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Snack recipe · from the recipe book

Toasted Coconut Almond Cherry Date Bars

Chewy, nutty pressed bars with toasted coconut, dates and tart-sweet dried-style cherries bound by almond butter, with a lightly crisp almond crunch.

Toasted Coconut Almond Cherry Date Bars

Ingredients

  • ½ cup whole60 gAlmondsroughly chopped
  • ⅓ cup30 gSweetened shredded coconut
  • 4 dates96 gMedjool dates, pittedpitted and chopped
  • 3½ tbsp30 gRaisins
  • 3 tbsp48 gAlmond butter, no salt added
  • 2 tsp14 gHoney
  • ½ tsp2 gVanilla extract
  • ⅛ tsp0.5 gSalt

Steps

  1. Line a small loaf pan or 6-inch square container with parchment, leaving some overhang.
  2. Toast the almonds in a dry skillet over medium-low heat, stirring, for about 4 minutes until fragrant. Add the shredded coconut and toast 2 to 3 minutes more, stirring constantly, until light golden. Tip into a bowl to cool.
  3. Finely chop the dates and the raisins together on a board until they form a sticky, coarse paste.
  4. In the same skillet off the heat, stir the almond butter, honey, vanilla and salt together while the pan is still warm until smooth and loose.
  5. Add the date-raisin paste to the skillet and work it into the almond butter mixture with a spatula.
  6. Add the toasted almonds and coconut and knead with the spatula or clean hands until evenly mixed and the mixture holds together when squeezed.
  7. Press the mixture firmly and evenly into the lined pan, using the back of a measuring cup to compact it.
  8. Chill for 30 minutes until firm, then lift out by the parchment and cut into 4 bars. Store chilled.

Contains: Tree nuts.

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

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