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Toasted Coconut Date Bars

Nutty, sweet, and simple these Toasted Coconut Date Bars are the perfect breakfast or on-the-go snack.

Recipe by Brit's Bites.


  • 1 ½ cup Medjool dates
  • 1 tablespoon water
  • 2 cups coconut flakes
  • ⅓ cup almond butter or peanut butter
  • ½ cup dark chocolate chips
  • 1 tablespoon coconut oil


  1. In a food processor, pulse the Medjool dates and water until they form a sticky paste.
  2. Add the coconut and nut butter to the food processor and continue pulsing until well combined. Be careful not to over-process, as you want to maintain some texture in the bars.
  3. Transfer the mixture to the prepared baking pan and press it down evenly using a spatula or your hands.
  4. Place the pan in the refrigerator and chill for at least 1 hour, or until the base is firm.
  5. In a microwave-safe bowl, melt the chopped dark chocolate and coconut oil together in 15-second intervals, stirring in between each interval, until smooth and fully melted.
  6. Drizzle the melted chocolate evenly over the chilled date and coconut base. Sprinkle the top with additional toasted coconut flakes for extra texture.
  7. Place the pan back in the refrigerator and chill for another 30 minutes, or until the chocolate topping is completely set.
  8. Cut the bars into desired squares and enjoy! Store leftovers in an airtight container in the refrigerator for up to a week.

*While Medjool dates are high in natural sugars, they are low on the glycemic index thanks to a balanced amount of soluble fiber. The complex carbohydrates found in Medjool dates are digested at a slower rate, making them a source of dietary fiber and releasing energy to the body over a longer period of time.