5 from 15 votes
Coconut Date Snack Bars.
These Coconut Date Snack Bars bring together toasted shredded coconut, soft pitted dates, nuts, seeds, oats, almond butter, and maple syrup for a chewy, naturally sweet snack. A drizzle of melted chocolate adds richness and contrast. The ingredients combine into a firm, sliceable bar after chilling, making them convenient for on-the-go snacking or light energy boosts.
Prep Time
10 mins
Cook Time
4 mins
Total Time
14 mins
Servings:
8
Calories:
272 kcal
Course:
Snacks
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 272
% 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.