Make Ahead

No-Bake Toasted Coconut, Date, and Nut Bars

by:
February 11, 2014
5
3 Ratings
No-Bake Toasted Coconut, Date, and Nut Bars
  • Makes 8 bars
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

What You'll Need
Ingredients
  • 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
Directions
  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!)
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Jennifer Farley | Savory Simple
I'm a full time freelance recipe developer, food photographer and blogger living in Washington DC. I graduated in 2009 from the Culinary Arts program at L'Academie de Cuisine and have worked professionally as a pastry chef and cooking instructor. I recently published my first cookbook. My work has been featured by Williams-Sonoma, Bon Appetit, The Huffington Post, Marcus Sammuelsson and Cosmopolitan Magazine.

Popular on Food52

25 Reviews

bmorecupcake
bmorecupcake July 2, 2016
Thanks for the recipe. First one of these bars "no bake" bars I've tried that I liked.
I thought the remark about reading the directions was uncalled for. It's not immediately clear. Someone new to cooking could think the cashews were toasted to begin with because the wording is ambiguous. I.e., "toast the cashews for an additional 5 minutes" could be interpreted as, take your already toasted cashews and toast them for 5 minutes more. If we're being pick, how could this be no-bake when I have to turn on the oven to toast not one, but two ingredients.

Also wanted to say coconut manna doesn't taste like raw coconut butters to me. I think it is a slightly different product.
 
Suzy's M.
Suzy's M. November 23, 2015
If I make the recipe as written what is the calorie and fat content?? Thanks
 
chris
chris March 24, 2015
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.
 
Alyson B.
Alyson B. February 21, 2015
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.
 
glost
glost September 6, 2014
Speechless. It's superb!
 
Athena R.
Athena R. August 25, 2014
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?
 
Pinkpajamas
Pinkpajamas August 18, 2014
Try throwing in a handful of cacao nibs and a few dried chiltepin chiles, for a little kick! Delicious.
 
Rachel K.
Rachel K. May 4, 2014
These look delicious, Could I replace the coconut oil for another oil as I've run out... Bank holiday nightmares!
 
marija
marija March 18, 2014
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!
 
Samantha R.
Samantha R. March 12, 2014
These bars are soooo yummy! The only thing is that mine came out really crumbly... Any advice?
 
Jennifer F.
Jennifer F. March 12, 2014
Next time try adding more coconut oil and that should do the trick. Maybe 1/2 - 1 tablespoon and see how that works.
 
Tiffany
Tiffany March 10, 2014
Are the cashews raw or roasted?
 
Jennifer F.
Jennifer F. March 10, 2014
You will find the answers you seek if you read the directions ;)
 
Adrienne
Adrienne July 8, 2015
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.
 
Stephanie
Stephanie July 28, 2015
Says to toast the cashews for 5 minutes, so I presume "raw."
 
Alisha
Alisha March 2, 2014
Do you have nutitional info on these?
 
Rina
Rina February 22, 2014
Didn't have coconut butter on hand so I added a couple more tablespoons or coconut oil. This is AMAZING. Definitely eat frozen!
 
Diane
Diane February 20, 2014
Super delicious recipe! You deserve a genius award for this!
I enjoy these frozen or cold too.
 
Rachel
Rachel February 18, 2014
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.
 
Burf
Burf February 16, 2014
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/5978-whip-up-your-own-coconut-butter Again, congratz.
 
Julie D.
Julie D. February 15, 2014
Is coconut butter now carried at Whole Foods?
 
Christine
Christine February 16, 2014
Yes, I just bought a jar at Whole Foods today.
 
Jennifer F.
Jennifer F. February 19, 2014
Yes and sometimes I see it discounted on Amazon as well.
 
AntoniaJames
AntoniaJames February 12, 2014
Coconut butter appears twice in the ingredient list. Which is the correct amount? Thank you. ;o)
 
Jennifer F.
Jennifer F. February 12, 2014
The correct amount is 1/4 cup + 2 tablespoons coconut butter.