Sugarless Bars

Used all dates instead and wholemeal flour, tasted really good.

The family loved this recipe- have basically followed as is. To make it healthier, have used 1/2 whole wheat flour & 1/2 all purpose (have also used only whole wheat). Have also tried no salt margarine and sometimes add dried cranberries as well.By the way, did not add salt, but definitely add cinnamon and nutmeg. Can’t go wrong with this recipe… totally delicious!

Love this! I added the cinnamon and nutmeg and it tastes just like a spice cake!

Super tasty. I was worried with how brown it came out of the oven. Then I realized that it’s the soaking and boiling of the fruit which gives it a brown bread color.

I used 1 cup of dates and 1/2 cup of dried cherries. They were so good and a hit at the party I took them to.

I was pleasantly surprised at how these turned out! I’m trying to cut out refined sugars as much as I can, and these will be great for breakfast and snacks on the go. I substituted 1/2 cup water with OJ like another commenter did, and sprinkled cinnamon on the top before baking. Used a 9×9 pan and 30 minutes in the oven did the trick. Delicious!

This was really quite good. I used gluten free Ryze rice flour. Would definitely make it again because it has lots of nutritious fruit and nuts.

I tried this recipe because I had a lot of raisins and wanted to make something so I could use some of them. My husband and I both loved this recipe! I did add a little cinnamon but didn’t change anything else. The only 7″x 11″ pan I had was glass, so I had to adjust the bake time…23 minutes worked great! Best thing is no added sugar!!!

I was expecting something like a cereal bar. But mine came out as a cake. As a cake, it’s not bad. But if you’re expecting something you can munch on while commuting to work, move on.

I made this today. I was sceptical at first worried that it would be too bitter or too dry but it has turned out great. I substituted dates for figs and added some pure cocoa powder in substitute for some of the flour. This works brilliantly and the end product was sort of like a moist sugar free chocolate brownie. Will bake again- seems like there’s so much room for experimentation and personalisation with this recipe and not much room to go wrong. While this may not be appropriate for those who require a sugar free diet for medical reasons it is a great way of having a tasty and less guilty treat for those trying to cut down on refined sugar for dieting and lifestyle choices.

I don’t care for raisins so I left them out and increased the prunes/figs slightly. I also substituted apple sauce for the margarine and added about a tablespoon of butter.

These were so good, the mixture smelled like cookie dough!

lovely…some ginger might also be a nice addition

Made without the prunes. Instead used double the dates. Also added cinnamon and double the vanilla. It was a delicious recipe. Highly recommend it!

I just made this recipe, substituting GF flour & butter rather than margarine. It is so good – I wasn’t too specific with my fruit measurements (I used more), so it was probably more chewy than the original recipe. Thanks for sharing – I know my 2 teenage boys will love it.

Excellent- not too sweet, but sweet enough. Super nutty,dense (but moist) bread. A bit bland for me without the Cinnamon/nutmeg. So good without a single change!!

I just made these for my daughter who is allergic to multiple things. I used 2 ripe mashed bananas in place of eggs, 1/2 cup of flour and 1/2 cup of oats, and safflower oil instead of butter & I did use about 1/2 tsp of cinnamon. They are delicious! A new favorite! Thanks for posting!

I used 1/2 C water plus 1/2 C orange juice, butter instead of margarine and omitted the prunes and added the nutmeg and cinnamon. Although I did like the taste it was too cake like to me. I was expecting a firmer bar.

I’m a Type 1 diabetic who is prone to hypoglycemic episodes when I don’t snack. This recipe is so great because the sugars from the dates, prunes and raisins raise my glucose levels to just the right place while at the same time, the bars taste awesome! Thanks so much for this recipe!

It’s not sweet like cake but more like a nice bread with nuts and sweetness from the dried fruits. I used 1/4 whole wheat flour and butter instead of margarine, and the texture is soft and just moist enough (25 minutes baking time). I wouldn’t make this for someone who is diabetic or trying to lose weight, because the dried fruits and flour do contain a lot of sugar/carbohydrates.

These aren’t bad at all! I have a diabetic neighbor I wanted to bake for and these tasted great even to me! I used dried apricots and green apples instead of dates and prunes. And since dried fruits aren’t sugarless, I rinsed them thoroughly first (trying to get rid of some of the sugary syrup coating). I also only used 1/4 cup margarine and pecans instead of walnuts. They’re not a bad snack if you don’t mind a little less sweetness…I would probably drizzle a little cream cheese frosting on them next time for the sugar-eaters.