Home » Region » Mediterranean » Date Nut Bars With Flaked Sea Salt (3 Ingredients)

Date Nut Bars With Flaked Sea Salt (3 Ingredients)

by Lily

This recipe post has FOUR variations for making date nut bars. I don’t want to overwhelm you with endless possibilities, but every variation in this post is AMAZING. They kind of remind me of cookie dough but better. How is this possible!!

Normally, I do some recipe development before writing and shooting a recipe because the recipes are rarely perfect the first time around. Well, these date nut bars were perfect the first time around. I tested different nut combinations to find the best one, and it turns out each nut combination had its own unique flavor. So, I’ve included all nut combinations in this post (with tons of photos).

My first date bar was a larabar, which is a common well known package date bar in the US. I used to eat them all of the time especially while I was pregnant. Now that we live in Abu Dhabi, I can’t seem to find larabars anywhere. Abu Dhabi has an extraordinary selection of dried dates, so I thought why not make my own.

And I’m so glad that I did because they are better than a Larabar. I think that’s because the dates I use taste more like caramel and the flaked sea salt adds some salty tones.

homemade larabars

3 Ingredient Date Nut Bars

  • Dates: Medjool and Sukkari dates are my favorites to use for these bars. Medjool dates will yield a darker bar color, whereas Sukari dates will yield a more caramel color bar.
  • Nuts: I tested the following nuts: walnuts, pistachios, cashews with macadamia nuts, and hazelnuts with blanched almonds.
  • Sea Salt: I prefer flaked sea salt because the texture goes really well with these date nut bars.

Pistachio Date Bars

For some reason, these bars turned out the stickiest of the 4 variations. So, I also made these into pistachio date nut balls and rolled them in crushed pistachios. Oh my goodness, if I had to describe these in words it would be cookie dough date truffle balls.

Walnut Date Bars

Of all the 4 variations, these were the most robust. You can play with the nut ratio a little more to make these bars thicker.

Cashews and Macadamia Date Bars

I chose to combine cashews and macadamia nuts because I thought the flavors would go nicely together. Cashews have a milder taste than the macadamia nuts, so they compliment each other really well. These date nut bars came second (behind the pistachio date nut bars) in softness.

Blanched Almonds and Hazelnut Date Bars

I’m not going to lie, I had blanched almonds and hazelnuts on hand that needed to get used. I really hate wasting food, so I thought to use these up. These were excellent! I’m going to try adding some dark chocolate next time to these date nut bars.

Tips for Making These All Natural Bars

  1. Use a food processor. You can’t make these in a blender (unfortunately), so you will need a food processor.
  2. Use parchment paper. These date nut bars can get a little sticky (like cookie dough), so parchment paper really helps when forming these into bars.
  3. Make sure the dates are not too dry or too sticky. Dried dates come in many ways
  4. Don’t forget to remove the pits. Dried dates have a pit in the middle that needs to be removed prior to making this recipe.
  5. Use flaked sea salt (if possible). I highly recommend flaked sea salt because of its texture. If you don’t have flaked sea salt on hand, you can use any other salt.

What Are The Best Dates For These Bars?

Any dried dates are suitable for this recipe, however the consistency of the dried dates matter. If you have really dried Medjool dates (or any other type), soak the dates in some warm water for 5 minutes. On the other hand, if you have really sticky dates (like Sukkari dates), don’t soak! In fact, you might have to add more nuts to make the bars a little more robust. I don’t mind my bars being a little soft, so I keep the ratios as outlined in this recipe post.

How To Pit Dates

Squeeze the date in the middle breaking it into two pieces. Remove the hard pit in the middle of the date.

Want Some Other Date Recipes?

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon
homemade larabars

Date Nut Bars With Flaked Sea Salt

  • Author: Lily
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 6 1x
  • Diet: Vegan


These 3 ingredient date nut bars are quick, delicious, and made with whole ingredients. This post includes 4 different variations to try!



  • 8 ounces (250 grams) Dried dates
  • 1/3 cup nuts (see note)
  • Pinch of flaked sea salt


  1. Remove the pits from the dried dates.
  2. In a food processor, add the dates, nuts, and flaked sea salt.
  3. Blend on high until the mixture is fully blended together. It might form a ball.
  4. Lay a piece of parchment paper in a small glass container or on the countertop. Place the date-nut mixture onto the parchment paper. Lay another piece of parchment paper on top. Press evenly to flatten out the date-nut mixture.


  1. For the variations with 2 types of nuts, add 1/6 cup of each type of nut (will equal to 1/3 cup combined).
  2. The nutrition facts below are for the walnut date nut bars.
  • Category: Snack
  • Method: Blending
  • Cuisine: Mediterranean


  • Serving Size: 1 bar
  • Calories: 147 calories
  • Sugar: 25 g
  • Sodium: 147 mg
  • Fat: 4 g
  • Saturated Fat: 0 g
  • Unsaturated Fat: 4 g
  • Trans Fat: 0 g
  • Carbohydrates: 29 g
  • Fiber: 3 g
  • Protein: 2 g
  • Cholesterol: 0 mg

Keywords: date nut bars, cashew date bars, pistachio date bars, hazelnut date bars, almond date bars, macadamia nut date bars, walnut date nut bars

Recipe Card powered byTasty Recipes

You may also like

Leave a Comment

* By using this form you agree with the storage and handling of your data by this website.

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. I Love Cookies Read More