Name: Coconut Date Bars
Prep time: 10 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 ½ cups Medjool dates, pitted; 1 cup almonds; ½ cup unsweetened shredded coconut (plus extra for topping); 2 tablespoons chia seeds; 2 tablespoons coconut oil; 1 teaspoon vanilla extract; Pinch of sea salt

Sweet, chewy, and loaded with nourishing ingredients, these Coconut Date Bars are a delicious no-bake snack I love turning to when I need a quick boost of energy. Made with just a few pantry staples, these bars come together easily in a food processor and chill until firm. They’re the kind of treat I feel good about eating—and sharing!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 ½ cups Medjool dates, pitted

1 cup almonds

½ cup unsweetened shredded coconut (plus extra for topping)

2 tablespoons chia seeds

2 tablespoons coconut oil

1 teaspoon vanilla extract

Pinch of sea salt

Directions

I start by lining an 8×8-inch baking dish with parchment paper to make removal easy.

I add the almonds to a food processor and pulse until they’re finely chopped.

Then I toss in the dates, shredded coconut, chia seeds, coconut oil, vanilla extract, and a pinch of sea salt. I blend everything until the mixture becomes sticky and well combined.

I press the mixture firmly and evenly into the prepared pan.

For an extra touch, I sprinkle more shredded coconut on top and press it in gently.

I refrigerate the bars for at least 1 hour to let them firm up.

Once they’re set, I lift them out of the dish and slice them into squares or rectangles.

Servings and timing

This recipe makes 12 bars.

Prep Time: 10 minutes

Chill Time: 1 hour

Total Time: 1 hour 10 minutes

Calories: 210 kcal per bar

Variations

I sometimes swap almonds for cashews or walnuts for a slightly different flavor.

Adding a tablespoon of cacao powder gives the bars a chocolatey twist.

For a protein boost, I mix in a scoop of my favorite plant-based protein powder.

A few mini dark chocolate chips folded in at the end make a fun indulgence.

If I’m out of chia seeds, flaxseeds work just as well.

Storage/Reheating

I store these bars in an airtight container in the refrigerator for up to a week. For longer storage, I keep them in the freezer for up to 2 months. I don’t need to reheat them—they’re perfect right out of the fridge or after a quick thaw from the freezer.

FAQs

How can I make these bars nut-free?

I replace almonds with sunflower seeds or pumpkin seeds to make a nut-free version that’s still full of flavor and crunch.

Can I use regular dates instead of Medjool dates?

Yes, but I make sure to soak them in warm water for 10–15 minutes first so they soften up enough to blend smoothly.

Are these bars suitable for kids?

Absolutely! They’re naturally sweet and packed with good-for-you ingredients, making them a great snack for kids.

Can I use sweetened coconut instead of unsweetened?

I prefer unsweetened to keep the sugar content low, but sweetened coconut can work if that’s what I have on hand—just know the bars will be sweeter.

Do I need a food processor?

A food processor makes the job easiest, but a high-powered blender can work in a pinch—though I might need to pause and scrape down the sides a few times.

Conclusion

These Coconut Date Bars are a staple in my kitchen for good reason: they’re quick to make, easy to store, and endlessly customizable. Whether I’m heading out the door or just need a mid-afternoon snack, I love having these wholesome, energizing bars on hand.

Recipe: