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–+ servings

Toasted Coconut Date Bars

These Toasted Coconut Date Bars are a naturally sweetened, no-bake treat made with chewy Medjool dates, toasted coconut, almond flour, and rich dark chocolate. They're easy to make, kid-approved, freezer-friendly, and perfect for healthy snacks, lunchboxes, or dessert.
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Course: Breakfast, Brunch, Chocolate, Dessert, Snack
Cuisine: Italian
Keyword: Chocolate Covered Coconut Bars, Coconut Date Bars, Dark Chocolate Covered Coconut Date Squares, Date Bars, Naturally Sweetened Coconut Date Squares, No Bake Coconut Date Bars, No Bake Healthy Date Bars, No Bake Recipe, Toasted Coconut Squares
Prep Time: 20 minutes
Chill Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 16 Squares

Ingredients 

Toasted Coconut Date Filling

  • 1 cup unsweetened shredded coconut lightly toasted
  • 1 cup unsweetened shredded coconut
  • 1 cup almond flour
  • 10 ounces Medjool dates pitted (about 10–12 large dates)
  • 2 tablespoons coconut cream or full-fat canned coconut milk
  • 2 teaspoons vanilla bean paste or vanilla extract
  • ¾ teaspoon kosher salt

Chocolate Topping

  • 8 ounces dark chocolate chopped
  • 1 tablespoon coconut oil
  • Flaky sea salt for topping

Instructions

  • Line an 8x8-inch baking pan with parchment paper, leaving overhang for easy removal.
  • If needed, soak the dates in hot water for 10 minutes, then drain well.
  • Add the dates, coconut cream, vanilla, and salt to a food processor. Blend until mostly smooth.
  • Add the toasted coconut, remaining coconut, and almond flour. Pulse until the mixture becomes slightly sticky and holds together when pressed.
  • Press firmly into the prepared pan using the bottom of a measuring cup, or offset spatula.
  • Refrigerate while preparing the topping.
  • Melt the dark chocolate and coconut oil together in 30 second microwave intervals at 50% power, stirring until smooth.
  • Pour over the chilled filling and spread evenly.
  • Sprinkle with flaky sea salt.
  • Refrigerate for 45–60 minutes until firm.
  • Let sit at room temperature for 5–10 minutes before slicing into 16 bars.

Notes

  • Don't skip toasting the coconut, it creates incredible flavor.
  • Fresh Medjool dates blend much more easily than older dates.
  • Add additional almond flour if the mixture feels too sticky.
  • Add additional coconut cream if it feels too dry.
  • Store refrigerated for the best texture.