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These coconut date bites have quickly become one of my favorite no-bake snacks/sweets. They’re so easy to make and keep well in the fridge throughout the week.
They’re basically chewy little squares of ground almonds, coconut, and medjool dates, with a hint of vanilla bean, topped with a thin, crunchy layer of dark chocolate.
Small disclaimer: you do need a food processor to make these.
Coconut Date Bite Ingredients
- Raw almonds: I’ve tried this recipe with roasted almonds and the texture is super odd, so stick with raw almonds.
- Unsweetened, shredded coconut
- Medjool dates: If your dates are on the drier side, you’ll need to add an extra 1-2 dates.
- Ground vanilla or vanilla paste
- Kosher salt: If you’re using Morton kosher salt or sea salt, use half the amount.
- Unsweetened or 70% cacao + dark chocolate: Any 70% cacao (or more) dark chocolate works here, although, I highly recommend going with unsweetened dark chocolate. The bites themselves are fairly sweet, and the bitter unsweetened chocolate balances it out perfectly!
Method
Line a standard 1lb loaf pan (8.5” x 4.5”) with parchment paper.
To a food processor, add the raw almonds, unsweetened shredded coconut, vanilla, and kosher salt. Pulse together in intervals until the mixture looks like coarse flour. Add in the medjool dates and blitz together again, until the mixture looks loose and crumbly, but sticks together with pressed between your fingers.
Pop the mixture into the loaf pan and press into the pan with your hands or use the bottom of a cup.
Melt the dark chocolate and drizzle the melted chocolate over the bites, spreading it evenly over the bites with a spatula. Pop the bites in the freezer to set for 1 hour. Then cut into squares (recipe yields 18 bites) and store in the fridge in a glass container.
Notes
- Once the dates are pulsed into the mixture, process it so that it’s still crumbly, but sticks together when you press it between your fingers. If you over-process the mixture, the texture will be dense and slightly oily.
- These coconut date bites keep well in the fridge for one week (they start to dry out any longer).
So excited for you to make these coconut date bites, they’re unreal! Don’t forget to leave a starred rating and review, love hearing from you.
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Coconut Date Bites
- Prep Time: 10 minutes
- Chill Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 18 bites 1x
- Category: Dessert
Description
These coconut date bites are basically chewy little squares of ground almonds, coconut, medjool dates, and vanilla bean, topped with a thin, crunchy layer of dark chocolate. They’re the perfect no-bake snack/sweet!
Ingredients
- 185g raw almonds
- 25g unsweetened shredded coconut
- 1/4 tsp ground vanilla or vanilla paste
- 1/4 tsp kosher salt
- 290g medjool dates, pitted*
- 29g (1 oz) 70% cacao + dark chocolate
Instructions
- Line a standard 1lb loaf pan (8.5” x 4.5”) with parchment paper.
- To a food processor, add the raw almonds, unsweetened shredded coconut, vanilla, and kosher salt. Pulse together in intervals until the mixture looks like coarse flour. Add in the medjool dates and blitz together again, until the mixture looks loose and crumbly, but sticks together with pressed between your fingers. Pop the mixture into the loaf pan and press into the pan with your hands or use the bottom of a cup.
- Melt the dark chocolate and drizzle the melted chocolate over the bites, spreading it evenly over the bites with a spatula. Pop the bites in the freezer to set for 1 hour. Then cut into squares (recipe yields 18 bites) and store in the fridge in a glass container.
Notes
*If your dates are on the drier side, add 1-2 extra dates.