This is a client-favorite recipe for kids and adults alike—they’re sweet enough to feel like a treat, yet wholesome enough to have for breakfast. Best of all, they’re a breeze to throw together.
Lemony Toasted Coconut & Date Bars
- Makes about 6 bars
- Total time: 35 minutes
- Special equipment: Food processor, 8×8” square pan
- Freezable: Yes
Ingredients:
- 2 cups raw unsalted cashews
- 2/3 cup unsweetened shredded coconut
- 1 cup pitted Medjool dates
- 1/2 teaspoon lemon zest
- Pinch kosher sea salt
- 1/4 cup plus 2 tablespoons coconut butter
- 1 tablespoon virgin coconut oil
Directions:
Preheat oven to 350. Line a baking sheet with parchment.
Spread shredded coconut out on baking sheet. Toast coconut 2-3 minutes, or until lightly browned. Set aside.
Spread cashews out on baking sheet. Toast cashews 5-6 minutes, or until lightly browned and fragrant.
Add coconut, cashews, dates, lemon zest, and sea salt to food processor. Pulse until pieces are about the size of a grain of rice.
Add coconut butter and coconut oil and pulse to combine.
Line 8×8” pan with parchment, then press the cashew-date mixture into the pan.
Freeze for 15 minutes, then slice into bars and enjoy!
Store leftovers in an airtight container for 2 days at room temperature, then in the refrigerator up to 1 week.