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Wholesome Toasted Coconut Date Bars

toasted coconut date bars - featured image

These bars are a quick, easy, and guilt-free snack featuring a chewy date base and crunchy toasted coconut, perfect for on-the-go energy boosts.

Ingredients

Scale
  • 1 ½ cups Medjool dates, pitted
  • 1 cup toasted shredded coconut (unsweetened)
  • ½ cup raw almonds, roughly chopped
  • 2 tablespoons chia seeds
  • 2 tablespoons ground flaxseed
  • ¼ cup almond butter
  • 1 teaspoon vanilla extract
  • ½ teaspoon sea salt

Instructions

  1. Preheat oven to 350°F (175°C). Spread 1 cup shredded coconut on a parchment-lined baking sheet and bake for 5-7 minutes, stirring halfway, until golden and fragrant. Let cool.
  2. In a food processor, pulse 1 ½ cups pitted Medjool dates until sticky. Add ½ cup chopped almonds, 2 tablespoons chia seeds, and 2 tablespoons ground flaxseed. Pulse until nuts are finely chopped but textured.
  3. Transfer mixture to a mixing bowl. Add ¼ cup almond butter, 1 teaspoon vanilla extract, and ½ teaspoon sea salt. Stir or knead to combine evenly.
  4. Reserve ¼ cup toasted coconut for topping. Fold remaining ¾ cup toasted coconut into the mixture.
  5. Line an 8×8 inch baking dish with parchment paper. Press mixture firmly and evenly into the pan using a spatula or spoon.
  6. Sprinkle reserved toasted coconut evenly on top, pressing lightly to adhere.
  7. Chill in refrigerator for at least 2 hours or freeze for 1 hour until firm.
  8. Lift bars out using parchment paper edges and cut into 12 equal bars. Store in airtight container in fridge up to 1 week or freeze up to 3 months.

Notes

Toast the coconut carefully to avoid burning. Soak dry dates in warm water for 10 minutes if needed. For firmer bars, add more almond butter or a splash of water before chilling. Keep knife warm and clean when slicing to prevent crumbling. Nut-free substitutions include pumpkin seeds and sunflower seed butter.

Nutrition

Keywords: toasted coconut, date bars, healthy snack, no added sugar, gluten-free, vegan option, energy bars, easy recipe