Recipe

Easy Gluten Free Dessert Bars

A no-bake, pantry-friendly dessert with toasted nuts, gooey dates, and a glossy chocolate top. Gluten-free when made with certified gluten free ingredients, make-ahead, and dangerously snackable.

By Matt Campbell

•

4.8

A single real photograph of sliced no-bake gluten free nut and date bars with a shiny dark chocolate top on a wooden cutting board, with a few nuts scattered nearby

Jump to Recipe

If your ideal dessert is minimal effort, maximum payoff, you are about to be very happy. These nutty and sweet bars are no-bake and are gluten free when you use certified gluten free ingredients. Think: toasted almond and pecan crunch, a caramel-like date layer that holds everything together, and a quick chocolate topping that makes them feel like a real treat, not a compromise.

I love this recipe because it is flexible. Swap the nuts, change the nut butter, add cinnamon, keep the chocolate thin or go dramatic. The bars still land in that sweet spot of cozy, crisp-edged, and satisfyingly rich. Also, tasting as you go is not only allowed, it is encouraged.

A single real photograph of hands pressing a sticky nut and date mixture into a parchment-lined square pan

Why It Works

No oven needed: The freezer and your fridge do the heavy lifting.
Great texture: Toasted nuts add crunch, while dates and nut butter bring that chewy, caramel vibe.
Clean slices: A short chill and a warm knife give you bakery-style edges.
Easy to customize: Dairy free if you choose dairy free chocolate. Nut options, spice options, and mix-ins are all fair game.
Make-ahead friendly: These store beautifully for quick desserts, lunchbox treats, or late-night “just one more bite” moments.

Pairs Well With

Storage Tips

In the fridge: Store bars in an airtight container for up to 7 days. Place parchment between layers so the chocolate tops stay pretty.

In the freezer: Freeze in a sealed container for up to 3 months. I like freezing them already sliced so you can grab one whenever you need a sweet fix.

Best texture tip: If frozen solid, let a bar sit at room temp for 10 to 15 minutes before eating. The flavor opens up and the bite gets less tooth-breaking.

Common Questions

Are these bars truly gluten free?

They are gluten free when made with certified gluten free ingredients. Nuts, dates, and nut butter are naturally gluten free, but chocolate chips and some add-ins can be a cross-contact risk (and a few brands include barley malt). If you are cooking for someone with celiac disease or high sensitivity, choose ingredients labeled gluten free.

What if my dates are dry?

Soak them. Pour hot water over the pitted dates and let sit for 10 minutes, then drain well. This makes the mixture blend smoothly and keeps the bars from turning crumbly.

Can I make these nut free?

You can, but it becomes a different bar. Use sunflower seed butter and swap nuts for a mix of pumpkin seeds and sunflower seeds. Keep the measurements the same by volume, then adjust as needed. Seeds can be a little drier, so if the mixture feels crumbly, add 1 to 2 tablespoons more seed butter or a couple extra dates.

Why toast the nuts if this is “effortless”?

Because it is the quickest way to make the flavor taste intentional. Toasting takes about 6 to 8 minutes and gives you deeper, sweeter nuttiness. You can skip it, but you will miss it.

My mixture is not sticking together. What do I do?

Add 1 to 2 tablespoons more nut butter, or blend in a few extra dates. If it is still dry, a teaspoon of warm water while blending can help.

Can I reduce the sweetness?

Yes. Use fewer chocolate chips on top or choose a darker chocolate. If you want that grown-up sweet-salty vibe, do not skip the salt in the base and finish with a pinch of flaky salt on top instead.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

8x8-inch square pan
Parchment paper
Food processor (preferred) or high-powered blender
Small skillet for toasting nuts
Microwave-safe bowl or small saucepan (for melting chocolate)
Measuring cups and spoons
Chef’s knife (warm it for cleaner slices)

I started making these when I wanted a dessert that felt like a reward but did not require me to turn my kitchen into a flour-dusted crime scene. The first time, I told myself they were “just for snacks,” then caught myself cutting increasingly smaller slices like that would somehow fool the laws of dessert physics. Now they are my go-to for last-minute guests, weeknight sweet cravings, and those afternoons when you want something that tastes like you tried harder than you actually did.

Easy Gluten Free Dessert Bars

(4.8 Reviews)

Prep Time 15 mins

Cook Time 8 mins

Total Time 1 hr 15 mins

Servings 12 bars

Ingredients

1 1/2 cups raw almonds
1 cup raw pecans (or walnuts)
1 1/2 cups packed Medjool dates, pitted (about 15 to 18)
1/3 cup unsalted creamy peanut butter or almond butter (see note)
2 tablespoons maple syrup or honey
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon (optional)
1/4 teaspoon fine salt, plus more to taste (or 1/2 teaspoon Diamond Crystal kosher salt)
1 cup dark chocolate chips (certified gluten free)
1 tablespoon coconut oil (optional, for a glossier chocolate top)
2 tablespoons chopped toasted nuts or flaky salt, for finishing (optional)

Note on nut butter: If your nut butter is salted, start with a pinch of added salt and adjust to taste.

Optional add-ins: 1/4 cup unsweetened shredded coconut, 2 tablespoons chia seeds, or 1/3 cup mini chocolate chips mixed into the base.

Instructions

Prep the pan. Line an 8x8-inch pan with parchment, leaving a little overhang so you can lift the bars out later.
Toast the nuts. Add almonds and pecans to a dry skillet over medium heat. Toast, stirring often, until fragrant and lightly browned, about 6 to 8 minutes. Cool for 5 minutes so you do not melt the date mixture on contact.
Break down the nuts. Add toasted nuts to a food processor and pulse until you have a mix of small bits and some slightly larger pieces. You want texture, not nut dust. Pour into a bowl and set aside.
Make the sticky base. Add pitted Medjool dates, nut butter, maple syrup, vanilla, cinnamon (if using), and salt to the food processor. Blend until a thick paste forms. If your dates are dry and it struggles, add 1 teaspoon warm water to help it move.
Combine. Add the chopped nuts back in and pulse a few times just until everything is mixed. The mixture should clump when you squeeze it.
Press. Transfer to the lined pan. Press firmly into an even layer. Use the bottom of a measuring cup to really pack it down so the bars slice cleanly.
Melt the chocolate. Microwave chocolate chips with coconut oil in 20-second bursts, stirring each time, until smooth. Or melt in a small saucepan over low heat, removing from the heat when mostly melted and stirring to finish so it does not scorch.
Top and chill. Let the base sit for 5 minutes if it is very cold, then pour chocolate over the pressed base and spread into an even layer. Sprinkle chopped nuts or flaky salt if you want. Chill in the fridge for 45 to 60 minutes, or freeze for 20 to 30 minutes, until the chocolate is set. If chilling longer than 1 to 2 hours, cover the pan to protect from fridge odors.
Slice like a pro. Lift out using parchment. Warm your knife under hot water, wipe dry, then slice into 12 bars. Clean the blade between cuts for sharp edges.

A single real photograph of a knife slicing chilled chocolate-topped nut and date bars on parchment paper

Nutrition information is estimated.

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