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Seasonal food blog of Chef Deborah at Cuvée at The Greenporter Hotel

The Easiest and Healthiest Christmas Cookies You’ll (Probably) Ever Make: Coconut-Date Bars

December 15th, 2014 · No Comments · Allergies, Breakfast, Brunch, Christmas, Dessert, Dietary Restrictions, Entertaining, Events, Fall Recipes, Gluten-free, Greenport, Holiday, Kosher, Low-Calorie, New York City, North Fork, Snack, The baking corner, the baking corner, Vegan, Vegetarian, Winter Recipes

These coconut-nut-date bars are a healthy addition for any holiday cookie exchange, and can even double as a mid morning snack with a soy latte. They are grain-free and have no added sugar–not to mention the coconut and dates provide fiber and other minerals, along with protein from the nuts. The fact they are delicious? Just the cherry on top.

For those of us working long hours with little time to bake, (even in the food business), these Coconut-Date Bars are the perfect solution. Three ingredients, ten minutes, and minimal effort–sounds wonderful.

3 tbsp. shredded, unsweetened coconut
1/4 cup walnuts, toasted and chopped finely
1 lb. dates, pitted and very soft

Make sure your dates are soft enough by giving one a squeeze between two fingers–if it mashes easily, it’s soft enough. If it’s a bit firmer or drier, put your dates in a food processor and pulse until they form a thick paste.

Cover the bottom of an 8″ square baking dish with parchment paper, allowing the paper to come over the sides–this will make it much easier to remove the bars later. Sprinkle about 2 tbsp. of the shredded coconut evenly over the bottom of the pan, then press your dates or date paste firmly into the coconut, covering the bottom of the pan in an even layer. Spread the walnuts and remaining coconut over the date layer evenly, pressing gently into the dates. Cut into 2″ squares, then lift out by pulling the parchment paper from both sides.

And you’re done! It really is that simple. These bars can be stored in an airtight container for 2-3 days.

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