Food Snacks

Coco-nut bars

30 June 2013

Continuing on with my obsession of making my own bars with my never ending supply of dates, I found this delectable recipe that looked too good to ignore. I do love me some coconut. I still can’t believe how good dates are in recipes like these. I find dates have a neutrally sweet taste, as opposed to sultanas. Recently I tried making similar bars with sultanas and they tasted overpoweringly raisiny. These bars have their own unique taste and the dates add the sweetness and chewiness which goes well alongside the nutty texture.

Having recently upgraded my broken mini food processor to another mini processor of equally poor quality, I am trying not to push the limits of the dear little machine. In the future I hope to buy a proper food processor, but not until I really start to despise the poor quality and tiny size of my current one. I look forward to life with a good food processor so I can spend less time moaning and more time eating.

In the meantime, winter has arrived in Melbourne. I have decided to take a month off from cycling to work because the 2°C morning breeze against my face is rather disheartening. I have started reading more due to my longer commute to work so at least I am benefitting somewhat from catching public transport. I long for the summer already – I want to start riding again on beautifully warm days. I think I’ll be waiting until November, but it will be worth it I’m sure.

Coco-nut bars
Yields 8
  1. 1 cup raw almonds
  2. ½ cup raw cashews
  3. ¾ cup shredded coconut
  4. 6 dates, pitted
  5. 2 tbsp honey
  6. 2 tbsp coconut oil
  7. ¼ tsp salt
  1. Place the almonds and cashews in a food processor and process until fine. Add coconut and combine. Add the dates and process until well combined.
  2. Add honey and coconut oil and process until combined.
  3. Remove the dough from the processor and place in a lined loaf tin. Press until mixture is evenly flat and refrigerate for half an hour.
  4. Pull out lining and dough from pan. Cut the dough into bar sized slices and wrap individual bars in cling wrap. Store in fridge for immediate eating, or freezer if the bars are for taking out to eat later.
Adapted from The Vintage Mixer
Adapted from The Vintage Mixer
niveous moon

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  • Reply Becky 3 July 2013 at 2:03 am

    Thanks for posting my recipe! Enjoy!!

    • Reply Nicole 3 July 2013 at 11:35 am

      Thank you for creating your recipe 🙂

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