If you’re craving something sweet but want to stay healthy, these no-bake cookies are the perfect treat! Made with natural ingredients like dates, dried apricots, and a variety of nuts and seeds, these cookies are free from added sugar, flour, and unhealthy fats. They are sweetened naturally by dried fruits, and a drizzle of sugar-free chocolate adds an indulgent touch without the guilt. Perfect for snacking or even as a quick energy boost, these cookies are easy to make and packed with nutrients. No baking is required, making them an effortless option for a healthy, delicious treat!

Full Recipe:

Ingredients

Main Ingredients:

• 80 grams (3 ounces) dates, pitted (about ½ cup)
• 100 grams (3.5 ounces) dried apricots (about ⅔ cup)
• 60 grams (2 ounces) walnuts (about ½ cup)
• 15 grams (0.5 ounces) sunflower seeds (2 tablespoons)
• 30 grams (1 ounce) almonds (about ¼ cup)
• 30 grams (1 ounce) sesame seeds (about ¼ cup)
• 20 grams (0.7 ounces) pumpkin seeds (2½ tablespoons)
• 15 ml (0.5 fl oz) Jerusalem artichoke syrup (1 tablespoon)
• A few drops of vanilla extract

For Decoration:

• 100 grams (3.5 ounces) dark chocolate (sugar-free) (about ⅔ cup)
• 13 ml (0.4 fl oz) olive oil (1 tablespoon)
• 100 grams (3.5 ounces) white chocolate (sugar-free) (about ⅔ cup)

For Coating:

• 7 grams (0.2 ounces) ground pumpkin seeds (1 tablespoon)
• 7 grams (0.2 ounces) ground almond kernels (1 tablespoon)

Making It Step by Step

1. Prepare the Ingredients

• Dates and Apricots: Start by soaking the dates and dried apricots in warm water for 10-15 minutes to soften them. Once softened, drain the water and pat them dry with a paper towel.
• Chop the Nuts: Roughly chop the walnuts and almonds into smaller pieces. You can use a food processor for a finer texture, but leaving some texture gives the cookies a nice crunch.

2. Blend the Ingredients

• In a food processor, blend the softened dates and dried apricots until they form a smooth paste.
• Add the chopped walnuts, sunflower seeds, almonds, sesame seeds, and pumpkin seeds to the food processor. Pulse a few times to combine and create a chunky mixture. You want the seeds and nuts to remain slightly chunky for texture.
• Add the Jerusalem artichoke syrup and a few drops of vanilla extract. Blend until the mixture sticks together and becomes easy to form into balls.

3. Form the Cookies

• Using your hands, take about a tablespoon of the mixture and shape it into small cookie rounds or bite-sized balls. Place them on a baking sheet lined with parchment paper.

4. Prepare the Chocolate Glaze

• In two separate bowls, melt the dark chocolate and white chocolate. Add half a tablespoon of olive oil to each bowl to ensure a smooth, glossy finish.
• Using a spoon, drizzle the melted dark and white chocolate over the cookies. You can also dip some of the cookies entirely into the chocolate for a richer flavor.

5. Add the Finishing Touches

• Before the chocolate sets, sprinkle the cookies with ground pumpkin seeds and ground almond kernels for a decorative and nutritious touch.

6. Chill and Serve

• Place the cookies in the refrigerator for about 30 minutes or until the chocolate is set. Once firm, they are ready to enjoy!

Cooking Tips

• Substitute Ingredients: Feel free to swap any of the nuts or seeds with your favorites. Cashews, hazelnuts, or flaxseeds make great additions. If you don’t have Jerusalem artichoke syrup, you can use honey or maple syrup instead.
• Make Them Vegan: To ensure the recipe is fully vegan, make sure to use a plant-based alternative for the chocolate.
• Texture: Adjust the texture to your liking by pulsing the mixture in the food processor fewer or more times. Fewer pulses will give you chunkier cookies, while more pulses will create a smoother consistency.
• No Food Processor?: If you don’t have a food processor, finely chop all ingredients by hand, then mash the dates and apricots into a paste using a fork.

Storage

• Refrigerator: Store the cookies in an airtight container in the refrigerator for up to 1 week. The cold temperature will help them stay firm and fresh.
• Freezer: These cookies freeze well! Place them in a freezer-safe bag or container, and they will last for up to 3 months. To enjoy, simply thaw them in the refrigerator for a few hours or at room temperature for 15-20 minutes.

Nutritional Facts (Per Cookie, Approximate)

• Calories: 90 kcal
• Carbohydrates: 10 g
• Protein: 2 g
• Fat: 5 g
• Fiber: 2 g
• Sugar: 6 g (natural sugars from fruit)
• Sodium: 10 mg

These cookies are rich in fiber, healthy fats, and natural sugars from the dried fruit, making them a nutritious option for a guilt-free snack.

 

FAQs

1. Can I use other types of dried fruit?
   • Yes! You can replace the dates and apricots with other dried fruits like figs, prunes, or raisins for a different flavor profile.
2. How do I make these cookies nut-free?
   • Simply omit the nuts and replace them with more seeds like sunflower, pumpkin, or chia seeds to make the cookies nut-free.
3. Can I use regular chocolate instead of sugar-free chocolate?
   • Absolutely! If you’re not avoiding sugar, you can use regular dark or white chocolate.
4. How many cookies does this recipe make?
   • This recipe should yield about 12-15 small cookies, depending on the size you make them.
5. Do I have to refrigerate the cookies?
   • Yes, it’s important to refrigerate them so the chocolate sets and the cookies hold their shape.