Coconut Date Snack Bars.
User Reviews
5
Coconut Date Snack Bars.
Description
The recipe starts by toasting small shredded coconut until golden, enhancing its flavor. Dates and the coconut are then processed until smooth, followed by nuts and seeds blended into a coarse texture. Oats are added gradually, broken down partially to blend well without losing all texture, then almond butter, maple syrup, and salt complete the mix.
The doughy mixture is pressed firmly into a parchment-lined pan, chilled to set, then topped with melted chocolate drizzles. The bars combine a chewy, slightly crunchy texture from the nuts and seeds with the soft sweetness of dates and the tropical flavor of coconut. This makes a satisfying snack bar with balanced sweetness and nuttiness.
The note suggests flexibility in ingredients: oats can be omitted for grain-free bars by increasing nuts and seeds, and almond butter can be replaced with sunflower seed butter for nut-free versions. Maple syrup can be substituted with agave or brown rice syrup. The bars keep refrigerated for up to three weeks or can be frozen for a few months.
Ingredients
- 1 cup coconut Use small shreds that are super fresh and white, dried shredded
- 10 date pitted, soft
- 1/2-1 cup nuts such as pecans, pumpkin, chia seeds, cashews, etc
- 1/2-1 cup seeds such as pecans, pumpkin, chia seeds, cashews, etc
- 1 cup old fashioned oats
- 1/4 tsp salt
- 1/4 cup almond butter
- 3-4 tsp maple syrup
- 1/4 cup chocolate chips
Instructions
- Add the coconut to a skillet over medium heat, and toast until lightly golden. Once the pan is heated, the coconut toasts really quickly, so watch the pan closely for about 3-4 minutes. Cool for a few min s
- Transfer the coconut and dates to a food processor, and process until dates have broken down consistently.
- Add the seeds and nuts and process again until they are a coarse mixture and there are no large pieces. Add half of the oats and process again to break them down.
- Add the rest of the oats, almond butter, maple syrup, and salt. Pulse a couple of times for the mixture to completely mix in. If the mixture isn't sticky enough, add another tsp of maple syrup, and pulse a couple of times again, then transfer this doughy mixture to a parchment-lined brownie pan. Press it down really well using a spatula or a spoon.
- Melt the chocolate on a double boiler until completely melted, then drizzle all over. Let the brownie pan sit in the fridge for at least an hour to set, then slice.Store in the fridge for up to a week.
Notes
- Omit oats to make these bars grain-free and increase nuts and seeds instead.
- Use seeds and sunflower seed butter to adapt the recipe for nut-free diets.
- Agave or brown rice syrup can substitute for maple syrup if preferred.
- Store bars refrigerated for up to three weeks or freeze for longer storage up to several months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 272 kcal
% Daily Value*
| Calories | 272kcal | 14% |
| Carbohydrates | 25g | 8% |
| Protein | 6g | 12% |
| Fat | 18g | 28% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 1mg | 0% |
| Sodium | 83mg | 3% |
| Potassium | 276mg | 6% |
| Fiber | 5g | 20% |
| Sugar | 12g | 24% |
| Vitamin A | 13IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 55mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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