Chocolate Covered Energy Bars - No Bake Vegan Energy Bars

I've made many snack bars throughout the years, but these Chocolate Covered Energy Bars are at the top of my list. I think the homemade plant-based chocolate sauce is what puts these over the top. After making the Chocolate Peanut Butter Dates, I still had a bit of vegan chocolate sauce left over and all ingredients I needed so I figured, why not? The result? A rich, chewy nutty bar that tastes like dessert but eats like energy.

These are made with dates, cashews, pecans, walnut, peanut butter and that silky dark chocolate sauce. Think of it like your favorite granola bar had a spiritual awakening, found itself and came back a multi purposeful treat.

Why you'll make these on repeat

Whole food ingredients. Nothing sketchy — just date, nuts and peanut butter.

Top tier texture. Sticky, crunchy and chocolatey.

Sweetened by nature. No refined sugars. Just dates, dating.

Prepable. Make a big batch and freeze what you don't eat.

No-bake. No stress.

Ingredients:

1 cup Medjool dates - pitted

¼ cup cashews

¼ cup pecans

¼ cup walnuts

¼ cup peanut butter - 100% natural, no added sugars or oil

pinch of salt - garnish

handful of shredded coconut - garnish, optional

For the Chocolate Sauce:

2 tbsp melted coconut oil

¼ cup cacao

¼ cup maple syrup - opt for 100% maple syrup

pinch of salt

pinch of cinnamon - optional, but adds depth

Instructions:

Prep the base. In a food processor, pulse the nuts until chopped but not dust. Add in the dates, peanut butter, and salt. Blend until it sticks together and forms a sticky dough.

Press into shape. Line a small dish or loaf pan with parchment. Press the mixture firmly into the pan until flat and even. Use the back of a spoon or your hands. Throw it in the freezer for 10–15 minutes to firm up.

Make the chocolate. While your bars are chilling, whisk together the melted coconut oil, cacao, maple syrup, salt, and cinnamon in a bowl until smooth.

Coat and set. Remove the base from the freezer and slice into bars. Dip or drizzle with chocolate sauce. Place bars on a parchment-lined tray and return to the freezer until the chocolate sets (10–15 minutes).

Make it your own.

Switch up the nuts. Use almonds, macadamia, sunflower or hemp seeds - whatever you've got.  Just keep it natural.

Skip the sauce. Use your favorite natural chocolate bar and melt it down until it's smooth.

Double it. They disappear fast. Just saying.

Leftover chocolate sauce? Make my Chocolate Peanut Butter Dates. Or eat it but the spoonful, I won't judge.

Storage:

Keep these in the fridge for up to a week or in the freezer for even longer. Let them sit out a few minutes before biting in, unless you’re into jaw workouts.

These Chocolate Covered Energy Bars don’t stick around long — they’re that good. So maybe make a double batch and save yourself the heartbreak.

If you whip up a batch, tag me or drop a comment — I wanna see your creations and hear how you made them your own.

Catch the reel over on Instagram here.

Stay grounded. Stay energized. ✌️