These no-bake Date Bites are chewy, chocolate-y, and naturally sweet. This energy-boosting snack is full of fiber, fats, protein, and bonus: tastes like a fudge-y brownie!
What are date bites?
Date bites are a chewy, no-bake snack made by blending dates, nut butter, and other ingredients like protein powder, oats, and cocoa powder together to create a naturally sweet, energy-boosting snack that’s packed with fiber, fats, and protein.
Why you’ll love them
- No-bake. I’m always looking for snacks that don’t require cooking.
- Quick. Ready in less than 30 minutes! If you’re trying to avoid overly processed, pre-packaged foods, then homemade snacks better be fast.
- Lunchbox ready. Throw 1-2 of these in your kids’ (and your!) lunchboxes for a nutrient dense lunch dessert.
- Freezer-friendly. Make a double batch and store them in the freezer for snacks all week long. Bonus: they get really firm and chewy as the get colder.
- Naturally sweet. Keep these just sweetened with dates, add in your favorite naturally sweetened protein powder, and/or drizzle with melted chocolate…the choice is yours.
Ingredients
- Dates – you’ll need 1 (12 oz) container. The best dates to use are medjool dates, because they’re sweeter, softer, and chewier than other varieties. However, they’re more expensive, so if other dates are the only option, you’ll likely need to soak them in warm water for 10 minutes before proceeding with the recipe. A good date feels soft and pliable (kind of like cookie dough). Whatever dates you’re using, be sure to remove the pits.
- Oats – old-fashioned oats, quick oats, or instant oats will work. Steel-cut oats do not work. Be sure to use a certified gluten-free variety, if necessary to keep this recipe gluten-free.
- Cocoa Powder – replace with additional oats or almond flour if a chocolate-free version is desired.
- Protein Powder – use chocolate plant-based protein powder for the best results. Whey protein will work, but the flavor tends to be stronger, and you may need additional oats if your mixture is coming out too sticky. Whatever you’re using, be sure it’s something you enjoy the taste of, because it is a prominent flavor. If you don’t want to add the protein powder, swap with additional 1/3-1/2 cup oats or almond flour, reduce the water to 2-3 tablespoons and add more as needed. Use vanilla protein powder, if desired!
- Nut Butter – use all-natural (just nuts/salt) nut butter of choice. I like peanut butter, but almond butter would also work. Be sure to stir the nut butter throughly to re-combine the nuts/oil before using it in the recipe.
- Water – or milk (such as almond milk) to make the mixture blend-able. If you’re not using the protein powder, start with 2 tablespoons water and add more as needed.
- Salt – can omit, if necessary, but it really brings out the flavor of the other ingredients. Use whatever salt you have on hand; table, kosher, etc.
Optional Add-ins
If you’re wanting to play around with additional ingredients, I would recommend keeping the base recipe the same and adding a fun topping instead.
- Chocolate Drizzle – chocolate chips of choice melted together with coconut oil (or other oil of choice). This creates a crunchy shell on the outside and a touch more sweetness. I love the texture, but it’s not necessary if you don’t want to use anything with added sweeteners.
- Nuts/Seeds – roughly chop some seeds, nuts, coconut, etc. and roll each date bite into the mixture or sprinkle them on top of the chocolate drizzle!
- Salt – Sprinkle on a pinch of maldon sea salt for the perfect salty crunch!
Equipment
You really need a good food processor to make date bites. Use a food processor that’s at least 8 cups to keep blending easy. Anything by Cuisinart, Hamilton Beach, Ninja, and KitchenAid should be fine.
How to make date bites
Step 1: Prep dates
- Remove pit (and cap if there is one), optional soak, then drain and dry.
Step 2: Process
- Pulse ingredients together, scrape down the sides, then stop at pinch-test stage.
Step 3 – Portion and roll
- Scoop them into desired size (I like 1 tablespoon), roll into balls (using damp hands if the mixture is sticking), then throw in the freezer to set.
Step 4 – Optional coatings
- Coat with optional toppings, then re-freeze to set.
Texture checkpoints and troubleshooting
The pinch test
Take about a teaspoon of the mixture and pinch it firmly between your fingers. If it sticks together immediately, holds its shape when you release, and feels like soft cookie dough or play-doh, then you’re good to roll into balls.
Fix-it
- Too crumbly: add 1 teaspoon water at a time and pulse again.
- Too sticky/wet: add 1 tablespoon oats/almond flour at a time and pulse again.
- Too greasy (caused by oil separation): pulse (briefly) in 1 tablespoon oat/almond flour, then chill the mixture for 15-20 minutes.
- Too sweet: add in 1/4 teaspoon salt and/or add in 1-2 tablespoons tahini or almond butter (the bitterness will balance out the sweetness).
- Too bland: add in 1/4 teaspoon salt and 1 teaspoon vanilla. Spices such as cinnamon may also be added.
Variations
- Nut swaps: replace peanut butter with equal parts almond butter or swap in half the peanut butter with tahini.
- Change the oats: replace 1/4 cup of the oats with 1/4 cup shredded coconut or swap half the oats with flax or chia seeds.
- Add texture and flavor: 1 teaspoon vanilla, 1/2 teaspoon ground cinnamon, 1-2 tablespoons mini chocolate chips (stir in by hand after blending).
- Nut-free: replace the peanut butter with equal parts sunflower seed butter. Add 1 teaspoon vanilla if bitter and/or additional salt if the flavor is flat.
- Make without protein powder: swap with additional 1/3-1/2 cup oats or almond flour, reduce the water to 2-3 tablespoons and add more as needed.
- Stuffed dates: ditch the bites completely and try stuffing nut butter into a pitted date, freeze for 15 minutes, dunk in melted chocolate, then store in the freezer!
Storage and make-ahead
Fridge storage
Allow bites to chill in a single layer on a silicone mat lined baking sheet, uncovered, in the fridge or freezer for 30 minutes before storing in the fridge in a sealed airtight container for 7-10 days. Use parchment paper between layers if stacking.
Freezer storage
Allow bites to freeze in a single layer on a silicone mat lined baking sheet, uncovered, in the freezer for 30 minutes before storing in the freezer in a sealed airtight container for 2-3 months. Use parchment paper between layers if stacking.
I love eating these frozen (they’re so yummy and chewy like a firm caramel), but if thawing is desired, allow them to thaw in the fridge for 2-4 hours or at room temperature for about 10-15 minutes.
Faqs
Can I use a blender?
Yes, but you have to do it in steps.
- Blend the dry ingredients into a fine powder: oats, cocoa powder, protein powder, salt. Set aside in a large bowl.
- Blend the “wet” ingredients until very smooth: dates (be sure they’re VERY soft), water (use HOT water for easier blending), and runny peanut butter.
- Pour the wet mixture into the large bowl and stir together until combined until a cookie dough-like texture is reached. You may find it easier to use your hands.
Do I need to soak dates?
Not necessarily. If using very soft, squishy, fresh medjool dates and a powerful food processor, you do not need to soak the dates. If your dates feel dry and stiff, then yes, you’ll need to soak the dates.
To soak dates, submerge pitted dates with hot water for about 10-20 minutes, or until soft and plump, then drain and pat dry.
Can I make them less sweet?
You can make these less sweet by swapping the protein powder for additional oats or almond flour.
Can I send them in lunchboxes?
Yes! These can be left at room temperature for a few hours, but even better, throw frozen date bites into a lunchbox with an ice pack for a better texture.
– Jennifer
Date Bites
Equipment for this recipe
Ingredients
Date Bites
- 1 (12 oz) container medjool dates pits removed
- ⅓ cup oats old fashioned or quick cooking (gluten-free, if necessary)
- ⅓ cup cocoa powder
- ⅓ cup chocolate protein powder use pea-protein for best results
- ⅓ cup all-natural peanut butter or almond butter
- ⅓ cup water plus more if necessary to blend into a ball
- ½ teaspoon salt
Optional Chocolate Coating
- 1 cup dark chocolate chips use a sugar-free variety, if desired
- 1 tablespoon coconut oil
- Maldon sea salt optional for topping (chopped nuts are also delicious)
Instructions
Date Bites
- Before starting, ensure that your dates are very soft and squishy. If they’re not, submerge the pitted dates in hot water and allow them to soak for at least 10 minutes. Drain the water, pat them dry, then proceed with the recipe.
- Place dates, oats, cocoa powder, protein powder, peanut butter, water, and salt into a high powered food processor and blend until the mixture comes together and a ball starts to form. The dough should be smooth, stick together when pinched, and feel like cookie dough.
- Scoop and roll balls into desired size (I like 1 tablespoon), then place onto a silicone mat lined baking sheet and place in the freezer for 30 minutes.
- Top with optional chocolate, then store in a sealed airtight container in the fridge or freezer.
Optional Chocolate Coating
- Place chocolate chips and coconut oil into a microwave safe dish and microwave in 30 second increments, stirring in between, until melted and smooth.
- Dunk or drizzle frozen date bites in/with chocolate, then place back in the freezer until the chocolate has hardened, about 30 minutes.
- Store in a sealed airtight container in the fridge or freezer.
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Notes
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Nutrition Information
*Note: Nutrition information is estimated and varies based on products used.