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    Home » Recipes » No Bake Treats

    Published: Apr 1, 2019 · Modified: May 30, 2022 by Melanie McDonald · This post contains affiliate links · As an Amazon Associate I earn from qualifying purchases. · 20 Comments

    Healthy No Bake Bars

    JUMP TO RECIPE PIN WATCH VIDEO
    5 from 29 votes
    stack of healthy no bake bars

    Quick, easy, healthy No Bake Bars that kind of taste like cookie dough and are refined sugar-free, oil-free and gluten-free. Bonus - They come with an optional not so healthy fudgy chocolate topping for when you feel like some chocolate but still want to be semi-healthy. 

    a stack of healthy no bake bars

    This is a Healthy No Bake Bars recipe for all of you who like packing all the good things into a conveniently quick and easy, grab and go type situation. 

    In this post:

    Jump to:
    • Ingredients
    • Variations
    • How to make healthy no bake bars
    • Recipe Video
    • Recipe
    • Comments & Reviews

    Sometimes, even when you are trying to eat well, those sweet cravings take over and a few bites of something sweet is what's needed to ride the storm. And if it's something nutritious, made with real, whole food, and full of energy and protein, then your practical meets healthy meets super yum goals are well and truly met. Maybe

    hand taking a chocolate topped no bake bar

    Just like my Chocolate Peanut Butter Protein Balls, these sweet, delicious No Bake Bars have no added sugar. I repeat. No Added sugar. Thanks to nature's candy (all hail the humble date), these no bake bars are naturally sweetened, meaning we’re not loading them up with sugar.  

    Ingredients

    This is what you need to make my Healthy No Bake Bars:

    ingredients to make Healthy No Bake Bars
    • Chickpeas - One of my favourite things in the whole wide world.  I hide them in lots of things, Remember my Vegan New York Cheesecake? Yes it has chickpeas in it. In these no bake bars, the chickpeas provide creamy, cookie dough-like texture, protein and just general good for you things. Promise you can't taste them! 
    • Oats - For fibre, substance and heart-healthy staying power. 
    • Dates - No added sugar is necessary with nature's ultimate candy!
    • Cashew nuts - Add to the buttery, cookie dough flavour thing we've got happening here but if you're allergic, swap them out for hemp seeds. 
    • Coconut - shredded and delicious. Not essential, so if you don't eat coconut you can omit it, but if you do like coconut please keep it because, Hello? coconut. 
    • Chocolate - Optional for some but not for me. If I have anything to do with it, if it can have chocolate on it then it will!
    • Vanilla - essential for that cookie dough flava
    •  And a tiny drop of plant milk to make that chocolate topping all fudgy and easily bite-able. 

    For this recipe a food processor is essential. A blender, even a high powered one, won't cut it. This mixture is way too stiff.

    That's the only essential piece of equipment. A loaf pan, or an 8 x 8 pan is needed to make bars, but if you don't have one you can just roll the mixture up into balls instead. 

    Variations

    Optional add-ins ahoy. Have fun, take it and run with it. I'm thinking choc chips, nuts, seeds, toasted buckwheat groats, dried fruit like raisins, apricot, cranberries, and on that fudgy chocolate topping, some flaky sea salt would be A-Mazing.

    How to make healthy no bake bars

    These No Bake Bars come together so very easily. 

    There are just 2 steps and one of them is optional!

    STEP 1 - Put everything (except the chocolate and milk)  into a food processor and blend until balling up. Pulse in any optional add-ins then press into a pan, or roll the mixture up into balls. 

    Quick, easy, healthy No Bake Bars that kind of taste like cookie dough and are refined sugar free, oil-free and gluten-free. Bonus - They come with an optional not so healthy fudgy chocolate topping for when you feel like some chocolate but still want to be semi-healthy

    STEP 2 (optional) - Melt the chocolate and milk together gently then pour over the no bake bar mixture, or dip balls into the chocolate, then allow to set before cutting.

    And just like that we've got a super tasty, nutritious snack that packs a healthy, protein filled punch, stays soft and delicious in the fridge for weeks, whilst providing all the snack-ability you need. 

    I've had  enough of trying to smack that hand away .....

    a hand taking a no bake bar
    no bake bar about to be eaten

    Time to let the hoards at 'em!

    Recipe Video

    Recipe

    a stack of healthy no bake bars

    Healthy No Bake Bars

    Author: Melanie McDonald
    5 from 29 votes
    Quick, easy, healthy No Bake Bars that kind of taste like cookie dough and are refined sugar free, oil-free and gluten-free. Bonus – They come with an optional not so healthy fudgy chocolate topping for when you feel like some chocolate but still want to be semi-healthy. 
    Print Recipe Pin Recipe SaveSaved!
    PREP TIME: 15 minutes
    refrigeration time 1 hour
    TOTAL TIME: 15 minutes
    Servings: 14 bars

    Ingredients
      

    • 1 cup / 165 g chickpeas , drained and rinsed
    • ½ cup / 50 g rolled oats , or quick oats
    • 1 packed cup / 135 g dried dates , not Medjool dates (use the cheaper dried ones usually found in the baking aisle). If you only have medjool dates see the recipe notes.
    • ½ cup / 65 g cashew nuts , or hemp seeds, pumpkin seeds or sunflower seeds to keep the bars nut-free
    • ¼ cup / 25 g unsweetened shredded coconut
    • 1 teaspoon / 5 mls vanilla extract

    Optional chocolate topping

    • ½ cup / 85 g chocolate chips
    • ¼ cup / 60 ml non-dairy milk of choice
    Prevent your screen from going dark

    INSTRUCTIONS
     

    • Add all of the ingredients (except those for the optional topping) to a food processor and process until it becomes one big smoothish ball. It should be a tiny bit tacky but not wet. If it is really wet, it probably means your dates were a little too fresh. You can add a handful more oats and process again and that should help. 
    • If you want to add any optional add-ins like a handful of nuts or chocolate chips, add them now and pulse a few times to combine. 
    • Remove from the food processor, being careful of the blade, and press into a lined shallow pan, flattening it down evenly. There is enough mixture to cover the bottom of an average sized loaf pan. If you want enough to fill an 8 x 8 inch pan you will need to double the recipe. Alternatively, you can roll the mixture up into balls. 
    • Add the chocolate chips and the milk to a small pan and over a low heat, allow the chocolate to melt. Stir to help them combine. Once the chips are melted completely and the chocolate mixture is completely smooth, pour over the no bake bars and shake gently to level. If you made balls, dip them in the chocolate and place them on parchment paper or a Silpat to set. 
    • Refrigerate for at least an hour then cut into bars. If you made them in a loaf pan you will be able to cut them into 7 large bars or 14 smaller ones if you cut each one of those in half again. I find smaller ones best as they are quite sweet and filling. 

    NOTES

    Store the bars in an airtight container in the fridge for up to 1 month. They also freeze really well. 
    If you have medjool dates and not regular dried dates, you can still use them. You might find that the "dough" ends up a little soft and sticky though. Follow the recipe as it is, and when you process it all up, if the mixture doesn't form a ball and feel quite firm, and a little tacky but not sticky, just add a handful more oats and process again. They will help dry/firm it up. You can add as many as you need to form a firm-ish, tacky ball. 

    NUTRITION

    Serving: 1barCalories: 120kcalCarbohydrates: 17.6gProtein: 3gFat: 5.4gSaturated Fat: 2.4gSodium: 27mgFiber: 2.5gSugar: 10.5gCalcium: 20mgIron: 0.9mg

    Nutritional information is provided for convenience. The data is a computer generated estimate and should be used as a guide only.

    Tried this recipe?Rate it & leave your feedback in the comments section below, or tag @avirtualvegan on Instagram and hashtag it #avirtualvegan

    Hungry For More?

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      Recipe Rating




    1. Gina Jankovich says

      January 23, 2023 at 9:04 pm

      Does it matter if the cashews are roasted/salted or raw? Do I need to add a little salt if I use chickpeas cooked from dry instead of canned?

      Reply
      • Melanie McDonald says

        January 24, 2023 at 10:17 am

        I always use raw cashews because I like the buttery flavour and they blend up easier than roasted. IN this recipe though some little chunky bits wouldn't be a bad thing so you could use roasted and if you're ok with the salt in the bars then you could use salted nuts. As for salt, I never add any when I use home-cooked chickpeas but you could add 1/4 teaspoon if you wanted to. Don't if you use salted nuts though.

        Reply
    2. Gloria says

      January 22, 2022 at 9:46 pm

      5 stars
      These are so delicious! The perfect amount of sweetness! I’ve made two batches already! Thank you so much for sharing!
      Gloria

      Reply
    3. May says

      July 06, 2021 at 2:23 am

      5 stars
      These bars are so delicious, can’t even taste the chickpeas in it! Both parents said that it was good, and they are hard to please ~

      Reply
    4. Lynda says

      March 21, 2021 at 6:26 am

      5 stars
      Thank you Mel, these bars are delicious! I was intrigued with the chickpea as a base but it works so well. I love them!

      Reply
      • A Virtual Vegan says

        March 21, 2021 at 11:53 am

        I'm really pleased you're enjoying them Lynda!

        Reply
    5. Selin says

      May 07, 2020 at 6:33 am

      5 stars
      These taste wonderful!

      Reply
    6. Elizabeth says

      March 25, 2020 at 8:03 am

      I have an oat allergy; is there a substitute for oats?

      Reply
      • A Virtual Vegan says

        March 25, 2020 at 9:38 am

        I haven't tried them with anything other than oats. Maybe quinoa flakes? I'm not sure how that would taste though and you might need a few more as I don't think they would be as absorbent as oats.
        Coconut flour might work too although you would need less because that is massively absorbent. Maybe 2 tablespoons? Add more as necessary to get a stiff dough.

        Reply
    7. Sandy says

      February 17, 2020 at 10:47 pm

      5 stars
      We love these! Such a family favorite. The perfect no bake snack. I always make double!

      Reply
    8. Robin says

      April 27, 2019 at 8:05 pm

      Can you use mejoule dates? If so how much?

      Reply
      • Melanie McDonald says

        April 27, 2019 at 10:18 pm

        Medjool dates are a lot softer and stickier. If you use them, follow the recipe as it is, and feel the dough once it's processed up in the food processor. It should ball up and feel quite firm and a little tacky but not really sticky. If it doesn't ball up, and feels soft and sticky, just add another handful of oats and process again. That should do the trick to make it firm enough to press down into the loaf pan.

        Reply
    9. Taylor says

      April 08, 2019 at 7:21 pm

      5 stars
      So good. We've been making them on repeat.

      Reply
    10. Beth says

      April 08, 2019 at 4:13 pm

      5 stars
      Hi! I made these yesterday and they turned out so great! I've been looking for a replacement for store-bought granola bars, mainly due to the plastic packaging, but also additives, etc. These are perfect! I will definitely make them again. Thank you for sharing your wonderful recipes. I also made your Oven Baked Garlic Mushroom Rice yesterday and it was amazing! Oh yes-- I have pre-ordered your book. :)

      Reply
      • Melanie McDonald says

        April 08, 2019 at 6:55 pm

        You've been busy! Thank you Beth for taking the time to leave feedback too. I really appreciate it. See the note in my other reply about getting your free gift as a thank you for pre-ordering!

        Reply
    11. Sarah says

      April 08, 2019 at 7:52 am

      5 stars
      Just perfect and I can't believe how easy they are to make. Thank you Mel.

      Reply
      • Cathy says

        April 08, 2019 at 11:53 am

        Thank you, I will try it. I will let you know. :)

        Reply
    12. Chris says

      April 03, 2019 at 6:29 am

      I am assuming that the chick peas are tinned?

      Reply
      • Melanie McDonald says

        April 03, 2019 at 9:26 am

        You can use tinned or your own cooked dried ones.

        Reply
    13. Vanessa says

      April 02, 2019 at 4:11 pm

      5 stars
      Thanks so much for this recipe. our kid go crazy for them!

      Reply

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    Melanie McDonald

    I'm Melanie McDonald (but you can call me Mel), best-selling cookbook author and creator of A Virtual Vegan. I share well-tested, flavour-packed vegan recipes with clear, step-by-step instructions. My goal is to give you the confidence to cook amazing vegan food from scratch.

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