No-Bake Toasted Coconut, Date, and Nut Bars

By • February 11, 2014 23 Comments

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Author Notes: I’ve combined some of my favorite ingredients into a no-bake snack bar that is seriously addicting. Cashews provide a delicate crunch, medjool dates add just the right amount of sweetness, coconut oil is the binder and coconut butter…well, coconut butter is my new favorite ingredient. Don’t tell anyone, but I eat it straight from the jar with a spoon. It’s a thick purée made from the entire coconut and if you’ve never tried it you are seriously missing out. Toasted coconut is the final key ingredient that gives these snacks their signature flavor. Make these bars now and thank me later. Jennifer Farley | Savory Simple

Makes 8 bars

  • 2/3 cup unsweetened shredded coconut
  • 2 cups unsalted cashews
  • 1 cup medjool dates, pitted
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon sea salt
  • 1/4 cup plus 2 tablespoons coconut butter
  • 1 tablespoon coconut oil
  1. Preheat the oven to 350° F.
  2. Spread the coconut evenly across a baking sheet and toast in the oven for 3 minutes. Stir well and then cook for another 2 minutes, or until golden and fragrant.
  3. Set the toasted coconut aside and use the same baking sheet to toast the cashews for an additional 5 minutes, or until fragrant.
  4. Add the coconut, cashews, dates, cinnamon, and salt into a food processor.
  5. Pulse the ingredients until they’re crumb-sized (a few larger pieces are fine).
  6. Add the coconut butter and 1/2 tablespoon coconut oil to the food processor and continue pulsing until the mixture begins to clump. If it seems dry, add another 1/2 tablespoon of coconut oil.
  7. Line an 8 x 8-inch brownie pan with parchment paper, allowing two sides to hang over the side of the pan. Dab a bit of coconut oil on the brownie pan to help the parchment stick to the two longer sides. Press the mixture into the pan, using a piece of plastic wrap to help flatten the mixture evenly. Freeze the mixture for 15 to 20 minutes and then slice the bars into 8 pieces.
  8. Wrap the bars individually and store in the refrigerator or freezer. (I personally like them frozen!)

More Great Recipes: Snacks|Fruit|Breakfast & Brunch|Coconut|Breakfast

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Comments (23) Questions (1)

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5 months ago chris

This is a most excellent recipe! I assumed that coconut butter was the same thing as coconut manna; and used up all the dates that were getting hard in the refrigerator. I thought I had cashews, but didn't ... I'm pleased to report that almonds are a delicious substitute. My 4 y/o granddaughter is thrilled to eat one of these bars in the car, on her way to pre-school.

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6 months ago Alyson Boyd

Made these recently and they are absolutely fantastic! A few taste testers loved them as well. Only warning is that they are very addicting. Looking forward to playing with different nuts and add-ins.

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12 months ago glost

Speechless. It's superb!

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about 1 year ago Athena R Rodicio

If I were to add oats how much more coconut butter and oil would I have to add to make it combine and not be too dry?

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about 1 year ago Pinkpajamas

Try throwing in a handful of cacao nibs and a few dried chiltepin chiles, for a little kick! Delicious.

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over 1 year ago Rachel King

These look delicious, Could I replace the coconut oil for another oil as I've run out... Bank holiday nightmares!

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over 1 year ago marija

made it this morning, haven't even measured the ingredients, used coconut manna, omitted cinnamon, and added a tiny bit of agave sirup, this is such a delicious snack idea and I imagine very easy to play with different ingredients, thank you so much, huge thumbs up!

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over 1 year ago Samantha Riegel Burbank

These bars are soooo yummy! The only thing is that mine came out really crumbly... Any advice?

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over 1 year ago Jennifer Farley | Savory Simple

Next time try adding more coconut oil and that should do the trick. Maybe 1/2 - 1 tablespoon and see how that works.

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over 1 year ago Tiffany

Are the cashews raw or roasted?

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over 1 year ago Jennifer Farley | Savory Simple

You will find the answers you seek if you read the directions ;)

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about 1 month ago Adrienne

I've read the directions 3 times now and unless I'm missing something, you say "unsalted cashews" that does not reveal whether or not they are raw or roasted. Please indicate which.

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about 1 month ago Stephanie

Says to toast the cashews for 5 minutes, so I presume "raw."

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over 1 year ago Alisha

Do you have nutitional info on these?

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over 1 year ago Rina

Didn't have coconut butter on hand so I added a couple more tablespoons or coconut oil. This is AMAZING. Definitely eat frozen!

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over 1 year ago Diane

Super delicious recipe! You deserve a genius award for this!
I enjoy these frozen or cold too.

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over 1 year ago Rachel

These look scrumptious. I've made something similar recently, although I added raw cacao powder and didn't have the shredded coconut or the cinnamon. Raw is just so tasty.

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over 1 year ago Burf

Great job. I've found a new fix for my LaraBar addiction. You can also put your food processor to work to make your own coconut butter, http://food52.com/blog... Again, congratz.

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over 1 year ago Julie DuBose

Is coconut butter now carried at Whole Foods?

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over 1 year ago Christine

Yes, I just bought a jar at Whole Foods today.

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over 1 year ago Jennifer Farley | Savory Simple

Yes and sometimes I see it discounted on Amazon as well.

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over 1 year ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Coconut butter appears twice in the ingredient list. Which is the correct amount? Thank you. ;o)

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over 1 year ago Jennifer Farley | Savory Simple

The correct amount is 1/4 cup + 2 tablespoons coconut butter.