Ingredients
1 ½ cups pitted Medjool dates (soft, or soaked if dry)
1 cup unsweetened shredded coconut
¾ cup raw almonds (or cashews)
½ tsp pure vanilla extract (optional)
Pinch of sea salt
2 tbsp water (as needed, for blending)
Instructions
Prep your dates: If your dates are firm or dry, soak them in warm water for 10 minutes, then drain well.
Process nuts first: In a food processor, pulse the almonds until finely chopped (but not powdered).
Add remaining ingredients: Toss in the dates, shredded coconut, vanilla extract (if using), and sea salt.
Blend: Pulse until the mixture starts to clump together and becomes sticky. If it’s too dry, add water 1 teaspoon at a time.
Press into pan: Line a small square pan (8×8 or similar) with parchment. Press the mixture in evenly and firmly.
Chill: Refrigerate for 20–30 minutes to set.
Slice: Cut into squares or bars. Store in an airtight container in the fridge for up to 1 week.
Notes
Use soft Medjool dates for best results. If using Deglet Noor or another variety, soak and measure after draining.
Almonds can be replaced with walnuts, pecans, or cashews for a flavor twist.
For a chocolate version, add 2 tbsp cacao powder and 2 tbsp mini dark chocolate chips.
Freezer-friendly: Store in a sealed container for up to 3 months — no thawing needed!
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: No-Bake
- Cuisine: Healthy, Plant-Based
- Diet: Gluten Free
Nutrition
- Serving Size: 1 square
- Calories: 140 kcal
- Sugar: 13g
- Sodium: 15mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg