Some nights I go to bed dreaming about the breakfast sandwich I plan on making in the morning, but more often than not I like to have nutritious fuel to get me through the morning that’s just plain convenient. For the latter, these are the best morning treat to keep on-hand (AKA in the fridge).
These coconut pie date bars are naturally sweetened, super satisfying, and a healthy way to start your morning, or get you through that 3 PM stretch.
If you don’t plan on eating these bars within a week, they freeze really well! Toss them in the freezer and grab them out when you need one on-the-go! Make sure you line them with parchment or wax paper so they don’t stick to one another.
If you try this recipe, let me know by commenting below or tagging me in your photos on Instagram, @groundedchow!
Coconut Pie Date Bars
Ingredients
- 10 dates pitted
- ½ c raw cashews
- ½ c raw pecans
- 1/3 c shredded coconut
- 1 Tbs coconut oil
Instructions
- Pulse cashews and pecans in a blender until they turn into an almost floury texture – some chunks are fine! Pour them into a bowl and set aside.
- Add the dates to the now empty blender or food processor and pulse until they form a doughy paste.
- Add the nuts back to the blender with the dates, shredded coconut, and coconut oil. Pulse until combined. (If you don’t have a high speed blender, pulse until mostly combined, then pour into a bowl and mix well).
- Dump mixture into a shallow, parchment- lined 8×8 dish, and press the dough down until an even layer reaches all the corners.
- Let sit in the fridge for an hour, then cut into squares. Serve cold. Enjoy!