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Kitchen Sink Date Energy Bars Recipe

Paleo Date Bars, Date Energy Bars

Did you know that studies have shown that eating dates make for a faster, easier, lower-intervention labor? Sounds crazy, right? Well, it could be. But I have known too many people who have seen success from the “date diet” four weeks before their labor. Only problem is, to be effective, you’re encouraged to eat six dates a day. You don’t realize how much that is until you try it. Enter my Kitchen Sink Date Energy Bars. A way to get a few in a day, while also consuming healthy proteins and maybe even a superfood or two. Best part is, the recipe is super lax. It’s intended to be customized to your taste and/or lack of having the exact ingredients. Because…life.


Recipe Author: Stacey Hutson/Healthy Stacey

Paleo + Gluten Free + Vegan + Raw

USWM Shopping List: Medjool Dates, Almonds, Walnuts, Brazil Nuts



Paleo Date Bars




  • 1 cup of nuts (i.e. almonds, walnuts, brazil nuts, macadamia nuts, pistachios)
  • 1 cup of seeds (i.e. pumpkin seeds, sunflower seeds, etc)
  • 1 cup of shredded unsweetened coconut
  • 2 cups of Medjool dates, pitted
  • 2 tablespoons coconut oil
  • ½ teaspoon sea salt
  • 1 teaspoon of your favorite spices mixed together (e.g. cinnamon, turmeric, cayenne, etc)


Optional: superfood toppings to roll the balls in such as cacao nibs, goji berries, or more shredded coconut


Directions For Kitchen Sink Date Energy Bars

  1. Process the nuts, seeds and coconut in the food processor
  2. Add in the dates, coconut oil, salt and seasonings, then pulverize again
  3. Roll mixture into balls or flatten into a pan
  4. Freeze for an hour
  5. Cut into squares if flattened into a pan


See Stacey’s complete Date Energy Bars Recipe post on her blog!


healthy stacey hutsonAuthor Bio:  

Stacey Hutson is the creative energy behind and USWM Featured Chef for December 2017. Stacey is a food writer, personal chef, and wellness coach with a passionate love for making healthy, nourishing foods. You’ll find a wide variety of flavors and textures in her food creations.