These easy to make chocolate crumb bars have a rich fudgy chocolate center sandwiched between a tender no-bake crust and crumble.
While I know that this time of year is all about baking and cookie making, I still appreciate an easy no-bake kind of dessert. Anything that saves me time and effort around the holidays (or any time of year for that matter) is a winner in my book.
These no-bake chocolate crumb bars are one of my go-to sweets for when I need to whip up something fast and easy that doesn’t require me to turn the oven on.
The bars have a tender and chewy crust, a rich fudgy chocolate center with plenty of walnuts and a crumbly topping.
I think you’ll be surprised at just how little time it takes to make these. The whole process takes less than 30 minutes since these bars are built straight in the pan. There’s no whisking or rolling, no pile of dishes to attend to afterwards, just blend, press and chill. The chilling really is the longest bit here.
How to make no-bake crumb bars:
It all begins with the crust and the crumb topping which is made in a matter of minutes in the food processor. Coconut and cashews pulsed together with dates create a dough that is rich and nutty with a hint of vanilla.
Even more sticky sweet Medjool dates are blended up with cocoa powder and a bit of coconut oil to make surprisingly rich fudge with a robust chocolate flavor. Stir in some walnuts any you have a great treat as is, but sandwich that in between the nutty base and crumbly top and you’ve got yourself a winning combination.
You can cut them into bite-sized squares and serve them on a dessert platter or tuck them into boxes for giving. If you’re bored with traditional holiday desserts trying making these in a tart pan cut into wedges instead of cake or pie. And of course don’t count these out for the rest of the year, they make a great addition to picnics and potlucks too.
Enjoy!
More bar recipes:
Chocolate Crumb Bars
These easy to make chocolate crumb bars have a rich fudgy chocolate center sandwiched between a tender no-bake crust and crumble.
Ingredients
- For the crust and crumble:
- 2 cups/8.5oz/240g unsweetened shredded coconut
- 2 cups/8oz/224g raw cashews
- 1 cup/4oz/120g raw walnuts (plus more for filling)
- ¼ tsp sea salt
- 12-14 very soft large Medjool dates, pits removed (plus more for filling)
- 1 teaspoon vanilla extract (or the seeds from, half a vanilla bean for fully raw version)
- For the filling:
- 18-20 very soft large Medjool dates, pits removed
- ½ cup/ 40g cocoa powder (or cacao powder for fully raw version)
- ¼ cup/60ml coconut oil
- 1 tsp vanilla extract (see above for fully raw substitute)
- Pinch of sea salt
- ¼ cup/30g raw walnuts, coarsely chopped
Instructions
- Line an 8-inch pan with parchment paper.
- Place the shredded coconut, cashews, walnuts and salt in the bowl of a food processor and pulse until finely chopped and powdery. Add the dates and vanilla and process until the mixture starts to clump together (like shortbread dough).
- Transfer ⅔rds of the mixture to the prepared pan and reserve the rest for the crumble topping. Flatten crust firmly and evenly in the pan using your hands or the back of a spoon.
- Place the dates, cocoa powder, coconut oil, vanilla and salt in the bowl of a food processor and process until just combined and sticking together (do not over process or the oil will separate). Transfer mixture to a large bowl and carefully fold in chopped walnuts using a spatula.
- Spread the walnut date fudge evenly on top of the crust using with the back of a spoon to flatten. Squeeze remaining crust into clumps and sprinkle over fudge filling.
- Cover loosely and place in fridge to firm for at least 2-3 hours.
- Lift the bars from the pan, transfer to a cutting board and cut into bars. Store leftovers in the fridge.
Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 256Total Fat: 23gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 46mgCarbohydrates: 11gFiber: 4gSugar: 4gProtein: 5g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
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Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
Emily @ Recipes to Nourish says
These are so decadent and festive! Such a lovely treat for the holidays!
Stephanie says
My food processor just broke while trying to make these! Really don't want the ingredients to go to waste, have you tried making the crust in a vitamix? Scared to break my Vitamix too 🙁
Christine // my natural kitchen says
These look perfect! I would never have imagined they were quick to make!
dawn says
i made this. i love it. i forgot to line the pan with parchment so i'm simply cutting pieces directly from the pan. thanks so much for this recipe sylvie.
Sylvie says
Glad you liked it!
Laura |Petite Allergy Treats says
It's no bake?? Gosh, this looks like it took hours to prepare and bake. These would be perfect to share at the holidays!
dawn says
the recipe calls for 30 to 34 dates. that seems like an awful lot and awfully sweet!
Sylvie says
The bars are actually not too sweet, much less than if you used sugar and you have to remember that it is for an entire 8-inch pan that is then cut into many small squares.
dawn says
ok. i'm making these today. i have exactly 30 dates left, so 30 it is. 🙂
allie says
Dear Sylvie - these are beautiful, sophisticated little bars. I love the crust ingredients - great combination. And a bonus that they're no-bake! Have a beautiful week my friend.
[email protected] says
These look heavenly!