I wouldn’t necessarily say that these Paleo Date Walnut Bars are low-carb, but they are certainly lower-carb than a traditional date bar recipe. Using almond flour in my gluten-free recipes helps to lower the carb count right off the bat. Reducing the amount of sweetener in my recipes helps too!
These Date Walnut Bars are sweetened with one-quarter cup of honey, while most date bar recipes use a cup of sugar, or more. Given this, I consider these Paleo Date Walnut Bars a very healthy dessert! If you’re looking for something different and need sugar-free recipes, you’ll definitely want to check out my Keto Diet Recipes page!
This is another one of my super easy paleo dessert recipes that you can whip up without much fuss. We enjoy Date Walnut Bars for breakfast with a hot cup of tea, or for an afternoon snack, or for dessert following our dinner.
Date Walnut Bars
Ingredients
- 1½ cups blanched almond flour (not almond meal)
- ¼ teaspoon celtic sea salt
- ¼ teaspoon baking soda
- 3 large eggs
- ¼ cup grapeseed oil or palm shortening
- ¼ cup agave nectar or honey
- 1 tablespoon vanilla extract
- 1 cup walnuts, chopped
- 1 cup dates (remove pits) and chopped
Instructions
- In a large bowl, combine almond flour, salt, and baking soda
- In a medium bowl, combine eggs, oil, honey, and vanilla
- Stir wet ingredients into dry
- Fold walnuts and dates into batter
- Scoop batter into a greased 8 x 8 inch baking dish
- Bake at 350°F for 22-30 minutes
- Cool and serve
Both my husband and younger son really enjoyed this paleo dessert! My older son barely noticed them since they do not contain chocolate.
Here are some of my other easy paleo dessert recipes for you!
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!
Kelly 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
Em says
I made these over the weekend, used coconut oil instead and half of the agave – It was a total success!
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. :)
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.
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!!
elana 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:
https://elanaspantry.com/ingredients/
Hope this helps, and thanks again,
Elana
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!!
Nick Decker 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.
Lady Churl 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!
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!