These no-bake raspberry chocolate nut bars are a homemade version of a Larabar. These are Whole30 compliant, dairy-free, grain-free, gluten-free and Paleo.
Now that it’s January (!!), it’s time to start getting back to our old eating habits and shedding those few extra pounds. But who says we can’t still eat well while getting healthy? And of course, eating a few snacks here and there can certainly make the transition easier.
I’m starting the year off by tackling my second round of Whole30, which eliminates essentially all sweeteners except for fruit. These raspberry chocolate nut bars are sweetened using raspberries and dates, and resemble the beloved Larabars that are allowed in moderation on Whole30. You could also use applesauce instead of raspberries, if you wanted to change up the flavors.
To make this recipe, you will need a food processor or blender, and a small saucepan. Start by heating your raspberries (I used frozen, but fresh works as well) and coconut oil over medium heat until the raspberries begin to dissolve. Stir in your cocoa powder and remove from heat.
In your food processor or blender, add in your nuts and seeds. You want two cups in total. I used roughly 1/2 cup of pecans, 1/2 cup of almonds, 1/2 cup of sunflower seeds and 1/2 cup pumpkin seeds, then add in your dates.
Pulse until it breaks up into chunks, but not for so long that it becomes a fine flour. You want the nuts and seeds to provide a texture for the bar, similar to Larabars.
Add the nut, seed and date mixture to the saucepan and mix until all ingredients are well-incorporated. Add the mixture to a large 9×11 baking dish lined with parchment paper, and spread until they reach your desired bar thickness.
Place in the fridge or freezer and allow to set for several hours. They will harden thanks to the coconut oil which solidifies at below 70 degrees. Once hardened, cut into 8-10 bars. These store well in an air-tight container in the fridge for up to a week, or in the freezer for a month.
I hope you enjoyed this no-bake homemade raspberry chocolate nut bar recipe. They are pretty easy and so satisfying to eat. Leave a comment below if you are attempting a Whole30 or some sort of dietary change for the better. Let me know what kind of recipes you would be interested in seeing!
No-Bake Raspberry Chocolate Nut Bars (Whole30, Dairy-Free, Grain-Free)
- 1/2 cup dates
- 6 oz. raspberries fresh or frozen
- 1 cup nuts
- 1 cup sunflower or pumpkin seeds I used 1/2 cup of each
- 1/4 cup cocoa powder
- 1/2 cup coconut oil
- In a saucepan over medium heat, add raspberries, chocolate and coconut oil and heat until raspberries dissolve and coconut oil melts.
- In a blender or food processor, add nuts, seeds and pulse until it forms a chunky powder. You don't have to blend until it becomes a powder, as some chunks give the bars more texture. Add in dates and blend until they are broken up.
- Add nut mixture to raspberry chocolate mixture and stir until well-incorporated. Line a medium baking dish with parchment paper and spread the mixture evenly. Cover and refrigerate or freeze for several hours. Slice into 8-10 bars and return to the fridge or freezer. Enjoy!