Kitchen @ Hoskins

Raw, vegan, gluten-free, dairy-free, paleo and amazingly healthy 5 ingredient homemade date nut bars that are perfect guilt free snacks or a light breakfast.

Alright, you guys. School is back is session.

Back to lunch boxes, after school snacks, breakfasts on the run, homework, tests, guitar lessons, after school sports…….

Homemade healthy snacks are always a great option to have on hand. And these raw date nut bars are just the right munchy. 

Most yummy homemade bars ever!

Ridiculously easy but it is REALLY, REALLY GOOD. Tastes almost like those expensive bars you buy at the grocery stores.

Let’s see how to make these healthy bars with dates – There is really no process. 

Coarsely grind everything – Shape – Chill – Cut – Store – Eat. 

Done. And done. 

Can this get any easier? 

5 whole some ingredients – DATES, ALMONDS, CASHEWS, COCONUT and COCONUT OIL. 

Cheaper. Healthier. Stores well in refrigerator. Totally guilt free.

Try these Healthyish Baked Chicken Meatballs <— Really, really good. 

These 5 ingredient homemade date nut bars have one down side though. 

The texture does not hold well at room temperature. So, store in the refrigerator and EAT THEM COLD. 

DATES – I used 6 large, plump medjool dates for this recipe ( 3.8 ounces by weight without pits). But, if you have smaller noor variety, then use 18 dates or 3.8 ounces by weight. 

SWEETENED SHREDDED COCONUT adds additional sweetness which makes these more delicious <— Highly suggested

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The 5-Ingredient homemade Date Nut Bars

Vegan, raw, gluten-free, dairy-free, paleo and amazingly healthy 5 ingredient homemade date nut bars are perfect guilt free snacks or a light breakfast.

Course Snack

Cuisine American

Prep Time 2 minutes

Total Time 2 minutes

Servings 5 bars

Author Maria Doss

Ingredients

• 6 large medjool dates, pitted (3.7 ounces by weight without pits) (refer notes to use smaller noor dates)
• 2 tablespoons coconut oil, melted until lukewarm
• 1/2 cup raw almonds
• 1/2 cup raw cashews
• 1/2 cup sweetened shredded coconut

Instructions

1. Add dates (remove pits) and coconut oil into a food processor. Process for 40-50 seconds, until it is coarsely ground. 

2. Scrape sides and lid, add almonds, cashews and shredded coconut. Process for 25 to 30 seconds, until it is coarsely ground. (Test - take a small portion and press with hands - it should hold firmly without falling apart). If it does not hold well, then run the food processor for additional 5 to 10 seconds. 

3. Line a 9 x 5 inch loaf pan with parchment paper (making sure that the parchment comes up the sides for easy lifting later). Transfer the ground mixture into the pan, spread evenly and pack very well (use your hands or the bottom of a measuring cup). 

4. Place pan in the refrigerator for at least 3 hours to firm up. 

5. To cut bars - Holding both ends of parchment, lift bars onto a cutting board and cut into 6 bars or 12 squares. 

   Transfer bars into a container and store in the refrigerator for several days. 

Recipe Notes

The texture does not hold well at room temperature. So, store in the refrigerator and EAT THEM COLD. 

DATES – I used 6 large, plump medjool dates for this recipe ( 3.8 ounces by weight without pits). But, if you have smaller noor variety, then use 18 dates or 3.78 ounces by weight. 

SWEETENED SHREDDED COCONUT adds additional sweetness which makes these more delicious <--- highly suggested

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