No-bake chocolate walnut crumb bars with a chewy cashew coconut crust, a rich fudgy chocolate walnut center and crumb topping.
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 walnut 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.
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!
Sylvie Shirazi
Yields one 8-inch square pan
No-bake chocolate walnut crumb bars with a chewy cashew coconut crust, a rich fudgy chocolate walnut center and crumb topping.
25 minPrep Time
25 minTotal Time
Save RecipeIngredients
- 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 2/3rds 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.
Notes
Gluten-Free, Grain-Free, Paleo, Vegan, Raw
Calories
Fat
Carbs
Protein
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