Coconut Date Bars
Hi friends!
I hope you had a scrumptious Mothers Day! As promised, today I am sharing one of my moms favorite recipes…COCONUT DATE BARS!!!
These coconut date bars are flaky on top, gooey in the middle, and all together the perfect treat!
Made with OATS (for fiber), DATES (for sweetness), and COCONUT (for a slight tropical flare), these flavors meld together for the perfect granola-like snack bar! Make ahead to have sustaining energy and a snack in a pinch all week long! Perfect for pre-workout energy or to replace a processed or packaged snack (and sweet enough for dessert!)…all for 200 calories, 3g fiber, 3g protein per serving.
- Filling:
- 1 cup chopped dates (8 oz)
- ½ cup unsweetened dried cherries, chopped (I used Trader Joes)
- ½ cup shredded, unsweetened coconut
- ¾ cup soy* milk
- 1 tsp pure vanilla extract
- Granola Base:
- 1 cup quick oats (not instant)
- 1 cup rolled oats
- ¾ cup whole wheat pastry flour (can substitute gluten free flour)
- ½ cup coconut sugar
- ½ tsp baking soda
- ½ tsp cinnamon
- ½ cup coconut oil, melted
- Dash salt
- Extra unsweetened shredded coconut for topping
- *I have not tried dairy, almond, or coconut milk, but think they would all work.
- Instructions:
- To prepare filling, in a medium-sized saucepan over medium heat, combine dates, cherries, coconut, and milk. Stir occasionally until mixture boils and thickens. This takes approximately 15 minutes.
- Remove from heat and mix in vanilla. Set aside to cool.
- To make the granola base and topping, combine oats, flour, sugar, baking soda, and cinnamon in a medium bowl. Mix to combine.
- Pour melted coconut oil into dry ingredient mixture and stir with a wooden spoon until thoroughly moistened.
- Press 3 cups of the oat mixture into the bottom of an 8 x 8 pan, so it is thoroughly covered. Refrigerate for about 30 minutes to harden.
- Preheat oven to 350°F. Once your base oat mixture hardens spread the cooled date filling evenly on top.
- Sprinkle the remaining granola mixture (about ¾ cup) on top, and additional unsweetened shredded coconut, if desired.
- Bake in preheated oven for 25-30 minutes, or until the granola topping is slightly browned and crisp.
- Allow to cool to room temperature before cutting into 2-inch squares.
To prepare filling, in a medium-sized saucepan over medium heat, combine dates, cherries, coconut, and milk. Stir occasionally until mixture boils and thickens. This takes approximately 15 minutes. Remove from heat and mix in vanilla. Set aside to cool.
To make the granola base and topping, combine oats, flour, sugar, baking soda, and cinnamon in a medium bowl. Mix to combine. Pour melted coconut oil into dry ingredient mixture and stir with a wooden spoon until thoroughly moistened.
Press 3 cups of the oat mixture into the bottom of an 8 x 8 pan, so it is thoroughly covered. Refrigerate for about 30 minutes to harden.
Preheat oven to 350°F. Once your base oat mixture hardens spread the cooled date filling evenly on top.
Sprinkle the remaining granola mixture (about ¾ cup) on top, and additional unsweetened shredded coconut, if desired.
Bake in preheated oven for 25-30 minutes, or until the granola topping is slightly browned and crisp.
Allow to cool to room temperature before cutting into ~2-inch squares.
Bonus…these 100% fit in a get-fit for summer healthy eating plan!!!
What’s your favorite pre-workout snack???
XO
These look delicious- perfect for a healthy snack to take on the go! And I love that you use dates as a natural sweetener!
Thanks Sonali! XO
Thank you for this amazing recipe! I used unsweetened almond milk instead of soy milk, & it worked fabulously! I did add a sploosh or two more than 3/4 cup, though.
Cheers!