Candied Coconut Date Squares

Indulge in the sweet and wholesome goodness of Candied Coconut Date Squares, the perfect no-bake snack or dessert packed with natural flavors and nutrients. Featuring a luscious blend of sticky Medjool dates, crunchy almonds, and toasted oats, these squares are elevated by the rich sweetness of honey (or maple syrup for a vegan twist) and the warm nuttiness of peanut butter. A layer of golden, toasted shredded coconut adds an irresistible texture and tropical flair. These satisfying, nutrient-dense bars come together in just 20 minutes and require no baking, making them an ideal make-ahead treat. Whether you’re enjoying them as an energy boost, a midday snack, or a guilt-free dessert, these chewy, nutty, and naturally sweetened squares are guaranteed to impress. Store them in the fridge for a refreshing grab-and-go option all week long!

Nutriscore Rating: 56/100

Prep Time:20 mins

Cook Time:5 mins

Total Time:25 mins

Servings: 12

Ingredients

• 2 cups Medjool dates (pitted)
• 1 cup Rolled oats
• 1 cup Shredded unsweetened coconut
• 0.5 cup Almonds (or preferred nuts)
• 0.5 cup Natural peanut butter (or almond butter)
• 0.25 cup Honey (or maple syrup for vegan option)
• 1 teaspoon Vanilla extract
• 0.25 teaspoon Salt

Directions

Step 1

Preheat a dry skillet over medium heat. Add the shredded coconut and toast it for 2-3 minutes, stirring frequently, until lightly golden and fragrant. Transfer to a plate to cool.

Step 2

Add the rolled oats and almonds to the same skillet. Toast for another 2-3 minutes until the oats are slightly golden and almonds are aromatic. Remove from heat and let cool.

Step 3

In a food processor, add the pitted Medjool dates. Pulse several times until they form a sticky paste-like consistency. Scrape down the sides as needed.

Step 4

Add the toasted oats, almonds, salt, and half of the toasted coconut into the food processor. Pulse until the mixture begins to come together but still retains some texture.

Step 5

In a small saucepan over low heat, combine the peanut butter and honey (or maple syrup). Stir until smooth and slightly warmed. Remove from heat and stir in the vanilla extract.

Step 6

Pour the peanut butter mixture into the food processor. Pulse a few times until the date mixture is fully combined and sticky.

Step 7

Line an 8x8-inch square baking dish with parchment paper. Press the mixture firmly and evenly into the pan using your hands or a flat spatula.

Step 8

Sprinkle the remaining toasted coconut on top and press it gently into the surface to make it stick.

Step 9

Refrigerate for at least 1-2 hours or until firm.

Step 10

Once chilled, lift the mixture out of the pan using the parchment paper. Cut into 12 squares or desired portions.

Step 11

Store in an airtight container in the refrigerator for up to 1 week or freeze for longer storage.

Nutrition Facts

Serving size	(885.0g)

Amount per serving	% Daily Value*
Calories	3418.2

Total Fat 147.7g	0%
Saturated Fat 60.3g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 630.5mg	0%
Total Carbohydrate 518.6g	0%
Dietary Fiber 70.0g	0%
Total Sugars 384.8g
Protein 70.2g	0%

Vitamin D 0IU	0%
Calcium 594.3mg	0%
Iron 17.2mg	0%
Potassium 5108.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.1%

Protein: 7.6%

Carbs: 56.3%