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Coconut-Date Bars

Recipe information

  • Yield

    Makes 8

Ingredients

3 tablespoons unsweetened shredded coconut
1 pound very soft dates, pitted
1/4 cup walnuts, toasted and finely chopped

Preparation

  1. Step 1

    Sprinkle 2 tablespoons coconut over the bottom of an 8-inch-square baking dish. Firmly press the dates into the coconut, covering the bottom of the dish. Sprinkle with the remaining tablespoon coconut and the walnuts, gently pressing them into the dates. Cut into 2-inch squares. The bars can be stored in an airtight container 2 to 3 days.

  2. FIT TO EAT RECIPE

    Step 2

    (Per serving)

    Step 3

    Calories: 194

    Step 4

    Fat: 2g

    Step 5

    Cholesterol: 0mg

    Step 6

    Carbohydrate: 46g

    Step 7

    Sodium: 0mg

    Step 8

    Protein: 2g

    Step 9

    Fiber: 5g

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsCookieDessertBar CookieCoconutFruitDateDried FruitWalnutNutSnackDairy FreeGluten FreeVeganQuickEasy5 Ingredients or FewerMake AheadNo-CookRamadanCookbooks
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