COCONUT DATE BARS
The on-the-go, travel-light snack bar. Derived from a famous raw food bar and the ultimate in 'foodie!' This is a great snack for the active lifestyle and impressive to hand out to others. As an outdoor professional I take these in the back country and they need not be refrigerated and give great energy. Cut into bars and enjoy or wrap individually for on the go.
Provided by Lacy Wilson
Categories Desserts Cookies Fruit Cookie Recipes Date
Time 40m
Yield 4
Number Of Ingredients 5
Steps:
- Blend almonds and coconut in a food processor; add dates and pulse until combined. Add cashews and coconut oil; pulse until mixture is thick and sticks together. Transfer to a sheet of waxed paper; form into a square, folding sides of waxed paper over the top. Refrigerate until solid, at least 30 minutes.
Nutrition Facts : Calories 249 calories, Carbohydrate 22.9 g, Fat 17.3 g, Fiber 4.7 g, Protein 4.5 g, SaturatedFat 8.8 g, Sodium 60.5 mg, Sugar 14.8 g
COCONUT-DATE POWER BREAKFAST BARS
Five different types of coconut, plus almonds, oats, and whole wheat flour go into our quintuple-threat, nutrient-dense breakfast or snack bars.
Provided by Chris Morocco
Categories Bon Appétit Breakfast Coconut Healthy Date Whole Wheat Oat Almond Vegan Vegetarian Pescatarian Peanut Free Soy Free Kosher Diabetes-Friendly
Yield Serves 8
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F. Lightly coat an 8-by-8-inch baking dish with nonstick spray, then line with 2 sheets of parchment, leaving overhang on all sides. Bring dates and 1 cup water to a boil in a small saucepan. Reduce heat and simmer until liquid is almost completely evaporated. Let cool.
- Meanwhile, pulse whole wheat flour, oats, salt, baking powder, and 1 cup almonds in a food processor until almonds are very finely ground, about 1 minute. Add oil, butter, coconut sugar, and 2 Tbsp. agave and pulse to combine. Pulse in sweetened shredded coconut.
- Transfer coconut-oat mixture to baking dish and pack evenly across bottom of dish, tamping and smoothing with the bottom of a dry measuring cup (the more compact it is, the better it will hold together when baked).Pulse dates, lime zest, and lime juice in food processor, scraping down sides as needed, until smooth. Spread date purée evenly over coconut-oat mixture, leaving a 1/2-inch border around edges.Chop remaining 1/4 cup almonds and mix in a small bowl with unsweetened coconut flakes, unsweetened shredded coconut, and remaining 2 tsp. agave. Scatter evenly over date purée and press in lightly with your hands. Bake until top and bottom are browned and edges are very firm, 40-45 minutes. Let cool before cutting into eight rectangles.
- Do Ahead:
- Bars can be baked 3 days ahead. Store airtight at room temperature.
COCONUT-DATE BARS
This easy, no-bake dessert has just three healthy ingredients: dates, shredded coconut, and chopped walnuts.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Number Of Ingredients 3
Steps:
- Sprinkle 2 tablespoons coconut over the bottom of an 8-inch square baking dish. Firmly press dates into coconut, covering bottom of dish. Sprinkle with remaining tablespoon coconut and the walnuts, gently pressing into dates. Cut into 2-inch squares.
Nutrition Facts : Calories 194 g, Fat 2 g, Fiber 5 g, Protein 2 g
CHEF JOHN'S CHOCOLATE ENERGY BARS
If you compare these chocolate energy bars to similar fruit/nut bars sold at the store, I think they taste better, are nutritionally superior, and probably cheaper to make at home. The only problem is they look so good it takes your brain a millisecond to process that they're not going to taste like the fudge brownies they resemble.
Provided by Chef John
Categories Appetizers and Snacks Snacks Granola Bar Recipes
Time 3h
Yield 12
Number Of Ingredients 10
Steps:
- Place cashews, almonds, coconut, dates, cocoa, coconut oil, vanilla, cold coffee, cayenne and salt in the bowl of a food processor. Pulse on and off to start. Process about 1 minute; check to ensure mixture is sticky and moist enough to stick together. Add more coffee if needed. Continue to process until mixture becomes a chunky mass.
- Line a baking pan with plastic wrap. Scoop mixture into pan. Press down with a spatula until mixture is even. Place a layer of plastic wrap on the surface and smooth again with your hands.
- Refrigerate until cold and firm, 2 or 3 hours.
- Remove from the pan and unwrap. Cut into bars of your preferred size. Store in a zip top back in the refrigerator.
Nutrition Facts : Calories 342.7 calories, Carbohydrate 36 g, Fat 22.2 g, Fiber 6.9 g, Protein 8.1 g, SaturatedFat 7.2 g, Sodium 229.6 mg, Sugar 21 g
CASHEW-DATE-COCONUT ENERGY BARS
If you're concerned about what goes into store-bought energy bars, make your own.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h30m
Yield Makes 12 bars
Number Of Ingredients 10
Steps:
- First, coat an 8-inch square baking pan with nonstick cooking spray. Line with parchment; spray parchment. In a bowl, combine cashews, crispy brown-rice cereal, rolled oats, dates, and coconut. In a small saucepan, stir together cashew butter, butter, and honey over medium heat until butter melts and mixture is smooth. Pour over dry mixture, stirring to coat evenly. Press into pan. Refrigerate at least 2 hours. Remove from pan, drizzle with melted chocolate, and refrigerate again until firm, about 5 minutes. Cut into bars. Store in a cool place, covered, up to 1 week.
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- Preheat oven to 350°. Lightly coat an 8x8" baking dish with nonstick spray, then line with 2 sheets of parchment, leaving overhang on all sides. Bring dates and 1 cup water to a boil in a small saucepan. Reduce heat and simmer until liquid is almost completely evaporated. Let cool.
- Meanwhile, pulse whole wheat flour, oats, salt, baking powder, and 1 cup almonds in a food processor until almonds are very finely ground, about 1 minute. Add oil, butter, coconut sugar, and 2 Tbsp. agave and pulse to combine. Pulse in sweetened shredded coconut.
- Transfer coconut-oat mixture to baking dish and pack evenly across bottom of dish, tamping and smoothing with the bottom of a dry measuring cup (the more compact it is, the better it will hold together when baked).
- Pulse dates, lime zest, and lime juice in food processor, scraping down sides as needed, until smooth. Spread date purée evenly over coconut-oat mixture, leaving a ½" border around edges.
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