This no bake dessert bar recipe is crunchy yet chewy, not-too-sweet, easy to make, and uses no butter or refined sugar!
Have you ever had ranginak? They are basically the Persian version of no bake dessert bars. Dates are stuffed with walnuts and topped with a cookie-like mixture of toasted flour, honey, and a touch of coconut. They are a sign of hospitality Persia, parts of the Eastern Mediterranean, and Morocco. This easy recipe is my lighter take on the traditional recipe!
Like my no bake chocolate tahini date bars and chocolate covered dates, these date bars give grown-up candy vibes. I first wrote this recipe back in 2015–one of the first ones for the site! I recently re-developed it to be a bit healthier, swapping the butter for good extra virgin olive oil. It worked perfectly! You still get the decadent topping, but with a little more nuance in flavor and some good-for-you fats. It’s a great way to satisfy a sweet tooth!
Ingredients and Substitutions
Here’s what you need to make these no bake dessert bars:
- Dates: Look for Medjool dates, which are large and tend to be tender. They’re also a feel-good treat, and a great way to boost your energy!
- Pistachios and walnuts: Substitute with other tender nuts, like blanched almonds or pecans.
- Extra virgin olive oil: I recommend a smooth and buttery oil, like our Italian Nocellara. Avoid anything to bold, bitter, or peppery.
- Honey: I love a delicate and floral honey with this recipe (I used our Greek Alfa Honey).
- Coconut extract: Substitute with coconut flakes, vanilla extract, or almond extract.
- All-purpose flour: I would not recommend swapping this with gluten free or whole wheat flour, as you need the flour to stay light and fluffy.
How to Make No Bake Dessert Bars
With no need to turn on your oven, these little treats are the definition of no fuss! Just budget about an hour to allow them to set and chill. Here are the steps:
- Stuff 26 dates. Lightly grease a small glass container or baking dish with olive oil–one that’s just large enough to hold all the dates in a single layer (I use a 6-cup Pyrex). Gently open each date just enough to remove the pit, then fill the center with a walnut half. Press the sides of the date back together to close. Assemble the stuffed dates snugly in the bottom of the container.
- Toast the flour. In a small non-stick pan on medium-low heat, stir together 3/4 cup olive oil and 3-4 tablespoons honey. Add 1 1/2 teaspoons coconut extract, then stir in the 1 1/2 cups all-purpose flour. Keep stirring with until the flour turns golden brown, about 5 minutes.
- Top the dates. Pour the honey and flour mixture evenly on top of the dates, filling in any gaps. Place in your fridge until the mixture is set, about 20 to 30 minutes.
- Finish, chill, and serve. Sprinkle on 1 cup finely chopped pistachio.and gently press them into the flour mixture with your hands. Carefully cut the date cake through into 9 small bars. For best results, cover and refrigerate for 30 more minutes, or until ready to serve. Remove from the fridge about 10 minutes before serving.
What to Serve with this Recipe
This recipe for no bake date dessert bars is one that comes from a tradition of celebration and hospitality. This simple recipe is great with coffee or traditional Arabic Tea with Fresh Mint–preferably with friends!
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No Bake Dessert Bars with Dates and Honey
Ingredients
- 26 large soft Medjool dates
- 26 (or scant 1 cup) walnut halves
- 3/4 cup extra virgin olive oil
- 3-4 tablespoons honey
- 1 1/2 teaspoons coconut extract
- 1 1/2 cups all purpose flour
- 1 cup finely chopped pistachios
Instructions
- Stuff the dates. Lightly grease a small glass container or baking dish with olive oil–one that’s just large enough to hold all the dates in a single layer (I use a 6-cup Pyrex). Gently open each date just enough to remove the pit, then fill the center with a walnut half. Press the sides of the date back together to close. Assemble the stuffed dates snugly in the bottom of the container.
- Toast the flour. In a small non-stick pan on medium-low heat, stir together the olive oil and honey. Add the coconut extract, then stir in the flour. Keep stirring with until the flour turns golden brown, about 5 minutes.
- Top the dates. Pour the honey and flour mixture evenly on top of the dates, filling in any gaps. Place in your fridge until the mixture is set, about 20 to 30 minutes.
- Finish, chill, and serve. Sprinkle on the chopped pistachios and gently press them into the flour mixture with your hands. Carefully cut the date cake through into 9 small bars. For best results, cover and refrigerate for 30 more minutes, or until ready to serve. Remove from the fridge about 10 minutes before serving.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil used in this recipe.
- You may serve the date bars immediately. However, for best results, refrigerate for one hour before serving. Remove from the fridge 10 minutes before serving. Keep any left bars refrigerated.
- Visit our store to browse our spices, olive oils and bundles!
Nutrition
Try Our Authentic Greek Honey!
This award-winning honey from the Fragiadakis family in Crete is sustainably harvested from the island’s bio-diverse mountains, where bees feast on wild aromatic herbs.
*This post has recently been updated with new information for the readers’ benefit.
Can I use coconut flour to make this gluten free?
Hi, Sharon! I’m Summer and I work here at The Mediterranean Dish. We haven’t tested this recipe with coconut flour, but I don’t see why it wouldn’t work. You can certain give it shot. Or if you want to try a date bar without any flour we also have this no bake chocolate date bar recipe.
Horrible recipe! Expensive to make and didn’t taste so great!
The recipe notes for vegan exchanging the butter for oil. You can exchange it for vegan plant based butter which is healthier than oil. However, it still isn’t vegan with honey as honey isn’t vegan.
Wow. That’s all I need to say, but I’ll add more. Made these tonight. What a taste! The mixture of the honey/flour, dates, and the contrast of the pistachios (all I had was salted) was incredible. It is better with the salt and the sweet. My kids love it and so do I. Easy to make too. Thanks for this and all your great recipes!
So glad you enjoyed the recipe, Craig!
This looks really delicious! I can’t wait to try this easy no-bake recipe! I’m sure my family will love this too.
Enjoy, Aika!
Honey is also not vegan. Can I substitute agave nectar or maple syrup? Or something else that does not come from animals?
Hi Ginny. You can try agave or whatever you think is the best substitute for honey.
Would it work to sub something for the coconut extract?
Sure, Janice! Enjoy!
Oh I have to try this!
I hope you do! Enjoy!
This looked SO good and quick, but it has walnuts, which I’m allergic too. Did a quick google search and I see I can use pumpkin seeds instead!
Thanks for sharing!
Awesome, June! Yes, you can certainly substitute the walnuts out! Enjoy
I tried these bars yesterday and unfortunately they did not turn out at all! I am not sure what went wrong. I used the vegan option and used 3/4 cup of olive oil and I did substitute 1/2 cup of whole wheat flour for all purpose. The problems began when I stirred the flour into the hot oil mixed with honey and extract – the mixture immediately turned thick like a batter. I proceeded to cook for five minutes then spread it over the dates but it was an oily, floury mess. If anyone has any suggestions they would be appreciated as these bars sound and look delicious!
Jesse, I am sorry to hear these didn’t work out for you. Are you open to trying this simple recipe as is (without changing the ingredients?) I am thinking the whole wheat flour did not help. Whole wheat flour makes your baked goods a lot more dense and heavier than all-purpose flour does.
Hi! I made these yesterday and they turned out really well and I basically changed all the ingredients. Try using a coconut oil from a jar, because when it is cool it hardens a little but stays soft. Also instead of wheat flour, I mixed almond flour, coconut flour, and a little chickpea flour. The mixture was a bit thick, but it still worked and tasted amazing!!!
I also used vanilla extract instead of coconut, and I didn’t have enough walnuts so I added plain sunflower seeds and chia seeds. Tasted amazing!!!
Thanks for sharing!
I love what you say about hospitality and even sharing that spirit with strangers. Posts like these where you share new and interesting recipes are my favorite. I have never heard of this but it looks so delightful!!!
Thanks, hun! Your comment meant a lot to me, Jocelyn.
I travelled through the Middle East a number of years ago during date season and totally fell in love with them there. I can’t get enough of them now.
This dessert sounds amazing!!
Dear Suzy, I am definitely going to give these a try! They sound wonderful…I know my family would enjoy them very much. xo, Catherine
Great, Catherine! I’ll be eager to know how you like these date bar!
Fabulous recipe Suzy. I love the added dates to these bars.
Beautiful bar…I love the added dates.
Thanks you, Sandi! A new favorite at our house.