Go Back

No-Bake Coconut Date Bars

These no-bake coconut date bars combine chewy medjool dates with toasted shredded coconut and creamy almond butter, pressed into a pan to create a dense, sticky snack. Once chilled, they have a firm, chewy texture with a rich coconut aroma and a touch of sweetness, perfect for a quick treat or snack. The process involves blending, pressing, and chilling for a wholesome, nostalgic bite without any oven time.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 2 hours
Servings: 12
Course: Main Course
Cuisine: Healthy
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups Medjool dates pitted, soaked if dry
  • 1 cup unsweetened shredded coconut lightly toasted for more flavor
  • 1/2 cup almond butter or cashew/peanut butter
  • 2 tablespoons coconut oil melted
  • 1 teaspoon vanilla extract optional but recommended
  • 1/4 teaspoon sea salt enhances sweetness

Equipment

  • Food processor
  • 20x20cm (8x8 inch) dish
  • Parchment paper
  • Spatula
  • Sharp knife

Method
 

  1. Place the pitted medjool dates into your food processor and pulse until they break down into a sticky, paste-like consistency. If your dates are dry, soak them in warm water for 10 minutes beforehand, then drain thoroughly.
  2. Add the shredded coconut, almond butter, melted coconut oil, vanilla extract, and sea salt to the processor. Blend everything together until the mixture is well combined, sticky, and begins to hold together when pressed, about 1-2 minutes. Scrape down the sides as needed.
  3. Transfer the mixture to a parchment-lined 20x20cm (8x8 inch) dish. Use a spatula to press the mixture firmly into the pan, smoothing out the top until it’s even and compact.
  4. If desired, sprinkle chopped nuts or dried fruit on top and gently press them into the surface for added texture and flavor.
  5. Place the dish in the refrigerator and chill for at least 2 hours, or until the mixture is firm and set. For quicker results, you can freeze it for about 45 minutes.
  6. Once chilled and firm, lift the entire block out of the dish using the parchment paper. Use a sharp knife to cut into 12 even squares or bars.
  7. Let the bars sit at room temperature for 10 minutes before serving to soften slightly and enhance flavor. Enjoy these chewy, coconut-scented treats right away or store in an airtight container in the fridge for up to a week.

Notes

For extra flavor, toast the shredded coconut lightly before blending. Adjust sweetness by varying the number of dates. These bars are best stored in the fridge and enjoyed within a week for optimal freshness.