The perfect quick breakfast or on-the-go snack packed full of flavor
-12 medjool dates, pitted
-3/4 cup whole wheat flour
-1/2 cup oats
-1 1/4 almonds, divided
-1 cup room temp coconut oil
-2 tbsp vanilla ghee (or regular room temp butter)
-1/3 cup coconut sugar
-2 tbsp + 2 tsp honey
-1 cup shredded coconut unsweetened
-1 tsp kosher salt
-1/2 tsp baking powder
-1/2 cup coconut flakes/chips (the thicker ones), unsweetened
-1/2 cup shredded coconut
-Pit dates and add 1 cup of water to a small skillet. Bring to a boil then simmer till most liquid is gone and dates are tender. Let cool.
-Preheat oven to 350 degrees. Lightly coat an 8×8 baking dish with cooking spray and place 2 pieces of parchment paper with sides hanging over.
-While dates are cooking, in a food processor pulse oats, whole wheat flour, cup of almonds, salt and baking powder until almonds are finely ground (about a minute). Add oil, butter, coconut sugar and 2 tbsp of honey and pulse to combine. Add 1 cup of shredded coconut and lightly pulse to mix.
-Transfer mixture to the baking dish and pack down using the back of a measuring cup. Take softened dates and add to food processor and blend until smooth. Scrape the edges a few times cause they get stuck. Spread dates over the crust leaving 1/2 inch of crust exposed.
-In a small bowl, add the 1/4 of almonds (chopped), 1/2 cup of shredded coconut and coconut flakes. Add remaining 2 tsp of honey and mix. Sprinkle on top of date mixture and lightly press down.
-Bake for 30-35 min till the crust has browned and the coconut has toasted. Cut into 9 square pieces.
-When blending, make sure to stop and scrape the edges a few times due to the dates sticking
-At the end after baking, I put mine in the refrigerator to ensure the crust set and it was delicious enjoying cold but you can also enjoy at room temperature.
- Category: Baking
Keywords: baking, breakfast bars, snack bar, coconut, almond, dates