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These date and coconut bars are pretty amazing. I love pretty much anything with a streusel topping, and didn’t want to make the usual jam or fruit crumble. I had a package of dates in my pantry, brought them back to life by hydrating them in a little warm water, pitted them, and proceeded with the recipe.

Eat them cold (personally, I just like them that way). They’re crumbly, remain moist when packed in a plastic baggie, and are not cloyingly sweet. I gave a few to my neighbor, Jenny, who graciously lets me snip from her herb pots anytime. She said they were really good and her eyes looked surprised when I told her they were vegan (I’m digging this reaction from people). She also said I should sell these to a cafe down the street! Unfortunately, I don’t have enough time on my hands to be baking too much (contrary to what you all may be thinking! Hmmph), so I’ll just give ya the recipe! Cheers!

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Date and coconut bars
Print Recipe
Perfectly crumbly, with just the right amount of sweetness, these bars are great with coffee or tea.
Servings Prep Time
16-20 bars 15 minutes
Cook Time
20 minutes
Servings Prep Time
16-20 bars 15 minutes
Cook Time
20 minutes
Date and coconut bars
Print Recipe
Perfectly crumbly, with just the right amount of sweetness, these bars are great with coffee or tea.
Servings Prep Time
16-20 bars 15 minutes
Cook Time
20 minutes
Servings Prep Time
16-20 bars 15 minutes
Cook Time
20 minutes
Ingredients
Servings: bars
Instructions
  1. Preheat oven to 375 degrees F. In an 8-inch square baking pan, spray with canola oil spray, and line with parchment paper.
  2. In a food processor, add the flour, oats, brown sugar, coconut oil, vegan butter, coconut flakes, and kosher salt. Pulse a few times until the mixture looks like peas. Scoop out 2/3 cup of the mixture, and evenly press the rest of it into the baking pan.
  3. In the same food processor (just wipe clean), add the dates, water, and vanilla extract. Process until pureed; spread the mixture evenly on top of the first layer. Sprinkle the top of the bars with the reserved 2/3 cup of flour.
  4. Bake for about 15-20 minutes, until the top of the bars are light brown. Allow to cool before cutting bars with a paring knife. Store, covered, in the fridge.
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