Sometimes the midday slump feels unavoidable no matter how many steps we take to keep it at bay! These homemade bars are the solution; they offer a nice energy boost without the caffeine. Prepackaged bars have a tendency to be overly cloying, and they’re loaded with unnecessary ingredients. These bars, on the other hand, have only 6 ingredients and a delicious flavor balance. As an added bonus, they come together in no time.


Things You’ll Need

2 cups raw almonds
2/3 cup unsweetened shredded coconut
1 cup pitted dated (such as medjool or deglet)
1/8 teaspoon kosher salt
3 to 4 tablespoons coconut oil
3 to 4 tablespoons almond butter
Food processor
Spatula
8×8 baking dish
Parchment paper

Step 1: Toast the almonds.
Preheat the oven to 350 degrees Fahrenheit. Toast the almonds until golden and fragrant, approximately 5 minutes.

Step 2: Toast the coconut flakes.
Toast the coconut flakes until golden and fragrant, approximately 2 to 3 minutes.


Step 3: Add the dry ingredients to a food processor.
Place the almonds, coconut flakes, pitted dates, and salt to a food processor.

Step 4: Pulse the ingredients.
Pulse several times to start chopping and combining the ingredients. It’s fine if there are larger pieces here and there.

Step 5: Add the coconut oil and almond butter.
Add 3 tablespoons coconut oil and 3 tablespoons almond butter. Continue pulsing to incorporate the ingredients, using a spatula to scrape down the sides of the bowl periodically. The mixture is ready when you can press it together and it holds its shape. If it feels dry, add the remaining coconut oil and almond butter.

Step 6: Press the mixture into a baking dish.
Line an 8×8 inch baking dish with parchment paper, allowing two sides to hang over the side. (This will make it easier to remove the bars once they have chilled.) Transfer the mixture into the prepared pan, pressing down evenly to create dense bars. Place in the freezer and chill for 20 minutes.

Step 7: Slice and store.
Lift the parchment paper to remove the bar from the pan and transfer to a cutting board. Slice into 8 rectangle or 16 square bars. Wrap individually with plastic wrap and store in the refrigerator or freezer.