Coffee Date Bars

Naturally sweet with a slight crunch and hint of coffee, these date bars make great pre-run fuel, snacks, or dessert – and cost 41 cents each to make.

Course Snack

Cuisine American

Keyword date bars, healthy date bars

Prep Time 5

Cook Time 10

Fridge 30

Total Time 45

Servings bars

Calories 142kcal

Author Ari

Cost $6.53

Equipment

food processor
8" x 8" inch pan
parchment paper
cup for flattening

Ingredients

3 1/2 cups pitted dates (400 grams)
1 1/4 cups rolled oats, roasted (125 grams)
3/4 cup raisins (100 grams)
1/2 cup coffee beans (35 grams)
2 tablespoons chia seeds (20 grams)
1/4 teaspoon salt (1 gram)

Instructions

If the dates are on the hard/dry side, soak them in cold water for 15 minutes. (This will add 15 minutes to the prep time.) Pat them dry before adding to the processor.
Line a 8" x 8" pan with a 10" x 10" piece of parchment paper. Rip or cut the corners of the paper to make it easier to fold into the pan.
Pour the oats into dry frying pan on low heat. Stir occasionally until they are light brown or at the desired level of toasted-ness.
Put the dates, raisins, chia seeds, and coffee beans in a food processor. Process until it's partially chopped.
Once the oats have cooled, add them gradually to the processor in two or three stages. Continue processing until the mixture has formed a ball.
Place the mixture into the lined pan. Press evenly using a small piece of parchment paper and your fingers and/or the bottom of a flat cup. Make sure to press into the corners until it's as even as you can get it.
Cover and place in the refrigerator for at least 30 minutes.
Remove the block along with the parchment paper and place onto a cutting board. Cut the block into 16 squares.
Store the bars in a closed container in the refrigerator, ideally with parchment paper separating each layer. They should last for a week in the fridge.

Notes

Nutrition data is provided as a courtesy, calculated automatically, and may differ depending on your specific ingredients and amounts.
I create almost all of my recipes using weights, so the amount in grams is the most accurate way to measure the ingredients.
You can play around with the amount of dried fruit and oats, but just know that if you add more oats without adding more fruit, the mixture will be somewhat tough. A ratio of 4:1 (fruit:oats) works well.
I use a food processor to grind the ingredients. You might be able to use a blender, although I have not tried it with this recipe.
You can also roast the oats in an oven, but a dry frying pan saves time and allows you to keep an eye on them. Be sure to keep the heat low.

Nutrition