No Bake Dessert Bars With Dates And Honey

This no bake dessert bar recipe is crunchy yet chewy, not-too-sweet, easy to make, and uses no butter or refined sugar!

A close up of a no bake dessert bar. - 4

Photo Credits: Suzy Karadsheh

Have you ever had ranginak ? They are basically the Persian version of no bake dessert bars. Dates are stuffed with walnuts and topped with a cookie-like mixture of toasted flour, honey, and a touch of coconut. They are a sign of hospitality Persia, parts of the Eastern Mediterranean, and Morocco. This easy recipe is my lighter take on the traditional recipe!

Like my no bake chocolate tahini date bars and chocolate covered dates , these date bars give grown-up candy vibes. I first wrote this recipe back in 2015–one of the first ones for the site! I recently re-developed it to be a bit healthier, swapping the butter for good extra virgin olive oil. It worked perfectly! You still get the decadent topping, but with a little more nuance in flavor and some good-for-you fats. It’s a great way to satisfy a sweet tooth!

Ingredients and Substitutions

Here’s what you need to make these no bake dessert bars:

Dates: Look for Medjool dates, which are large and tend to be tender. They’re also a feel-good treat, and a great way to boost your energy! READ MORE: 7 Health Benefits of Dates, According to a Dietitian
Pistachios and walnuts: Substitute with other tender nuts, like blanched almonds or pecans.
Extra virgin olive oil: I recommend a smooth and buttery oil, like our Italian Nocellara . Avoid anything to bold, bitter, or peppery.
Honey: I love a delicate and floral honey with this recipe (I used our Greek Alfa Honey ).
Coconut extract: Substitute with coconut flakes, vanilla extract, or almond extract.
All-purpose flour: I would not recommend swapping this with gluten free or whole wheat flour, as you need the flour to stay light and fluffy.

A close up of several no bake dessert bars in a baking dish. - 5

How to Make No Bake Dessert Bars

With no need to turn on your oven, these little treats are the definition of no fuss! Just budget about an hour to allow them to set and chill. Here are the steps:

Stuff 26 dates. Lightly grease a small glass container or baking dish with olive oil–one that’s just large enough to hold all the dates in a single layer (I use a 6-cup Pyrex ). Gently open each date just enough to remove the pit, then fill the center with a walnut half. Press the sides of the date back together to close. Assemble the stuffed dates snugly in the bottom of the container.
Toast the flour. In a small non-stick pan on medium-low heat, stir together 3/4 cup olive oil and 3-4 tablespoons honey. Add 1 1/2 teaspoons coconut extract, then stir in the 1 1/2 cups all-purpose flour. Keep stirring with until the flour turns golden brown, about 5 minutes.
Top the dates . Pour the honey and flour mixture evenly on top of the dates, filling in any gaps. Place in your fridge until the mixture is set, about 20 to 30 minutes.
Finish, chill, and serve. Sprinkle on 1 cup finely chopped pistachio.and gently press them into the flour mixture with your hands. Carefully cut the date cake through into 9 small bars. For best results, cover and refrigerate for 30 more minutes, or until ready to serve. Remove from the fridge about 10 minutes before serving.

What to Serve with this Recipe

This recipe for no bake date dessert bars is one that comes from a tradition of celebration and hospitality. This simple recipe is great with coffee or traditional Arabic Tea with Fresh Mint –preferably with friends!

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Ingredients1x2x3x

▢ 26 large soft Medjool dates
▢ 26 (or scant 1 cup) walnut halves
▢ 3/4 cup extra virgin olive oil
▢ 3-4 tablespoons honey
▢ 1 1/2 teaspoons coconut extract
▢ 1 1/2 cups all purpose flour
▢ 1 cup finely chopped pistachios

Instructions

Stuff the dates. Lightly grease a small glass container or baking dish with olive oil–one that’s just large enough to hold all the dates in a single layer (I use a 6-cup Pyrex). Gently open each date just enough to remove the pit, then fill the center with a walnut half. Press the sides of the date back together to close. Assemble the stuffed dates snugly in the bottom of the container.
Toast the flour. In a small non-stick pan on medium-low heat, stir together the olive oil and honey. Add the coconut extract, then stir in the flour. Keep stirring with until the flour turns golden brown, about 5 minutes.
Top the dates. Pour the honey and flour mixture evenly on top of the dates, filling in any gaps. Place in your fridge until the mixture is set, about 20 to 30 minutes.
Finish, chill, and serve. Sprinkle on the chopped pistachios and gently press them into the flour mixture with your hands. Carefully cut the date cake through into 9 small bars. For best results, cover and refrigerate for 30 more minutes, or until ready to serve. Remove from the fridge about 10 minutes before serving.

Notes

Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil used in this recipe.
You may serve the date bars immediately. However, for best results, refrigerate for one hour before serving. Remove from the fridge 10 minutes before serving. Keep any left bars refrigerated.
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Nutrition

Try Our Authentic Greek Honey!

This award-winning honey from the Fragiadakis family in Crete is sustainably harvested from the island’s bio-diverse mountains, where bees feast on wild aromatic herbs.

a jar of greek honey from the mediterranean dish. - 14

*This post has recently been updated with new information for the readers’ benefit.