Published 1/15/2018 • Updated 10/3/2018
What You Need to Make Chocolate Coconut Date Bars
Dates: Lee and I use dates as a base in most of our balls, no-bake bars, or if we need a natural sweetener in a cookie or frosting. They are little morsels of natural sugar and a great alternative to refined sugars. You don’t need many dates to make something sweet! Shredded Coconut: We use unsweetened coconut flakes for this recipe, as the dates make everything sweet enough! Cashews: Cashews add a little bit of healthy fats and a velvety texture. Cocoa Powder: This forms the rich chocolate base for our date bars. We use unsweetened cocoa powder. Vanilla: This aromatic flavor ties everything together. Food Processor: We love using our high-speed food processor for this recipe as it blends everything super smooth, making it easy to shape the dough into bars!
Chocolate Coconut Date Bar Variations and Substitutions
Nut Switch-Up: While cashews are a classic choice, feel free to explore other nuts like almonds or macadamia nuts for a different flavor profile. Superfood Boost: Want to boost the nutritional profile of your bars? Add a tablespoon of chia seeds or ground flaxseed to the mixture for a dose of omega-3 fatty acids and fiber. Chocolate Drizzle: Add a drizzle of dark chocolate over your energy bars for a more indulgent twist.
Storage + Freezer Directions
We keep our date bars covered in the fridge for up to 1 week. For longer storage, we recommend freezing them individually for up to 3 months. When you’re ready to eat them again, let them thaw at room temperature. I love them in the morning for a quick snack or as the perfect sweet treat after dinner. You just can’t go wrong. Chocolate + Coconut = a DREAM combo!
How long does it take to make Chocolate Coconut Date Bars?
It takes around 20 minutes of prep time with around 30 minutes to an hour of chilling time in the freezer!
Date Recipes
Bacon-Wrapped Dates Stuffed with Goat Cheese Dark Chocolate Date Protein Smoothie Peanut Butter Energy Balls Healthy Salted Caramel Cups
