date walnut bars gluten-free dairy-free recipe

Date Walnut Bars

These healthy, higher protein, gluten free Date Walnut Bars are a nice alternative to my more indulgent gluten free Cake Pops.  If you follow me on Facebook, you know I’m obsessed with cake pops.  After I put the words “cake pops” in my status update bar for the umpteenth time, one of my followers said, “yes, I have noticed them!” I think she may have had just a twinge if sarcasm in her response, though who can blame her.

Anyway, back to date bars.  Gluten free date bars.  Truly, these are a nice healthy treat for the new year.  We enjoy them for breakfast with a hot cup of tea, or for an afternoon snack, or for dessert following our dinner.

Date Walnut Bars
Ingredients
Instructions
  1. In a large bowl, combine almond flour, salt and baking soda
  2. In a medium bowl, combine eggs, oil, agave and vanilla extract
  3. Stir wet ingredients into dry
  4. Fold walnuts and dates into batter
  5. Scoop batter into a greased 8 x 8 inch baking dish
  6. Bake at 350° for 22-30 minutes
  7. Cool and serve

Both my husband and younger son really enjoyed this treat.  Of course, my older son barely noticed them since they do not contain chocolate.

Here’s some other folks that have recipes for gluten free date bars:
Tropical Pineapple Date Bars from Ginger Lemon Girl
Peanut Date Bars from Food Sensitivity Journal
Walnut and Date Bars from Jenn Cuisine

The winner of last weeks giveaway for a copy of Stephanie O’Dea’s cookbook More Make It Fast, Cook It Slow is Jami Fynboh!

Comments

  1. Bethany says

    Hey Elana,
    Just wondering if you knew how to make date squares without nuts and without gluten free flours, Im allergic to both and im only 16, i came across your website and have found it to be fanominal!! If you have any idea i would really appreciate it!!PS i can eat your flour free chocolate cake that you posted in 2009 im eating it right now!!

  2. Nana Rogers says

    2 of our family’s favorite ingredients Dates and Walnuts. Mmmmm
    Thanks so much for taking the time to share, I can hardly wait to make these. <3 As for the older son you could drizzle a bit of dk chocolate over it to make him happy too. lol

  3. Karen says

    I love all of your recipes, but my oldest daughter has a serious tree nut allergy and I cannot use almond flour. Will you tell me what flour or combination of flours make an acceptable substitution? Thanks so much!

  4. Cathy says

    Whoa, Nelly! I can’t wait to try these out! I think I might tinker a bit and add some shredded coconut (Hard to for me to separate coconut and dates!), but other than that this recipe looks both dreamy AND super food dense, always a winning combination in my book. :)

  5. Tasha says

    Looks so good, I just bought a 15lb box of Medjool dates :) Have to try hazelnut flour maybe since I’m allergic to Almonds :(

  6. Karen says

    Elana,

    These look so good. Thank you! I can’t wait for an excuse to try them. (I’m currently on a very low carb diet…) Next potluck or occasion this will be my recipe. Love all the ingredients!

  7. says

    These look incredibly delicious! I’m not up for eating dates straight up (they remind me of an insect that I can’t even type), but I do love their taste. What a great way to find another way of eating them, other than using them as a sweetening base for one of my raw dessert recipes.

    • colormepink says

      Raisins, dried cranberries, dried cherries, dried apricots, any dried fruit should work. Or you could just omit the fruit and add extra nuts or chocolate chips.

  8. Julie says

    I’m looking forward to making this–I will use pecans as walnuts are irritating to my mouth. I love date bars, and the thought of these made with almond flour and less sweetener is exciting. Thank you.

  9. Raquel of Galilee says

    A great recipe for Tu B’shvat (New Year for Trees that starts tonight) when it is traditional to eat Israeli grown fruits.
    I noticed. Thank You!

  10. says

    I have been looking for a recipe much like this for some time. Thank you for coming to the rescue! Your photo is beautiful as well–very enticing! :-)

  11. Amy says

    HI Elana —

    I just wanted to share with everyone what I did with this recipe. Our little one is not keen on walnuts (or any other for that matter) . . . so, I decided to switch out the walnuts for 2 bananas chopped into pieces. I also doubled the recipe and poured into a rectangular baking dish (9X13, I think) . . . baked for 30 minutes and it was awesome, like banana bread with a kick. The only thing I would do different next time is to leave out the agave as it was much too sweet with the dates, bananas and agave. Otherwise, this is perfect for mornings. I may also add some peeled and diced apples in a future version. Thanks for sharing!

    Amy

    • Judy says

      Thanks, your the only one so far, that has actually tried these.
      They do look good, so it is helpful to hear someone really made them and says they taste good. Thanks again

  12. Lori says

    Hi!

    I baked this cake about an hour ago, and there is less than half left! My husband and I gobbled it up!

    The only thing I changed is that I added 1 ripe banana instead of the agave (we don’t like too much sugar, and the dates sweeten it up nicely!), baked it for 22 min and it was delicious!

    Also, make sure you grease the baking dish really well!

    Thanks!
    Lori

  13. says

    Just made these and LOVE them! Thanks so much for this recipe. I did make a couple of changes. I used 3/4 cup of almond flour and 3/4 cup of chestnut flour and then removed the agave so it would be Paleo friendly. I’m on day 18 of the 30 day challenge and let me tell you that the sweetness from the dates was plenty sweet for me and such a treat. I was hoping my 2 and 3 year old would have liked them but probably not sweet enough for their sweet tooth. Bummer.
    Thanks again!!

  14. Becky D says

    These were SO good! I used half agave, and half coconut palm sugar. I also added a tsp. of vanilla, and a tsp. of cinnamon. I let my son eat a piece for breakfast this morning. He couldn’t believe I was letting him eat CAKE for breakfast! :) He’s 6, and he LOVES this recipe. I think I’ll make it often. I have a hard time getting him to eat in the morning. What a sneaky way to get protein and fiber in him!

  15. Jenny says

    I just pulled these out of the oven and they are great warm! I used half the agave and they are not too sweet. Great for breakfast! Thanks for all your great recipes!

  16. says

    Elana, thank you! This is the first recipe I’ve tried here, and the results were excellent!

    We are all (in-laws and us) adhering to Paleo, and this fit the bill to top off our big family dinner perfectly (not doing a Whole 30, so agave is just fine with me!) I added cinnamon and nutmeg to the batter for a lil extra spice, and topped the served slices (I made it in an 8″ round pan so I could do pretty cake slices) with some home-whipped cream with a lil agave and cinnamon in it. Delish!

  17. says

    I just made this yesterday and loved it. While I thought it was really good warm from the oven, it seemed to improve over time and was even better today. I give it 5 stars – it was delicious.

  18. Terri says

    These bars are fantastic. I didn’t have any walnuts, so used pecans. My hubby and 2 sons loved them and they don’t need to eat GF,but do when ever I make treats, because they are the only ones I make, because I have to eat GF. Actually all of your recipes I’ve tried they devour!! So thank you!!

  19. Trish says

    Elana, thanks for sharing these. I just purchased my first bag of almond meal last week and was excited to use it…hoping that whatever I baked with it came out fantastic as a tiny bag cost me over $11.00. :-/ Oh well…hopefully as the world realizes that eating GF is so much healthier for all of us, Celiacs or not, then the cost of these flours will start to go down. Anyhow these bars came out great. I didn’t have dates on hand, so I just subbed in some chocolate chips. Not quite as healthy, but just as tasty! I also used applesauce in place of the grapeseed oil, as that’s not something I ever have in my pantry, and then added in 1/8 cup of light olive oil for additional moisture. And again, agave isn’t something I normally have, so I just did a 1/4 cup of xylitol and 1/4 cup of raw cane sugar. It still turned out perfectly, and honey probably would have worked just as well. Thanks!!

    • says

      Hi Trish,

      Thanks for your comment and glad you liked the bars!

      Thanks also for sharing your substitutions with us.

      Just an FYI, if you purchase almond flour from Honeyville, or other online resources, you will not pay $11.00 per pound, it will be closer to half of that.

      Here is a link to my “Ingredients” page, where I outline the ingredients that I like; i.e., good quality and good prices:

      http://www.elanaspantry.com/ingredients/

      Hope this helps, and thanks again,
      Elana

  20. Barbara says

    I made these yesterday, but added a few chocolate chips. It is fantastic, delicious and healthy (except for the choco chips). My oven baked this in 22 minutes. Thanks for the recipe.

  21. Cathy says

    I am eating this and raving to myself how good it is as I am typing! (better still, my toddler loves these, too!) After reading through the comments, I did substitute the banana in for the agave syrup, and then on my own added some ground chia seeds and a bit of finely shredded coconut. I love nutrient dense foods…especially when they taste so good and ARE good for me! Thanks for posting this, Elana!

    • Cathy says

      Opps, I forgot to mention that I also used a dropper full of Vanilla Creme stevia as well to add back in some sweetness without the calories. :)

  22. says

    Hi, Elana! I wanted to thank you for this awesome recipe. I made it three times altering the ingredients and my family is absolutely loving these and so are the neighborhood kids who were my taste-testers for each batch. I ended up substituting butter of the oil and honey for agave, increasing it to 1/3 cup. Then I added a half-cup of unsweetened dried cranberries. I call them dried fruit blondies and gave you credit on my FB page as the recipe originator. I have a party this weekend that I am going to make these for and this time, I am going to add dried cherries instead of the cranberries. I can’t wait! You are such a fantastic chef! Thanks for all of the inspiration you provide – you’re knowledge and use of almond flour is unrivaled! Blessings, Kelly
    http://www.facebook.com/TheNourishingHome

  23. Stephanie says

    These are fantastic!!!! And, thankfully, they do work just fine with Bob’s Red Mill brand almond meal! It was all that I could find, so I figured I’d give it a try.

    Fresh dates and red walnuts bought from the farmer’s market, and we had a slice of heaven. Nutrient-rich heaven, no less.

    I’m making another batch to bring to my office. I’ll dial up the walnuts a little, and maybe decrease the agave ever-so-slightly because the dates are so sticky-sweet (in a good way).

    Thanks!

  24. sally says

    wow! i bake because i live…..and yet suffer the guilt of feeding my family sugary, gluten laden desserts….found your site somehow and WOW! i’m inspired….we just had the date walnut bars and they were a hit!!!!

  25. Virginia says

    Elana,
    These bars are delicious! You are so right – they are wonderful for dessert or breakfast. Great texture too. My husband couldn’t resist them so they went fast! That’s okay, no white flour, no sugar…you can’t beat healthy, delicious and guilt free. =) Can’t wait to make them again!

    • Ray says

      In the second time my wife used half almond and half Coconut flour and it came lighter color, but same great taste of first time

  26. Ray says

    These are so GOOOOOOOOOOOOOOOOOOOOOOD, my wife made half the recipe First time just for me to taste it and see if its good enough LOL. and I was hoooooked I almost had them on the same day. so the second day she doubled the recipe and made a good batch for me (i am on HCG diet on the maintenance phase now) and I am telling you, I can not get enough of these, I had to control my self as I dont want mess up my protocol.
    Elana, Thanks alot for great recipes and looking forward for new graet innovations

  27. Sarah says

    I just made these for a birthday potluck at work and it’s a hit! I made the recipe as is and it was a little too sweet for me, but I have been mostly paleo for awhile now and so I’m probably just not as used to it anymore. Next time I make it for myself I might try the ripe banana or applesauce in place of the agave. Everyone else loved them, though – I got lots of compliments and a request for the recipe. Also my daughter ate two of them this morning! She’s a pretty picky eater so that’s impressive!

  28. says

    Hi Elana, as I sit eating one of these for breakfast, I figured it was finally time to jot a comment. I bookmarked this recipe the day you posted it because I was out of dates! I finally got around to making them and have made them three days in a row now! My family loves these delicious, easy to make bars! And they are so versatile. On this last batch, I decided to replace the grapeseed oil with coconut oil, switch the walnuts with pecans, add 1/2 cup unsweetened shredded coconut and reduce the amount of dates. FANTASTIC! (I am a coconut fanatic, so I try to use it whenever I can!) Thanks again for this yummy recipe and all the wonderful recipes you share with us!

  29. Cecilia says

    Someone made these for a dessert auction and after buying them, I had to have the recipe. I made them myself last night using Bob’s Red Mill almond meal/flour and they were fantastic! Since the dates are so sticky after pitting and chopping them, I mixed them with the almond flour at the beginning so that the dates wouldn’t be all stuck together. Also I used honey instead of the agave. It’s hard to stop eating them!

  30. Karen says

    Elana,

    While I’m waiting for my batch to finish cooking, I just wanted to say thank you for this recipe. I’ve made it more times than I care to mention in the last year. Each time I make a double batch and freeze them.

    I can then take one or two out at a time for that mid-morning or afternoon snack while at work. They are so delicious and so filling – the perfect, healthy treat. I’ve not bought any shop-made energy bars since discovering this recipe.

    They are amazing, thank you,
    Karen

  31. Sundriya says

    I made these last weekend and have enjoyed a slice each morning for breakfast this week. Seriously, these are some insanely delicious bars!! I bake something every weekend and have made some really tasty (and less tasty) things, but I think these are just about my favorite so far. The dates make them nice and moist and chewy and the walnuts add some crunch. I did substitute coconut oil instead of grapeseed oil (I didn’t have the latter) and date syrup instead of agave (just to see what it would be like). Both substitutions worked fine (though I’ve never tried the original so can’t compare).

  32. Valerie Potts says

    I made these bars this morning and had 1 for dessert after lunch…they are sooo yummy!! Thank you for the recipe! I cannot eat eggs so I substituted 4 Tblsp flax mixed with 6-7 Tbsp hot water. They needed to bake about 10 min longer and I imagine are a little more moist. I will be making these again. I may try using less of the flax/water mixture.

  33. Robyn says

    I just made these- and everyone in the room (both gluten free and non-gluten free people)thought they were amazing!!! Easy to make and delicious and AMAZING!

  34. Kathleen says

    Hi Elana,

    I just to let you know this recipe is to die for! This my first gluten free recipe and I can honestly say “WOW, I’ll be making these divine bars again”. Thank you so much for posting all of the wonderful gluten free and FANTASTIC recipes.

  35. Jeanne J says

    Decided that I was craving Xmas fruitcake flavors, so I took the base of this recipe, added candied orange peel, lemon zest, orange zest, almonds, dried cherries, raisins to the dates and walnuts (to make a total of 4 cups of add-ins). I doubled the almond flour, salt and baking soda and doubled the wet ingredients – I used melted butter + maple syrup w/ the eggs. Am using an 8×13 pan and plan to cook for 30+ mins, per someone else’s experience above on doubling the recipe. Will let you know how it tastes!

    • Jeanne J says

      Ok…really, really good! I should mention, I added a bit of organic lemon extract (1tsp) and a bit of organic orange extract (same amount.) I would call it a cake. Very deelish!!

  36. Susan Betancourt says

    Dear Elana, I made this recipe last night for company. However, when I added the wet into the dry the mix was crumbly and dry! I scatched my head. Something wasn’t right? I double checked I’d followed your recipe to the T. Yes I had. What to do? I added a 1/3 cup water but it was still crumbly. Then decided to not monkey anymore and put in the oven anyway…the guests were coming soon. I baked it for the time allotted, it had browned nicely. Let it cool. When the time came to serve it was all still crumbly so served in small bowls. I ended up adding coconut cream to it to moisten it enough to eat palatably. What did I do?

    The recent batch I made of your almond flour banana with similar proportions was terrific and the batter thick and moist when I put it into the pan to bake. Everyone loved it when baked!

    I would appreciate any critique!! Mahalo for all your beautiful work!

  37. Rachel says

    Thanks Elena, we loved this recipe and will definitely be making this again since it was such a hit. I just substituted the agave for rice malt syrup for a fructose free version. Thanks again!

  38. Kimberly says

    I just made these and they are incredibly good! I didn’t have grapeseed oil so I used roasted almond oil. Super easy recipe–I will be making these again and again! Thank you.

  39. Dawn says

    I just made these yesterday while snowed in and everyone LOVED them! They were so moist and tasty and I followed the recipe exactly.

    I will be making these again for sure! And actually I will probably need to make them sooner rather than later becuase they are all gone!!

    Thanks so much for the recipe!!

  40. Sara says

    Yum! I loved the flavor of these bars, the combination of walnuts and dates is perfect. The only changes I made to the recipe is that I omitted the oil and agave for a total 1/2 cup of unsweetened organic apple sauce, added and a 1/2 tsp of cinnamon and 40 drops of organic liquid stevia. Superb! It was moist and fluffy, more like a soft cake than a bar. I highly recommend replacing the oil & agave with fruit purée. Next time I think I will try pistachios and cranberries with the applesauce. Thank you so much for posting this Elana, I feel amazing when I eat your recipes. Healthier and better able to tackle my food issues (wheat, dairy, sugar) while still eating well and enjoying the occasional treat. Thanks again!

    Sara

  41. Sara says

    Eeek typos, sorry about that! It is clearly a side effect of being up too late and-thinking about what I’m going to bake next. :-)

  42. shawnna says

    I LOVE this recipe! I have made it several times and make it as a loaf. It is absolutely delicious and everyone that has tried it loves it too!!!!!!!!!

  43. Renee says

    YUM! I didn’t have dates or honey (my husband goes through both like a Dyson animal, lol).But I had a craving and couldn’t get this recipe off my mind. So I substituted maple syrup and prunes and they are fantastic. I love recipes that are forgiving when your pantry comes up short. Thank you, Elana, can’t wait for breakfast so I can have another!

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