Recipe courtesy of Candice Kumai
Coconut-Date Bites
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- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 12 to 15 bites
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 289
- Total Fat
- 8 g
- Saturated Fat
- 4 g
- Carbohydrates
- 59 g
- Dietary Fiber
- 7 g
- Sugar
- 51 g
- Protein
- 3 g
- Cholesterol
- 0 mg
- Sodium
- 4 mg
- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 12 to 15 bites
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 289
- Total Fat
- 8 g
- Saturated Fat
- 4 g
- Carbohydrates
- 59 g
- Dietary Fiber
- 7 g
- Sugar
- 51 g
- Protein
- 3 g
- Cholesterol
- 0 mg
- Sodium
- 4 mg
Ingredients
Directions
- In a food processor, pulse the dates to create a thick paste. Add the walnuts, vanilla and 1/4 cup of the coconut and pulse until incorporated and a thick paste forms again. Using a spatula, transfer the date mixture to a medium bowl.
- Pour the remaining 1/4 cup coconut into a separate small, shallow bowl.
- Using a spoon, scoop out about 2 tablespoons of the date mixture and, with clean hands, work into a small rectangular bar 2 to 2 1/2 inches by 1 inch (or roll into balls). Coat the date bar with the coconut in the bowl, delicately pressing the coconut onto the bar. Continue with the remaining date mixture and coconut.
- Serve in mini paper cupcake liners. Store in an airtight container for up to 1 week.
Cook’s Note
As an alternative topping, roll and press the bites in 1/4 cup cocoa powder or chopped pistachios instead of the coconut.
