Plant-Based Food for Everyone!

Chocolate Date Energy Bars

Chocolate Date Energy Bars

These chocolate date energy bars are a perfect snack for traveling or a busy day!

Have you ever booked a flight that is scheduled for the crack of dawn? You know, those travel plans that require you to get up at that time when nobody should be awake? I’m sure you’ve had that fun experience before. As you may have guessed, I’m not a morning person in the slightest. But if you are one of those freaks of nature who can jump out of bed with an energetic step and cheerful attitude, I applaud you.

To survive early morning travel, it is necessary for me to bring snacks like these chocolate date energy bars. Usually that involves some kind of veggie sandwich fashioned from the leftovers in the fridge. But for this trip I wanted to save my appetite for when we landed in NYC and were suddenly surrounded by a plethora of delicious vegan restaurants. So in preparation for my upcoming trip, I decided to make some bars that I could easily pack and slip out of my bag for an energy boost during transit.

Chocolate Date Energy Bars

These chocolate date energy bars are great for all kinds of activities, or just as an anytime snack. They have a delicious chocolatey flavor and are filled with protein to keep you going. You could take them hiking, to the lake, on road trips etc. They can even be individually wrapped to make them easy to slip in your bag on the way out the door. Overall, a great energy-filled snack option!

Chocolate Date Energy Bars

Chocolate Date Energy Bars
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins

Delicious, chocolatey, protein filled, no-bake energy bars are perfect for travel or a snack on the go!

Course: Snack
Cuisine: Gluten Free, Oil Free, Vegan
Servings: 10 bars
Author: Follow the Seeds
  • 1 cup pitted dates
  • 3/4 cup rolled oats
  • 2 Tbsp dried cranberries
  • 2 Tbsp carob or chocolate chips
  • 3 Tbsp chocolate protein powder
  • 1 Tbsp ground flax seeds
  • 1 Tbsp maple syrup
  • 1 tsp cocoa powder
  • 1 Tbsp shredded coconut
  • 1 Tbsp almond milk or nut milk of your choice
  1. If you are using dried dates, soak dates in water for 10 minutes to soften. Place dates in the food processor and pulse until they are broken into small pieces. 

  2. Add all additional ingredients into the food processor and pulse, stirring occasionally, until the mixture is sticky and easily forms into a ball.

  3. Scoop the mixture onto a large sheet of parchment paper. Fold the parchment paper in half so that the mixture is sandwiched between the two layers.

  4. Using a rolling pin (or can), roll the mixture between the paper until it is smooth and approximately 1/2 inch thick. Place the sheet in the freezer to set for 10-20 minutes.

  5. Once the mixture has become firm, remove from the freezer and cut into approximately 10 bars. The bars can be cut into any size depending on your preference. 

  6. Cover the bars again with the parchment paper and store in the refrigerator or freezer. Frozen bars are great during the summer! You can also wrap each bar individually for convenience. 

Recipe Notes

The bars are best when stored in the fridge or enjoyed frozen


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