Coconut Date Bars

Prep Time 10 min Cook Time 20 min Serves 9 squares     adjust servings


    For the bars

    • 1 1/2 cup chickpea flour
    • 1/4 cup shredded coconut unsweetened
    • 1/4 cup spelt flour (For a gluten free option, try subbing spelt for 1/4 cup gluten free all purpose. I have not tried it though)
    • 1/3 cup coconut sugar
    • 3 T coconut oil
    • 1/2 cup milk (I used almond milk)
    • 1/3 cup applesauce
    • 1 tsp vanilla extract
    • 1 egg (I used a flax egg)

    For the filling

    • 6 medjool dates pitted
    • 1/4 cup water


    1. In a small food processor or magic bullet , mix the dates and water until you get a paste-like consistency.
    2. Set aside.
    3. Preheat oven to 350.
    4. Mix all the dry ingredients for the bars in a large bowl.
    5. Mix all the wet into a medium bowl.
    6. Add wet to dry.
    7. Line an 8X8 pan with parchment leaving enough room for a bit of parchment to come out the sides. This will make the bars easier to remove when cooled.
    8. Spread a thin amount of batter so the whole bottom of the pan is covered. The batter will be a bit sticky.
    9. Once the bottom is covered, spread the date paste on top.
    10. Finish with the remaining amount of batter and place in the oven for 15-20 minutes.
    11. Let the bars cool completely before removing from the pan and cutting.
    12. Once they are cooled, grab the ends of the parchment paper and lift the whole thing out.
    13. Cut with a pizza cutter into squares.


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