date chocolate bar zero refined sugar dessert

Layer Date Chocolate Bar

These indulgent layered date chocolate bars are made with whole-food ingredients — no refined sugar, no fillers. A rich caramel-like date filling meets browned butter, a silky cashew butter layer, crunchy toasted nuts, and dark chocolate, all stacked and frozen into a satisfying no-bake bar. Perfect for a clean treat that tastes completely decadent.

Course Dessert, Snack

Cuisine American, whole food, zero refined sugar

Keyword cashew butter bars, date caramel, date chocolate bar, healthy chocolate bars, layered chocolate bar, no-bake chocolate bars, refined sugar free, whole food dessert

Prep Time 30

Cook Time 5

Total Time 35

Servings squares

Calories 280kcal

Equipment

1 8×8 or 9×9 square baking pan
parchment paper
food processor
small saucepan

Ingredients

Chocolate Layers

1 bag HU Dark Chocolate Chips
1 tbsp Coconut Oil
pinch Celtic Salt

Date Filling:

18 pitted Medjool Dates
1 tbsp Filtered Water
3 tbsp Unsalted Butter
1 ripe Brown Bananas
1/2 tsp Ground Ceylon Cinnamon
1/4 tsp Celtic Salt

Cashew Butter

3 cups Raw Unsalted Cashews
1-2 tbsp Avocado Oil
1/4 tsp Celtic

Crunch Layer

1/2 cup Chopped Pecans
1/2 Cup Chopped Unsalted Cashews
1/2 Cup Unsweetened Shredded Coconut
1/4 tsp Celtic Salt
1 tsp Raw Local Honey

Instructions

Make The Cashew Butter

Add raw cashews, avocado oil, and celtic salt to a food processor. Process for 10–15 minutes, scraping down the sides as needed, until completely smooth and creamy. Set aside.

Make The Date Filling

In a small saucepan over medium heat, melt the butter and continue cooking, swirling the pan, until it turns golden brown and smells nutty — about 3–5 minutes. Add the sliced brown banana and cinnamon, and cook for 1–2 minutes until softened. Add the pitted dates, water, and Celtic salt. Stir to combine and remove from heat. Transfer everything to a food processor and blend until smooth. Set aside.

Prep The Pan

Line your baking pan with parchment paper, leaving overhang on the sides for easy removal.

Melt The Chocolate

In a saucepan on very low heat, add coconut oil and chocolate chips, constantly stirring slowly until the chocolate is fully melted. Remove from the heat.

Layer

Layer 1: Pour 1/3 of your chocolate onto the bottom of a parchment-lined pan. Freeze for 5-10 minutes until solid.
Layer 2: Spread the date filling evenly over the frozen chocolate layer in a smooth, thin layer. Freeze for 5-10 minutes.
Layer 3: Pour 1/3 of the chocolate on top of the date filling. Freeze for 5-10 minutes.
Layer 4: Scatter the chopped pecans, chopped cashews, and shredded coconut evenly over the set chocolate. Sprinkle with Celtic salt and drizzle lightly with honey. Freeze for 10 minutes.
Layer 5: Dollop the cashew butter over the crunch layer and gently spread into an even layer. Freeze for 5-10 minutes.
Layer 6: Pour the remaining chocolate over the cashew butter layer, spreading to completely cover. Finish with a generous pinch of flaky celtic salt on top. Freeze for at least 30 minutes until fully solid.

Slice and Serve

Lift the bars out of the pan using the parchment overhang. Use a sharp knife to slice into bars or squares. Store in the freezer or refrigerator.

Enjoy!

Nutrition

Layer Date Chocolate Bar