Coconut Date Bars
Looking for an easy sweet treat that is great for meal prep? These Coconut Date Bars are made with 6 simple ingredients! They come together quickly, and you can enjoy them as a healthy breakfast, dessert, or energizing snack at any time of day!
Servings: 10 bars
Ingredients
- 1 cup dates - pitted (make sure the cup is well packed - around 12 Medjool dates) - Note 1
- 1 cup unsweetened fine coconut
- 1/2 cup almonds
- 1 cup cashews - unsalted, unroasted
- 1/3 cup almond butter
- 2 tablespoons flax seeds
Instructions
- Lightly oil an 8-inch square pan and cover the bottom and the sides with parchment paper. Make sure to leave a bit of excess paper to make it easier to remove the bars from the pan.
- Place the almonds and cashews in a food processor bowl and grind until they reach a grainy consistency.
- In the same bowl, add the rest of the ingredients and pulse until you get a sticky mixture.
- Transfer the mixture into the pan, and press it firmly using your hands or something flat like a measuring cup or a spatula.
- Refrigerate for 1-2 hours or put in the freezer for 30 minutes until set.
- Remove from the pan using the extra parchment paper hanging from the sides, and slice into bars with a sharp knife into 10 pieces.
Notes
Note 1: I always use Medjool dates in my recipes, as they are much softer and taste so good. But if you can only find regular dates, you might need to soften them in warm water for a few minutes before processing them.
How to store: You can keep the coconut date bars at room temperature for 5 days or in an airtight container in the fridge for up to 1 week. You can also freeze them for up to 3 months.
*Nutrition information is a rough estimate per servings.
*Total time includes resting time in the freezer.