Coconut Date Nut Bars Recipes

DATE NUT BARS

Steps:

• In a large bowl, combine the sugar, flour, baking powder, salt, dates and nuts. Add the eggs, butter and vanilla; stir just until dry ingredients are moistened (batter will be very stiff). , Spread in a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until golden brown. Cool bars on a wire rack. Dust with confectioners' sugar. ,

BUTTERY COCONUT BARS

Steps:

• Preheat oven to 350°. Line a 13x9-in. baking pan with parchment, letting ends extend up sides., In a large bowl, mix flour, brown sugar and salt; stir in 1 cup melted butter. Press onto bottom of prepared pan. Bake until light brown, 12-15 minutes. Cool 10 minutes on a wire rack. Reduce oven setting to 325°., In a large bowl, whisk the first 7 filling ingredients until blended; stir in 3 cups coconut. Pour over crust; sprinkle with remaining coconut. Bake until light golden brown, 25-30 minutes. Cool in pan on a wire rack. Lifting with parchment, remove from pan. Cut into bars.

DATE AND NUT BARS

Steps:

• In a small bowl, pour boiling water over dates, and set aside to cool. Preheat oven to 325 degrees F (165 degrees C). Grease a 10x10 inch baking pan.
• In a medium bowl, cream together the shortening and white sugar. Add eggs, one at a time, beating after each addition. Add the dates, including any water; mix well. Sift together the flour, cinnamon, nutmeg, and baking soda; stir into the date mixture. Then stir in the nuts.
• Spread the mixture evenly into the prepared 10x10 inch pan, and bake for 45 minutes in the preheated oven. When cool, cut into bars, and roll each bar in confectioners' sugar.

CHOCOLATE CHIP DATE NUT BARS

Steps:

• Soak dates in warm water for 10 minutes to soften, longer if dates seem dry. Remove dates and reserve liquid. (See Note 1 below.)
• Add nuts to food processor and process until nuts are small pieces.
• Pour chopped nuts into a bowl and mix with cocoa, salt, and chocolate chips. Set aside.
• Add dates to food processor and process until it is a paste.
• Add date paste to the nut mixture and mix well.
• If mixture is too dry and isn't sticking together, add reserved date liquid, 1 teaspoon at a time, mixing well after each addition until everything just begins to stick together. (See Note 2 below.)
• Using the back of a spoon, press date nut mixture firmly into a parchment lined 8x8 pan or loaf pan, spreading evenly and to the edges.
• Refrigerate for at least 1 hour before cutting into bars.
• Store bars in the refrigerator. (See Note 3 below.)

DATE NUT BARS

Steps:

• To Make the Filling
• Boil dates, sugar, and water until thick, about 5-10 minutes. Add the butter, vanilla, walnuts and coconut and mix thoroughly.
• Set aside to cool a bit.
• Prepare the crust
• Combine the dry ingredients and mix well. Add the melted butter and mix until thoroughly combined.
• Firmly press half of the mixture into a lightly greased 13 x 9 pan.
• Cover with filling mixture.
• Top with remaining half of crust mixture. Press lightly.
• Bake at 350 degrees for 25 minutes; watch carefully and do not overbake.
• Cut into squares when cool and store in an airtight container.

COCONUT DATE BALLS

Steps:

• Pit the medjool dates and soak them in warm water for 10 minutes until they soften
• Place the pitted dates and pecans in the bowl of a large food processor. Blend on high until a thick "dough" is formed and the mixture feels sticky.
• Scoop about 1-2 tablespoons of the mixture and use your hands to roll it into a ball. If you have time you can let them set in the fridge for 5 minutes.
• Roll the energy bites into desiccated or shredded coconut pressing gently so they adhere. Makes about 12-14 bites.

COCONUT DATE-NUT BARS

Steps:

• 1. Heat oven to 375^. Spray a 9x13 inch baking pan; set aside.
• 2. Beat eggs until foamy and add the brown sugar to a measuring cup then put the granulated sugar in with the brown sugar to make 1 cup all together and slowly add these to the eggs; beating well. Add the buttermilk,and coconut extract,blend well..
• 3. In a small bowl add the coconut flour,salt, and baking powder. Add to the sugar mixture..blend well. Dough will be very thick, Remove bowl from mixer and hand stir in the dates and nuts.
• 4. Spread evenly into the prepared baking dish. Bake for 15 minutes, then turn oven to 350^; bake for about 15 more minutes--these do not raise...test with toothpick for doneness..
• 5. Remove from oven and cut into finger-length pieces . Remove from pan and place on wire rack to cool completely.
• 6. When cooled completely.Place a few in a plastic bag with powdered sugar and coat completely..Shake off any excess sugar. Store in cover container .

COCONUT-DATE BARS

Steps:

• Sprinkle 2 tablespoons coconut over the bottom of an 8-inch square baking dish. Firmly press dates into coconut, covering bottom of dish. Sprinkle with remaining tablespoon coconut and the walnuts, gently pressing into dates. Cut into 2-inch squares.

COCONUT DATE BARS

Steps:

• Blend almonds and coconut in a food processor; add dates and pulse until combined. Add cashews and coconut oil; pulse until mixture is thick and sticks together. Transfer to a sheet of waxed paper; form into a square, folding sides of waxed paper over the top. Refrigerate until solid, at least 30 minutes.

EASY HOMEMADE OATMEAL DATE GRANOLA BARS

Steps:

• Line an 8x8 baking dish with parchment paper and set aside.
• In a food processor, pulse the oats, coconut and salt a few times until combined.
• Add in the nut butter and pitted dates and process until everything is broken down into a crumbly mixture.
• Run the food processor again and stream in the coconut oil 1 tablespoon at a time until a sticky dough forms. It should be able to hold together when pressed between your fingers. You should have to use between 4-6 tablespoons.
• Press the mixture firmly into a lined 8x8 baking dish. The mixture may feel a little oily, but the bars won't taste oily. They will just hold together really well!
• Place the pan in the fridge for about 1 hour until the dough has set. Cut the dough into rectangles or squares. I get about 24 small rectangles.
• Store the bars in an airtight container in the fridge for up to 2 weeks.

COCONUT-NUT BARS

Steps:

• Toast the walnuts or pecans. Allow to cool, then coarsely chop.
• Preheat the oven to 350°F Grease a 9x13 baking pan.
• Whisk together flour, baking soda, and salt.
• Melt butter over low heat, stirring until smooth. Remove butter from heat and allow to cool slightly.
• Whisk the brown sugar and vanilla into the melted butter.
• Add one egg and whisk until smooth. Add the other egg and whisk again until smooth.
• Fold the flour mixture into the butter mixture.
• Stir in the pecans and 1 1/2 c coconut.
• Pour the mixture into the pan and spread evenly. Top with the remaining 1/2 c coconut.
• Bake for approximately 35 minutes, until a toothpick inserted into the center comes out clean. Cool completely and cut into bars.