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Snack recipe · from the recipe book

Cocoa Coconut Walnut Fudge Bars

Dense, fudgy pressed bars with deep cocoa, chewy coconut and crunchy walnut pieces, finished with a pinch of salt.

Cocoa Coconut Walnut Fudge Bars

Ingredients

  • ⅔ cup chopped70 gWalnutsdivided: 50 g for the base, 20 g chopped for mixing in
  • ⅓ cup35 gSweetened shredded coconutdivided: 25 g for the base, 10 g for topping
  • 3 dates72 gMedjool dates, pittedsoaked in warm tap water 10 minutes, then drained
  • 2 tbsp32 gPeanut butter, no salt added
  • 2 tbsp12 gUnsweetened cocoa powder
  • 1½ tbsp10 gGround flaxseed
  • ¾ tsp3 gVanilla extract
  • ⅛ tsp0.5 gSalt

Steps

  1. Line a small loaf pan or a 6-inch container with parchment, leaving overhang for lifting.
  2. Soak the dates in warm tap water for 10 minutes, then drain them well. Meanwhile, chop 20 g of the walnuts and set them aside.
  3. In a food processor, pulse the remaining 50 g of walnuts with 25 g of the coconut until finely crumbly.
  4. Add the drained dates, the peanut butter and the unsweetened cocoa powder to the processor.
  5. Add the flaxseed, vanilla and salt, then process until the mixture clumps together and holds when pinched.
  6. Pulse in the chopped walnuts just until scattered through the dough.
  7. Press the dough firmly and evenly into the lined pan, then sprinkle the remaining 10 g of coconut over the top and press it in.
  8. Chill for 1 hour until firm, then lift out with the parchment and cut into 4 bars. Keep refrigerated.

Contains: Tree nuts, Peanuts.

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Saved in the Every Helping recipe book on October 24, 2026.

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