If you’re looking for no bake bars that are quick to make, freezer-friendly and a perfect snack size, these Macadamia Nut Bars tick all the boxes.
Everything comes together in a food processor before being shaped into bars and chilled. I like to dip them in dark chocolate and sprinkle over a few chopped macadamias.
These bars are a perfect no bake treat that’s ideal if you’re looking for a healthy snack bars to prepare ahead for the week. And the best part is they are so easy to make!
Why You’ll Love These Macadamia Nut Bars
✅No baking required
✅Gluten free
✅Made from just 6 simple ingredients
✅Naturally sweetened with dates and figs
✅Rich in fibre and healthy fats
✅Freezer-friendly
✅Easy to make in under 15 minutes
✅Vegan and dairy-free (if using vegan dark chocolate)
✅Perfect for healthy snacking
Why I Chose These Ingredients
Medjool Dates
Dates are the foundation of most no bake bars, and for good reason. They provide enough natural sweetness to avoid refined sugar while also acting as the binder that holds everything together. They’re also a source of fibre and polyphenols, so they bring more to the recipe than just sweetness.
Dried Figs
I could have used only dates, but adding figs creates a better balance. Figs have a slightly firmer texture, which helps the bars hold their shape without becoming too soft or sticky. They also have more fibre than dates. They are one of the richest dried fruits for calcium, making them a great ingredient.
Macadamia Nuts
Macadamias are quite different from most other nuts, which is why I chose them here. Around 80% of the fat they contain is monounsaturated fat – one of the highest proportions of any nut. These are the same types of fats found in olive oil and are well known for supporting heart health. I also like using a range of different nuts in my recipes, as each provides a slightly different mix of nutrients
Almond Flour
Almond flour helps absorb some of the moisture from the fruit, giving the bars a firmer texture. Nutritionally, it adds protein, fibre, vitamin E and magnesium, helping make the bars more balanced and filling. You can also add oat flour instead – it’s drier, less calorific but has less protein – but this is up to you.
Raw Cacao Powder
Using cacao powder means you get a deeper chocolately flavour even without the chocolate coating. It also contributes fibre, magnesium and naturally occurring flavonoids – plant compounds that have been linked with cardiovascular health.
70% Dark Chocolate
I almost always use 70% dark chocolate in my recipes because I think it strikes the best balance between flavour and nutrition. It contains significantly less sugar than milk chocolate while still being smooth enough to melt and coat the bars easily. The higher cocoa content also means it provides more of those cocoa flavonoids than lower-percentage chocolate.
Storage and Shelf Life
These Chocolate Macadamia Bars can be stored in an airtight container in the fridge for up to a week.
Alternatively, store them in the freezer for up to 3 months.
They can also be frozen for up to 3 months. Simply allow them to thaw for 10-15 minutes at room temperature before serving.
Recipe Tips
Softening dried fruit:
If your dates or figs are quite firm, soak them in warm water for 10 minutes and drain before blending. This will help the food processor break everything down more easily and create a smoother texture.
Getting the right texture:
The mixture should come together into a sticky ball that holds its shape when pressed. If it feels too dry, add 1-2 teaspoons of water while blending. If it feels too soft, add a little extra ground almonds.
Choosing your chocolate:
I recommend using 70% dark chocolate as it gives a good balance of cocoa flavour without too much added sugar. You can use a higher percentage if you prefer a darker chocolate flavour.
Making them nut-free:
For a nut-free version, swap the macadamias and ground almonds for a combination of sunflower seeds and pumpkin seeds. The texture will be slightly different, but they will still work well.
Adding extra flavour:
A pinch of sea salt helps enhance the chocolate flavour. You could also add a little vanilla extract or a pinch of cinnamon.
Related Recipes
If you enjoyed these macadamia nut bars, why not try these other no bake bars:
Macadamia Nut Bars
Equipment
Ingredients
- 225 g medjool dates (1½ cups)
- 150 g dried figs (1 cup)
- 130 g macadamia nuts, plus a few extra for the top (1 cup)
- 100 g ground almonds (1 cup)
- 3 tbsp raw cacao powder
- 100 g 70% dark chocolate (3.5oz)
Instructions
- Pit the dates and cut the stalk from the figs. Add them both to a food processor with the macadamia nuts, ground almonds and cacao powder.
- Blend until the mixture comes together into a sticky ball. If the dried fruit is a little dry, add 1 tbsp of water while blending.
- Divide the mixture into 18 portions and shape into small bars.
- Melt the dark chocolate in 20-30 seconds bursts in the microwave or in a bowl over a pan of simmering water. Dip each bar until coated. Allow to drip to remove excess chocoatle before placing on some parchment paper. Sprinkle with a few chopped macadamias before the chocolate sets.
- Return to the fridge until the chocolate has hardened. Store in the fridge.
Notes
- Add a tsp of melted coconut oil to the dark chocolate to help coat the bars more easily.
- These bars can be stored in an airtight container in the fridge for up to a week.
- They can also be frozen for up to 3 months.
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