Walnut Crumble Bars

I enjoy experimenting with food; particularly baked goods.  When it comes to my main meals I rarely follow/create recipes but there’s something about baking that makes me truly enjoy trying different flavor combinations!  My Instagram is full of savory meals, salads and vegetables (which I eat a lot of…hence the name realfoodrabbit) but my blog tends to be geared more towards sweet recipes such as this one.


I love eating dessert, and at minimum enjoy a piece of extra dark chocolate each day.  I am a true believer in moderation and think that restricting yourself can lead to a negative mindset around food and body image.  But with that being said, there are still foods/ingredients that I try my best to stay away from such as gluten/wheat, soy, vegetable oils, added sugar (excluding honey, maple syrup and coconut sugar) and preservatives/additives.  I do this not in hopes of “losing weight” or keeping a “clean” diet, but because I don’t think these foods are healthy or meant to consume on a regular basis.  I try and reflect these lifestyle choices in my recipes.  It is my goal to create desserts, snacks, and meals that I (and you) can feel good about eating.  Are these Walnut Crumble Bars a dessert?  Yes!  But they are also nutritious.  They have a decent amount of sugar from the dates, but they are made with wholesome ingredients that no one should feel bad about eating, even on a normal basis.


Sorry for the long introduction!  But back to this recipe!  These Walnut Crumble Bars consist of 3 layers: a cookie crust, a walnut-date crumble and a chocolate topping.  The middle layer is quite sweet, but balanced by the crust and chocolate layers.  This recipe is free of many allergens such as gluten, eggs and dairy.

Walnut Crumble Bars



Middle Layer

  • 15 pitted dates (about 115 grams)
  • 1 cup walnut halves (about 100 grams)
  • cinnamon to taste


  • 2.5 oz dark chocolate


  1. Preheat oven to 350 degrees F.
  2. Combine all ingredients for the crust (except water) in your food processor.  Blend well.
  3. Add in 1/4 cup water, blend.  Add remaining water 1 Tbsp at a time, blend.  The dough should be crumbly, but moist and mold-able.
  4. Remove crust dough from food processor and firmly press into a lined 8″ x 8″ glass pan.
  5. Combine all ingredients for the middle layer in your food processor and blend well.  Again, the mixture should be crumbly but mold-able.
  6. Remove middle layer from food processor and lightly press over the bottom layer.
  7. Place bars on the middle rack in your oven and bake for 15 minutes.
  8. Remove bars and set aside.
  9. Melt chocolate on low heat in a small saucepan.  Once melted, drizzle over the cooling bars.
  10. Let bars set in fridge (for chocolate to harden) or enjoy at room temp.

*Can sub maple syrup for honey


I used Wedderspoon Manuka Honey 100% Raw Manuka Honey to sweeten the crust of this recipe.  This is by far my favorite brand of honey because of its rich flavor.  This honey is thick and full of flavor, plus Wedderspoon is a company that cares about the environment and their bees – creating a superior honey while supporting their bees.  However, if you do not wish to use honey in this recipe, maple syrup can be used in its place.


Another product that I used in this recipe, and highly recommend, is Eating Evolved Midnight Coconut Primal Chocolate.  All of their products are Paleo and Vegan and you can taste the difference in the quality of their chocolate.  You can order Eating Evolved products online (use the code “katiehtmt” during your online checkout for a free monthly gift) or find them in many natural grocery stores around the US (like Whole Foods).


6 Comments on “Walnut Crumble Bars

  1. Pingback: Walnut Crumble Bars – The Daily Press

  2. These look delicious can’t wait to try them! Roughly how many bars did this make?
    Thanks xx


    • Hi! I’m so glad you want to try these – they taste amazing! I used an 8″ x 8″ baking pan and cut them into 16 bars.


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