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No-Bake Coconut Date Bars

These chewy, caramel-like bars are made by blending softened dates into a sticky paste, which forms the base for a no-bake treat. Mixed with shredded coconut and nuts, then set with coconut oil, they develop a luscious, dense texture with a rich, natural sweetness that mimics traditional caramel bars. The final result is an enticing, glossy square that’s perfect for quick snacks or satisfying sweet cravings.
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Prep Time 15 minutes
Total Time 2 hours
Servings: 12
Course: Main Course
Cuisine: Healthy
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup cups pitted Medjool dates soaked for 10 minutes if dry
  • 1/2 cup cups unsweetened shredded coconut lightly toasted if desired
  • 2 tablespoons tbsp coconut oil melted
  • 1/4 cup cups chopped almonds or cashews toasted optional
  • 1 teaspoon tsp vanilla extract
  • a pinch sea salt
  • optional dark chocolate chips or drizzle for topping

Equipment

  • Food processor
  • Square baking dish
  • Parchment paper
  • Spatula
  • Knife

Method
 

  1. Line your square baking dish with parchment paper, leaving some overhang for easy removal.
  2. Add the soaked dates and a pinch of salt to your food processor. Pulse until they break down and form a sticky, cohesive paste—this takes about 30 seconds. The mixture should feel thick and gooey when pressed between fingers.
  3. Transfer the date paste to a mixing bowl. Stir in the shredded coconut and chopped nuts until evenly combined. The mixture will be sticky and slightly textured, with bits of nuts visible throughout.
  4. Warm the coconut oil until just melted, about 20 seconds in the microwave. Pour it over the mixture and fold everything together thoroughly until the mixture looks glossy and well-coated—this helps it stick together nicely.
  5. Transfer the mixture into the prepared dish. Use a spatula or your fingers to press it down firmly and evenly across the dish. Aim for about 2 cm thickness and smooth the top for a neat appearance.
  6. Place the dish in the fridge and chill for at least 2 hours, or until the mixture is firm and set. If you're in a hurry, pop it in the freezer for about 30 minutes to speed up the process.
  7. Once set, lift the entire block out of the dish using the parchment overhang. Place on a cutting board and slice into squares or rectangles with a sharp knife dipped in hot water for clean cuts.
  8. If desired, melt some dark chocolate and drizzle over the bars or sprinkle with extra shredded coconut for added flavor and presentation. Serve immediately or store in the fridge for later.

Notes

For a richer flavor, toast the shredded coconut and nuts before mixing. Using very soft, well-soaked dates helps achieve a smooth, caramel-like texture. Dipping your knife in hot water between cuts ensures clean slices through sticky bars.