These homemade pistachio date energy bars help keep you going all day, whether you need a breakfast to go, or an afternoon snack.
Whether you’re running around on the go all day or just need a pick me up in the afternoon, having an energy bar on hand can be a real sanity saver. Compact and portable, they’re perfect for refueling when life gets hectic and overfull (which it always does), and keep me going til the next meal.
While store-bought bars are great in a pinch, it’s really quite easy to make your own, and you can create fun flavors you’re not likely to see in the store.
Why you'll love these:
These pistachio date energy bars are the soft and chewy kind and are incredibly simple to make. You can throw them together in just a few minutes and keep a batch in the fridge or freezer for when you need them since they’ll stay fresh for several weeks.
What's in the bars?
I’ve used pistachios and pumpkin seeds for the base and Medjool dates as the binder. There’s also a hint of vanilla and cardamom for a distinct and exotic flavor that takes these beyond your typical store bought varieties.
They’re not too sweet, with the spiciness of the cardamom and the subtle caramel-like sweetness of the dates. The pistachios give the bars a nice green hue and rich flavor, while the pumpkin seeds add protein and fiber.
How to make them:
All it takes to make them is a quick spin in the food processor and chill in the fridge.
- First you pulse the pistachios, pumpkin seeds, salt and cardamom in bowl of food processor, add the dates, vanilla and coconut oil and pulse again until combined.
- Next you press the mixture into a lined pan and cover and chill in the fridge until firm.
- When everything is nice and firm, you simply lift, slice and wrap and you’re all set.
Here’s to happy snacking!
More bar recipes:
A homemade pistachio date energy bar to keep you going all day, whether you need a breakfast to go, or an afternoon snack to tide you over 'til dinner.
- Place pistachios, pumpkin seeds, salt and cardamom in bowl of food processor; pulse briefly until powdery (do not over mix or mixture will be greasy). Add dates, vanilla and coconut oil. Pulse until all ingredients are just combined and mixture starts to clump.
- Line a 9x5 loaf pan with parchment paper. Transfer mixture to pan, and use the back of a spoon to press mixture into a rectangle. Cover and chill in the fridge or freezer until firm.
- Unwrap block, lift out paper and cut into 7 bars. Rewrap each bar in paper and store in an airtight container in the fridge or freezer.
Gluten-Free, Grain-Free, Vegetarian, Vegan, Paleo, Dairy-Free, Egg-Free
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Amount Per Serving: Calories: 245Total Fat: 14gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 23mgCarbohydrates: 29gFiber: 5gSugar: 18gProtein: 4g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
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.