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No-Bake Coconut Date Bars

These no-bake coconut date bars are a nostalgic treat made with sticky Medjool dates, toasted shredded coconut, and creamy nut butter. They come together with a simple blending and pressing process, resulting in chewy, golden bars with a rich coconut aroma and satisfying texture. Perfect for a quick sweet fix that feels both wholesome and indulgent.
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Prep Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 8
Course: Main Course
Cuisine: Modern
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup cup Medjool dates pitted and roughly chopped
  • 1/2 cup cup unsweetened shredded coconut lightly toasted
  • 1/4 cup cup nut butter almond, peanut, or cashew
  • 1 teaspoon tsp vanilla extract
  • Pinch sea salt
  • 1 teaspoon tsp coconut oil optional, for easier binding

Equipment

  • Food processor
  • 20x20cm (8x8 inch) pan
  • Parchment paper
  • Spatula
  • Knife

Method
 

  1. Place the toasted shredded coconut in the food processor and pulse a few times to break it down into smaller pieces.
  2. Add the pitted, chopped Medjool dates to the food processor and pulse until they form a sticky, paste-like consistency, about 30 seconds. You should see a thick, caramel-colored mixture that sticks to the sides of the bowl.
  3. Add the nut butter, vanilla extract, a pinch of sea salt, and coconut oil (if using) to the food processor. Blend again until all ingredients are fully combined and the mixture is smooth and sticky, about 1 minute.
  4. Check the consistency; it should be cohesive and slightly sticky. If it feels too crumbly, add a teaspoon of coconut oil and pulse a few more times to help it come together.
  5. Line your 20x20cm pan with parchment paper, leaving some overhang for easy removal.
  6. Transfer the mixture to the prepared pan. Use a spatula or your fingers to press it evenly into the pan, smoothing out the top and pressing firmly to compact the mixture tightly.
  7. Place the pan in the refrigerator and chill for at least 1 hour until the mixture is firm and set.
  8. Once chilled, lift out the entire block using the parchment overhang. Place on a cutting board and cut into bars or squares with a sharp knife.
  9. Arrange the bars on a serving plate and enjoy immediately, or store in an airtight container in the fridge for up to a week.

Notes

For extra flavor, sprinkle with a little extra toasted coconut or drizzle with melted chocolate before serving.