Sometimes a recipe comes along that you find yourself endlessly making, and this definitely fits in that category. I give every ounce of credit for this delicious, easy no-bake recipe to The Conscientious Eater blog. I found it while searching for a healthier alternative to all the store-bought granola bar brands, and though I’m not vegan, it might certainly turn me into one for being so good. They are naturally sweet and chewy from the dates and are a perfect mid-morning or mid-afternoon snack. I find that 4 tablespoons of coconut oil is more than enough when the dates are fresh and sticky, but the added tablespoon helps if they are on the older, stiffer side.

Makes 16 bars


  • 2 cups (148 grams) old fashioned rolled oats
  • 1 cup (90 grams) desiccated or unsweetened finely shredded coconut
  • 1/2 cup (120 grams) smooth peanut butter
  • 2 1/2 cups (438 grams) pitted Medjool dates
  • 4 to 5 tablespoons coconut oil, melted


  1. Line an 8×8-inch baking pan with parchment paper, leaving a 2-inch overhang on the sides and set aside.
  1. In a food processor, pulse the oats and coconut a few times until combined.
  1. Add the peanut butter and dates and process until everything is broken down into a crumbly mixture.
  1. Add 2 or 3 tablespoons of the coconut oil and pulse to combine. Add the additional 1 tablespoon at a time until a sticky dough forms. It should be able to hold together when pressed between your fingers.
  1. Press the mixture firmly into the prepared pan with your fingers. Place the pan in the refrigerator for about 1 hour until set. Cut the dough into rectangles or squares.
  1. Store the bars in an airtight container in the refrigerator for up to 2 weeks.


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AnnMarie Mattila
AnnMarie Mattilahttps://pastryathome.com
AnnMarie Mattila is a writer for Pastry Arts Magazine, as well as a freelance baker and pastry chef in New York. She has a master’s degree in Food Studies from New York University and is also a graduate of the Institute of Culinary Education.

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