Heat the dates by (option 1) adding to a microwave safe dish, covering with water and heating in the microwave for 2-3 minutes OR (option 2) adding to a heat safe dish and covering with boiling water, allowing to stand for 10 minutes. Drain and discard water.
To a food processor fitted with a metal blade, add dates, water, vanilla, and salt. Process 75 seconds until pureed. Add in pistachios and oats, pulse in 15 second intervals 2 to 3 times until crumbly, coarse consistency achieved.
Scoop the mixture into a bowl, then fold in the dark chocolate chips and cranberries.
Line an 8 x 8-inch pan with parchment paper.
Using a spatula remove dough from processor and pour into the pan. Press down firmly to evenly distribute dough in the pan with another piece of parchment paper.
Place pan in the freezer with parchment paper on top and free for at least 30 minutes before cutting.
Slice into 12 bars and store in an airtight container in the freezer. Enjoy straight from the freezer.
Notes
Bars are best eaten frozen from the freezer! They will become soft and break easier if kept on the counter or fridge (though still delicious crumbled over yogurt!)
If you want to increase the protein of these bars to 10g per serving (for an adult friendly spin), you'll need to include some protein powder. Add the powder when processing the dates, water, vanilla, and salt (if the mixture is more crumbly than paste-like, add water 1 Tbsp at a time). You'll want to add enough powder to total 72 grams of protein. Here are some guidelines to follow, but double check the product's nutrition label for specific information:
For an unflavored whey protein, add approximately 18 Tbsp of powder
For an unflavored pea protein, add approximately 10 Tbsp of powder
For an added flavor note, toast both the pistachios and oats! Lay in a single layer on a lined baking sheet and toast at 350 degrees for 5-10 minutes, stirring halfway through (keep a close eye, and nose, on them!)
Ingredient tips & swaps:
Pistachios: This recipe was developed with raw, unsalted pistachios. If you only have roasted and salted available, use them but do not add any additional salt. They can easily be substituted for almonds or walnuts. For a nut free version, pumpkin seeds would be great!
Dates: I prefer Medjool to other varieties but any will do (and don't use any other dried fruit here for the base). Just make sure they're pitted before adding to the food processor!
Oats: Old fashioned works the best (get certified gluten free if needed)!
Dried Cranberries: Try to use unsweetened dried cranberries. Swap with raisins or dried blueberries.
Salt: If you're fancy, use sea salt! But for more iodine, use iodized table salt.
Vanilla Extract: You can use almond extract for a flavor twist, just use half as much as the recipe calls for since almond extract is a bit more potent!
Dark chocolate: Sub with your chocolate variety of choice: semisweet, milk, or even white would be nice! Oh, and go ahead for dairy free to make these vegan!
Nutrition Facts
Pistachio No Bake Snack Bars
Amount Per Serving (1 )
Calories 144Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 2g10%
Cholesterol 1mg0%
Sodium 55mg2%
Potassium 218mg6%
Carbohydrates 19g6%
Fiber 3g12%
Sugar 10g11%
Protein 4g8%
Vitamin A 28IU1%
Vitamin C 1mg1%
Calcium 34mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.