Let’s talk about the snack I literally can’t stop making: Healthy Candy Bar Dates. Yes, you read that right. These are sweet, chewy, chocolatey bites of joy that taste exactly like a candy bar—without the junk. Think Almond Joy meets real-food glow-up.
This recipe is gluten-free, dairy-free, refined sugar-free, and honestly? Just ridiculously good. Whether you’re meal prepping snacks for the week or craving something sweet post-dinner, these are about to be your new go-to. 🥥✨🤎
Why You’ll Love These Candy Bar Dates
- 5-ingredient, no-bake recipe
- Tastes like a fudgy Almond Joy-ish treat but made with real food
- Naturally gluten-free, vegan, and refined sugar-free
- Great for snack prep or dessert
- Customizable with swaps for dietary needs
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How to Make Candy Dates
Ingredients
- 12 Medjool Dates pitted
- 1 Cup Cocoa Powder
- 1/2 Cup Maple Syrup
- 1 Teaspoon Salt
- 10-15 Almonds
- 1 Cup Melted Dark Chocolate I use Hu or Lily’s
- Shredded Coconut toasted
Check out the recipe video on Instagram!
Step-by-Step Instructions
To start, place the pitted Medjool dates, maple syrup, cocoa powder, and sea salt into a food processor. Blend until a thick, sticky dough forms. The texture should be moldable and hold together easily. If it feels too wet or tacky to handle, refrigerate the mixture for about 10 minutes to firm it up.
Once the dough is ready, roll it into small ovals or round shapes with your hands. Think bite-sized candy bars. Press a whole almond gently into the top of each one. Flatten the tops slightly to help the almond stay in place and give the finished treat a more classic candy bar look.
Arrange the shaped candies on a parchment-lined baking sheet and freeze them for 20 to 30 minutes. This step is important—it firms up the dough and makes the chocolate dipping process much easier.
While the bars are chilling, melt the dark chocolate. You can do this in a heatproof bowl over simmering water (double boiler method) or in the microwave using 30-second increments, stirring in between until smooth and glossy.
Once the bars are cold and firm, dip each one into the melted chocolate. Use a fork to lift them out and gently shake off any excess chocolate before returning them to the tray. While the chocolate is still wet, sprinkle each candy bar with toasted shredded coconut for extra texture and that Almond Joy flavor.
Place the tray in the fridge for 10 to 15 minutes, or until the chocolate has fully set. After that, your healthy candy bar dates are ready to enjoy. Keep any leftovers stored in the fridge or freezer for a quick, satisfying snack.
Ingredient Swaps & Creative Alternatives
Whether you’re dealing with allergies, dietary preferences, or just missing an ingredient, this recipe is super flexible. Here are some of my favorite ways to switch things up while still keeping it healthy, gluten-free, and delicious.
No almonds? No problem
Swap the whole almond with a cashew, pecan, or walnut. For a nut-free version, try roasted sunflower seeds or pumpkin seeds—they add that same satisfying crunch.
Want a creamy center instead?
Instead of pressing in a whole nut, add a small dollop of almond butter or peanut butter inside each date ball before freezing. You could also use cashew butter, sunflower seed butter, or even tahini for a sesame twist. Just make sure it’s thick so it holds up during dipping.
Can’t do maple syrup?
Honey works if you’re not vegan, or try date syrup for a double-date vibe. For a lower-sugar option, monk fruit syrup or a small amount of mashed banana can work in a pinch (though it’ll slightly change the texture).
No cocoa powder on hand?
Unsweetened raw cacao powder is a great sub and adds an antioxidant boost. If you’re in a bind, a clean protein powder with a chocolate base can work too—just expect a different texture.
Gluten-free? Vegan? Dairy-free?
This recipe is naturally all three, but always double check your chocolate. Brands like Hu and Lily’s are both dairy-free and gluten-free with no refined sugar, making them ideal for these healthy date candy bars.
Want a coconut-free version?
Just leave it off! Or roll your dipped bars in finely chopped nuts or crushed freeze-dried raspberries for a pretty (and tasty) alternative.
Trying to boost the protein?
Add a tablespoon or two of unsweetened protein powder to the dough mixture. You may need to add a splash of plant-based milk or a little extra syrup to balance the texture.
This recipe is super forgiving, so feel free to get creative and make it your own. The core is the same: chewy dates, rich chocolate, and that satisfying candy-bar bite—just without the processed junk.
Pro Tips for the Best Results
- Use soft Medjool dates for the best texture
- Chill the dough before shaping if it feels sticky
- Toast the coconut for flavor and texture
- Press almonds firmly so they stay in place during dipping
- Add a splash of vanilla or pinch of cinnamon to the dough for variation
Why This Recipe Is Gluten-Free (and How to Keep It That Way)
This recipe is naturally gluten-free because all base ingredients — dates, cocoa powder, maple syrup, almonds, and dark chocolate — contain no gluten.
However, to ensure the recipe stays gluten-free:
- Choose certified gluten-free chocolate and cocoa (check labels for cross-contamination).
- Make sure shredded coconut is unsweetened and gluten-free.
- If adding other toppings or substitutions, double check their GF status.
Substitute Tip: Nut-free? Replace almonds with roasted sunflower seeds or leave them out altogether.
Frequently Asked Questions
Can I make these nut-free?
Yes. You can skip the almond completely or replace it with sunflower seeds or pumpkin seeds for crunch. If you’re looking for a creamy filling, sunflower seed butter or tahini works well instead of nut butters.
Are these keto-friendly?
Not really. Dates are naturally high in sugar and carbs, so this recipe isn’t ideal for strict keto. That said, you could reduce the number of dates and use a monk fruit-sweetened chocolate to lower the sugar load.
Can I use different nut butters inside?
Absolutely. Almond butter, peanut butter, cashew butter, tahini—any thick, natural spread works well here. Just make sure it’s not too runny, so it doesn’t ooze out during dipping.
How long do these last in the fridge or freezer?
In the fridge, they’ll stay fresh for about 2 weeks. In the freezer, you can store them for up to 3 months. I personally love them straight from the freezer—the texture is extra chewy and satisfying.
What kind of chocolate should I use?
Look for dark chocolate that’s low in sugar and free from dairy if needed. I usually go with brands like Hu or Lily’s. Just be sure to check the label to confirm it’s gluten-free if that’s a priority for you.
Can I make these without a food processor?
It’s possible, but a food processor definitely makes things easier. If you don’t have one, soak your dates in warm water for 10 minutes, then mash everything by hand or with a fork. The texture will be more rustic but still tasty.
Are these safe for kids?
Yes, but keep in mind the whole almonds could be a choking hazard for younger kids. You can either skip the almond or use a smooth nut butter filling instead.
Can I add protein powder to this recipe?
You can! Add 1–2 tablespoons of your favorite unsweetened protein powder to the dough before rolling. You may need to adjust the moisture slightly with a splash of water or extra maple syrup to keep the texture right.
Enjoy!
These healthy candy bar dates are everything I want in a treat—sweet, satisfying, and made with ingredients I feel good about. They’re snack-worthy, dessert-worthy, and crowd-approved. Try them once and you’ll keep a stash in your freezer forever (trust me, I do).
Have the sweetest day & tag me on Instagram when you make this recipe! @entirelyemmy 🤎
Healthy Candy Bar Dates
Ingredients
- 12 Medjool Dates pitted
- 1 Cup Cocoa Powder
- 1/2 Cup Maple Syrup
- 1 Teaspoon Salt
- 10-15 Almonds
- 1 Cup Melted Dark Chocolate I use Hu or Lily’s
- Shredded Coconut toasted
Instructions
- In a food processor, blend the dates, maple syrup, cocoa powder, and salt until you have a thick, sticky dough. Roll into ovals or small balls. Press an almond into each. Slightly flatten for that “candy bar” feel.
- Place shaped dough on a parchment-lined tray and freeze for 20–30 minutes. This makes dipping much easier. Melt your dark chocolate, then dip each candy bar until fully coated. Return to the tray.
- While the chocolate is still wet, sprinkle on toasted coconut. Let them chill in the fridge until set, then enjoy!