The escalating global demand for health-promoting, convenient snack products has spurred considerable interest in the development of functional fruit-based formulations. This investigation was designed to develop and comprehensively evaluate a nutritionally fortified fruit bar utilizing three principal ingredients: date palm pulp (Phoenix dactylifera L.), cassava flour (Manihot esculenta Crantz), and cocoa-based chocolate powder. Date palm fruits serve as exceptionally rich sources of natural sugars, dietary fibre, essential minerals, and bioactive phenolic compounds. Cassava flour, recognized for its high starch content and gluten-free nature, contributes desirable textural and structural properties to the matrix. Chocolate powder, derived from cocoa beans, substantially enriches both the sensory profile and the antioxidant composition of the product through its abundance of flavonoid compounds.

Four distinct treatment formulations (T₀ through T₃) were developed by systematically varying the proportions of the three core ingredients. Each formulation was rigorously assessed for physicochemical properties, proximate nutritional composition, antioxidant activity, shelf stability, and sensory acceptability using standardized methodologies. Results demonstrated that progressive fortification with cassava flour and chocolate powder significantly enhanced the nutritional density, textural firmness, and consumer palatability of the fruit bars. The optimal formulation, designated T₃ (70% date pulp, 20% cassava flour, 10% chocolate powder), achieved the highest scores across all sensory parameters and demonstrated superior nutritional characteristics, including elevated protein, dietary fibre, and energy values. These findings conclusively validate the commercial viability and nutritional merit of locally sourced ingredient combinations for the production of shelf-stable, functional snack foods.