VIDEO: No-Bake Coconut Cashew Date Bars Are a Dream Come True

Shredded coconut, medjool dates, cardamom—sounds like a decadent Middle Eastern dessert, doesn’t it? Close, but these are actually the ingredients for the most gourmet nutrition bar ever.

Loaded with protein and healthy fat, our homemade coconut bars are the perfect way to energize on-the-go, mid-hike, or pre- or post-workout. And they taste like a dream—seriously, think the healthiest version of cookie dough ever, only without any added sugar. Zip. Zilch.

Press play to see how simple it is to make these delightful no-bake goodies to elevate your nutrition bar game—or serve some up on a platter as a fancy dessert, your choice. The recipe is all yours below.

Toasted Coconut Bars

Yield: 10 bars
Active Time: 8 minutes
Total Time: 30 minutes

Ingredients

2 cups, packed, unsweetened shredded coconut
1 cup raw cashew nuts
1 cup packed Medjool dates, pitted (around 12 dates)
½ teaspoon cardamom
¼ teaspoon nutmeg, freshly grated
¾ teaspoon vanilla powder
¼ teaspoon Maldon salt
¼ cup plus 2 tablespoons coconut butter or coconut manna
1 tablespoon coconut oil
Coconut chips, for garnish
Toasted pistachios, for garnish

Instructions

Preheat oven to 350 degrees and fully line an 8×8-inch baking pan with parchment paper.

On a baking sheet, toast the coconut and cashews in oven for 5 minutes, or until golden and fragrant. Let cool.

Place the toasted coconut, cashews, dates, spices, and salt in the bowl of food processor and pulse until crumb-sized. Add coconut butter and process, then add ½ tablespoon coconut oil and process until the mixture begins to clump. If too dry, add the rest of the coconut oil.

Press the mixture into pan, flattening evenly. Press coconut into the top. Garnish with pistachios. Place in freezer for 15 to 20 minutes and then slice into 10 bars. Store in the fridge or freezer.

Tip: Spraying the tin with a little cooking spray helps the parchment adhere to the pan.

Video credits
Produced and Directed by: Liza Glucoft
Director of Photography and Editor: Naeem Munaf