This quick and easy raw date bar recipe gives me even more reasons to love dates. I’ve made this recipe with various types of dates and prefer the Medjool variety, and not just because Costco carries them. Medjool dates are larger (Left below) are a little sweeter, softer and more flavorful than other varieties, such as Deglet Noor (Right below). Full of fiber and dairy, gluten and sugar-free, these bars are a favorite pre or post-workout treat, especially with a glass of chilled almond milk.
RAW CACAO SPICE DATE BARS
Yield: 16 bars
Preparation Time: 20 minutes (plus soaking time)
- High-speed blender or food processor
- 8×8 or smaller pan or cutting board
- Parchment paper
- 1 1/2 cup raw pecans or walnuts
- 1 cup raw, shredded, unsweetened coconut divided
(3/4 cup for the bar mixture, plus 1/4 cup reserved for topping)
- 20 Medjool dates (25 of smaller variety), stems and pits removed
- 2 tablespoons coconut oil, gently warmed until liquid
- 1/3 cup raw cocoa powder
- 1 1/2 teaspoon vanilla extract
- 1 tablespoon cinnamon
- 1/8 teaspoon nutmeg
- 1/8 teaspoon cayenne (optional, but highly recommended)
- 1/2 – 2/3 teaspoon sea salt
- Cover dates with warm water, soak for an hour, then drain completely.
- Line pan or cutting board with parchment paper.
- Combine all ingredients (except the 1/4 cup reserved shredded coconut) and process until a dough forms. Don’t try to get the mix perfectly smooth.
- Transfer the dough to the parchment lined pan or cutting board. A standard toaster oven tray also works well.
- Press the dough into a square or rectangle, about 1/2 inch thick. It is not necessary to fill the pan.
- Smooth the top to make as even as possible. Placing a piece of parchment or wax paper on top will make the job easier.
- Cover the top with the remaining shredded coconut, lightly pressing it into the surface layer of the top and sides.
- Let chill in the refrigerator for 1-2 hours, until firm.
- Cut the dough into squares or rectangles and store bars refrigerated.
I’m STILL all stocked up on dates and having fun experimenting. What should I make next?