date mandarine bars

Date Mandarine Bars

Yields20 ServingsPrep Time35 minsCook Time20 minsTotal Time55 minsDifficultyBeginnerRating


Date Paste
 450 g datespitted
 40 g grapefruit juice
 30 g lemon juice
 80 g water
Peanut Butter
 150 g toasted peanuts
 1 g salt
 15 g neutral oiloptional
Bars Mixture
 250 g date paste
 60 g peanut butter
 100 peanuts, toasted
 30 g chia seeds
 100 g rolled oats
 55 g coconut oil or cocoa butter melted
 110 g pumpkin seeds/pepitas
 30 g egg whites**use aquafaba for vegan purpose
 70 g preserved or poached orange or lemon peel, cubedoptional
Pâte de Fruit
 300 g mandarine puree
 25 g lemon juice
 10 g glucose or corn syrup
 80 g sugar
 80 g dextrose
 5 g agar-agar
 5 g vanilla



Energy bars have become very popular these days. Here is an upscaled super food bar made out of date paste and mandarine pâte de fruit. Yields a 9X13-inch/23X33 cm half baking tray (greased and lined with parchment). Make a few hours prior to serve.

Date Paste

Halve dated and remove pits. In a saucepan, gather dates along with juices and water. Heat up and puree in a food processor. Transfer date paste to a separate container – keep the blender bowl for the following steps.

Peanut Butter

Make more if desired. Peanut can be subbed for any other nuts such as almonds, hazelnuts, walnuts... Toast peanuts needed for the peanut butter and for the energy bar mixture in the oven for about 15 mins at 400ºF/200ºC. Reserve whole peanuts for the mix and turn whatever left into paste. Store peanut butter in a sealed container at room temp.

Bars Mixture

In a food processor, mix date paste with peanut butter first and incorporate egg whites. Add rolled oats, chia seeds, preserved lemon peel, coconut oil, and pumpkin seeds. Give a few pulses (do not overwork), and add half of the toasted peanuts. Give a couple of pulses to combine. Spread mixture evenly in the prepared pan. Tuck in remaining peanut halves.
Bake at 350ºF/180ºC for 20 minutes. While still warm, spread date paste over (8 ounces/250g). Let cool.

date energy bars

Pâte de Fruit

Combine sugar along with dextrose and agar-agar. Meanwhile, heat up mandarine puree with lemon juice and vanilla. Mix in sugars-agar mixture. Bring to a boil and cook for 5 minutes on medium heat. Remove pate de fruit from the heat and let cool for 10 minutes. Then pour it over the bars mixture slab. Place it in the refrigerate for 4 hours until completely set.


To un-mold the slab, run a small offset spatula all around the edges. Cover slab with a lightly oiled large Ziploc plastic sheet and to another tray (bottom down). Flip and remove the tray and parchment. Top with a tray and flip it again. Slide the energy bar slab onto a cutting board. Sprinkle some raw sugar if desired and cut into 2X10 bars. Date mandarine bars can be kept for up to a week in the refrigerator or frozen for weeks. Enjoy!

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