicious straight from the freezer as a frozen bar, no waiting required!
Store in an airtight container in the fridge for up to 1 week, or in the freezer for up to 2 months. They're best eaten straight from the fridge or freezer, the chocolate top softens at room temperature.
