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No-Bake Coconut Date Bars

These no-bake coconut date bars are a nostalgic treat that combine the natural sweetness of dates with tropical shredded coconut. They come together effortlessly by blending ingredients and pressing the mixture into a pan, resulting in a chewy, dense bar with a rich coconut flavor. Perfect for a quick snack or comforting bite, they require no oven and are easy to customize with nuts or flavorings.
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Prep Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 12
Course: Main Course
Cuisine: Healthy
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups pitted Medjool dates soaked in warm water for 10 minutes if dry
  • 1 cup shredded coconut fresh or frozen, thawed
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons honey or maple syrup
  • 1/4 cup chopped nuts (optional) almonds, cashews, or sunflower seeds

Equipment

  • 20x20 cm (8x8 inch) square pan
  • Food processor
  • Spatula
  • parchment paper
  • sharp knife

Method
 

  1. Line your square pan with parchment paper, leaving some overhang for easy removal.
  2. Place the soaked and pitted dates into the food processor. Pulse until they break down into a sticky, chunky paste, about 1 minute. This releases their caramel aroma and softens them for blending.
  3. Add the shredded coconut, sea salt, vanilla extract, and honey or maple syrup to the dates in the processor. Pulse for about 30 seconds until the mixture is well combined but still has some texture. The ingredients should look glossy and sticky.
  4. If using chopped nuts, fold them in with a spatula to evenly distribute. They add crunch and texture, but can be skipped if you prefer a smoother bar.
  5. Transfer the mixture to your prepared pan. Use the back of a spatula or your fingers to press it down firmly into an even layer, ensuring no gaps or air pockets. You want a compact, dense base.
  6. Place the pan in the fridge and chill for at least 1 hour, or until the mixture is firm and holds its shape when pressed.
  7. Once chilled and set, lift the mixture out of the pan using the parchment overhang. Place on a cutting board and cut into bars or squares with a sharp knife. For clean slices, wipe the knife clean between cuts.
  8. Serve immediately or store in an airtight container in the fridge for up to 5 days. For longer storage, wrap individually and freeze for up to 3 weeks, thawing before eating.

Notes

For extra flavor, toast shredded coconut before mixing. Adjust sweetness with more or less honey/maple syrup to taste. Use your favorite nuts or seeds for variation.