Best 6 Coconut Date Bars Recipes
Indulge in the delectable delight of Coconut Date Bars, a heavenly treat that tantalizes taste buds with its perfect balance of chewy, sweet, and nutty flavors. These irresistible bars, crafted with wholesome ingredients like shredded coconut, chopped dates, and a hint of vanilla, offer a symphony of textures and flavors that will leave you craving more. Elevate your baking repertoire with our carefully curated collection of recipes, each offering unique variations to suit every palate and dietary preference. From the classic Coconut Date Bars, bursting with natural sweetness, to the decadent Chocolate Coconut Date Bars, featuring a rich chocolate ganache topping, and the allergy-friendly Gluten-Free Coconut Date Bars, we have a recipe to satisfy everyone's cravings. Embark on a culinary journey as we guide you through the simple steps of creating these delectable treats, ensuring a perfect outcome every time.
Check out the recipes below so you can choose the best recipe for yourself!
COCONUT DATE BARS
The on-the-go, travel-light snack bar. Derived from a famous raw food bar and the ultimate in 'foodie!' This is a great snack for the active lifestyle and impressive to hand out to others. As an outdoor professional I take these in the back country and they need not be refrigerated and give great energy. Cut into bars and enjoy or wrap individually for on the go.
Provided by Lacy Wilson
Categories Desserts Cookies Fruit Cookie Recipes Date
Time 40m
Yield 4
Number Of Ingredients 5
Steps:
- Blend almonds and coconut in a food processor; add dates and pulse until combined. Add cashews and coconut oil; pulse until mixture is thick and sticks together. Transfer to a sheet of waxed paper; form into a square, folding sides of waxed paper over the top. Refrigerate until solid, at least 30 minutes.
Nutrition Facts : Calories 249 calories, Carbohydrate 22.9 g, Fat 17.3 g, Fiber 4.7 g, Protein 4.5 g, SaturatedFat 8.8 g, Sodium 60.5 mg, Sugar 14.8 g
COCONUT-DATE POWER BREAKFAST BARS
Five different types of coconut, plus almonds, oats, and whole wheat flour go into our quintuple-threat, nutrient-dense breakfast or snack bars.
Provided by Chris Morocco
Categories Bon Appétit Breakfast Coconut Healthy Date Whole Wheat Oat Almond Vegan Vegetarian Pescatarian Peanut Free Soy Free Kosher Diabetes-Friendly
Yield Serves 8
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F. Lightly coat an 8-by-8-inch baking dish with nonstick spray, then line with 2 sheets of parchment, leaving overhang on all sides. Bring dates and 1 cup water to a boil in a small saucepan. Reduce heat and simmer until liquid is almost completely evaporated. Let cool.
- Meanwhile, pulse whole wheat flour, oats, salt, baking powder, and 1 cup almonds in a food processor until almonds are very finely ground, about 1 minute. Add oil, butter, coconut sugar, and 2 Tbsp. agave and pulse to combine. Pulse in sweetened shredded coconut.
- Transfer coconut-oat mixture to baking dish and pack evenly across bottom of dish, tamping and smoothing with the bottom of a dry measuring cup (the more compact it is, the better it will hold together when baked).Pulse dates, lime zest, and lime juice in food processor, scraping down sides as needed, until smooth. Spread date purée evenly over coconut-oat mixture, leaving a 1/2-inch border around edges.Chop remaining 1/4 cup almonds and mix in a small bowl with unsweetened coconut flakes, unsweetened shredded coconut, and remaining 2 tsp. agave. Scatter evenly over date purée and press in lightly with your hands. Bake until top and bottom are browned and edges are very firm, 40-45 minutes. Let cool before cutting into eight rectangles.
- Do Ahead:
- Bars can be baked 3 days ahead. Store airtight at room temperature.
COCONUT-DATE BARS
This easy, no-bake dessert has just three healthy ingredients: dates, shredded coconut, and chopped walnuts.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Number Of Ingredients 3
Steps:
- Sprinkle 2 tablespoons coconut over the bottom of an 8-inch square baking dish. Firmly press dates into coconut, covering bottom of dish. Sprinkle with remaining tablespoon coconut and the walnuts, gently pressing into dates. Cut into 2-inch squares.
Nutrition Facts : Calories 194 g, Fat 2 g, Fiber 5 g, Protein 2 g
CHOCOLATE COCONUT DATE BARS
These chocolate coconut date bars are a healthy snack idea.
Provided by Dawn Perry
Categories Breakfast Vegetarian Kid-Friendly Quick & Easy High Fiber Date Coconut Healthy Bon Appétit snack snack week Small Plates
Yield Makes 12
Number Of Ingredients 10
Steps:
- Coat 8x8" baking pan with nonstick vegetable oil spray; line with parchment, leaving overhang on all sides. Process 2 cups pitted Medjool dates, 3/4 cup raw cacao powder, 3/4 cup unsweetened shredded coconut, 1/4 cup cacao nibs, 2 tablespoons agave syrup, 1 teaspoon kosher salt, and 2 tablespoons water in a food processor until smooth (you may need to stop and scrape down sides a few times). Press mixture firmly into prepared pan. Scatter 1/4 cup unsweetened shredded coconut over top; press to adhere. Cut into bars.
CASHEW-DATE-COCONUT ENERGY BARS
If you're concerned about what goes into store-bought energy bars, make your own.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h30m
Yield Makes 12 bars
Number Of Ingredients 10
Steps:
- First, coat an 8-inch square baking pan with nonstick cooking spray. Line with parchment; spray parchment. In a bowl, combine cashews, crispy brown-rice cereal, rolled oats, dates, and coconut. In a small saucepan, stir together cashew butter, butter, and honey over medium heat until butter melts and mixture is smooth. Pour over dry mixture, stirring to coat evenly. Press into pan. Refrigerate at least 2 hours. Remove from pan, drizzle with melted chocolate, and refrigerate again until firm, about 5 minutes. Cut into bars. Store in a cool place, covered, up to 1 week.
COCONUT DATE BARS
Steps:
- Blend almonds and coconut in a food processor; add dates and pulse until combined. Add cashews and coconut oil; pulse until mixture is thick and sticks together.
- Transfer to a sheet of waxed paper; form into a square, folding sides of waxed paper over the top.
- Refrigerate until solid, at least 30 minutes.
Tips:
- Use a food processor to quickly and easily chop the dates and nuts.
- If you don't have a food processor, you can chop the dates and nuts by hand with a knife. Just be sure to chop them very finely.
- If you want a chewier bar, use more dates. If you want a less chewy bar, use more oats.
- You can use any type of nut butter you like in this recipe. I used almond butter, but peanut butter, cashew butter, or sunflower seed butter would all work well.
- If you don't have any nut butter, you can use coconut oil or melted butter instead.
- Be sure to press the mixture firmly into the pan before baking. This will help the bars hold together.
- Let the bars cool completely before cutting them. This will help them stay intact.
Conclusion:
These coconut date bars are a delicious and healthy snack that are perfect for on-the-go. They are made with wholesome ingredients and are naturally sweetened with dates. They are also gluten-free and vegan. So, whether you are looking for a healthy snack or a sweet treat, these coconut date bars are a great option.
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