Coconut & Date Bars

Coconut & Date Bars

10 minutes, rest for 30 minutes · 5 ingredients


 1 cup pitted-medjool dates 
 1 cup unsweetened fine ground coconut
 1/2 cup raw almonds (or walnuts)
 1 cup raw cashews
 1/3 cup almond butter
 2 tablespoons flax seeds

Yields 4 servings


  1. 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.
  2. Place the almonds and cashews in a food processor bowl and grind until they reach a grainy consistency.
  3. In the same bowl, add the rest of the ingredients and pulse until you get a sticky mixture.
  4. Transfer the mixture into the pan and press it firmly using your hands or something flat like a measuring cup or a spatula.
  5. Refrigerate for 1-2 hours or put in the freezer for 30 minutes until set.
  6. Remove from the pan using the extra parchment paper hanging from the sides, and slice into bars with a sharp knife into 10 pieces.


Store the coconut date bars in an airtight container in the fridge for up to 1 week. You can also freeze them for up to 3 months.

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