Chocolate Coconut Date Bars Recipe
By: Barb Biagioli
A healthier take on your typical holiday sweet treats, these coconut date bars are a cross between no-bake cookies and granola bars. They are perfectly sweetened with the date themselves and a hint of maple syrup, topped with dark chocolate and crunchy coconut – a yummy combination of sweet and salty, creamy and crunchy, and a nice reprieve from all the pumpkin, pecan, and sweet potato pie. Bring on the chocolate and coconut!
Coconut Date Bars Recipe
Prep Time: 10 minutes | Cook Time: 60 minutes | Total Time: 1 hour and 10 minutes | Servings: 6
INGREDIENTS
1 ¼ cup dates (Medjool preferred), pitted
1 cup toasted coconut flakes
½ cup almond butter
¼ cup maple syrup
½ cup dark chocolate, chopped
1 tsp coconut oil
INSTRUCTIONS
1. Place the dates into a food processor and blend a ball of dough starts to form. Combine the almond butter and maple syrup in a small bowl. Whisk together to form a caramel sauce. Add coconut flakes and pour mixture into processor with the date dough. Turn off the food processor and separate the date ball with your hands into smaller pieces.
2. Prepare a 6x6 pan with parchment paper and press the dough mixture evenly into the bottom. Cover and chill for 1 hour.
3. Prepare a baking sheet with parchment paper, set aside. In a small saucepan, combine the dark chocolate and coconut oil, careful not to overheat. Whisk until melted and remove from stovetop.
4. Remove the dough from the pan and cut into 6 bars. Dip the bottoms of the bar into the chocolate and place on the baking sheet. Repeat until all bars have been dipped in chocolate. Drizzle the remaining chocolate over the bars and sprinkle each with toasted coconut flakes. Chill until the chocolate has solidified and serve.
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