Toasted Coconut Date Brownie Bars | Easy Vegan Dessert Idea

Toasted Coconut Date Brownie Bars | Easy Vegan Dessert Idea

Toasted Coconut Date Brownie Bars Recipe

An easy vegan dessert idea, these Toasted Coconut Date Brownie Bars layer a chewy oat-almond crust, a rich cocoa-date filling and a topping of shredded coconut. They slice into neat little squares, making them just right for a snack tray, dessert platter or make-ahead treat with coffee or tea.

Servings: 16 small bars | Prep Time: 20 minutes | Cook Time: 12 minutes | Chill Time: 1 hour

Ingredients

For the Crust

• 1 cup (95 g.) rolled oats

• ¾ cup (85 g.) almond flour

• ¼ cup (25 g.) unsweetened shredded coconut

• ¼ cup (60 ml.) melted coconut oil

• 3 tbsp. (45 ml.) maple syrup

• ½ tsp. vanilla extract

• ¼ tsp. fine sea salt

For the Brownie Date Layer

• 1 ½ cups (240 g.) packed soft Medjool dates, pitted

• ¼ cup (60 ml.) hot water, plus more as needed

• ¼ cup (25 g.) unsweetened cocoa powder

• ⅓ cup (85 g.) almond butter

• 2 tbsp. (30 ml.) maple syrup

• 1 tsp. vanilla extract

• ¼ tsp. fine sea salt

• ½ cup (55 g.) chopped walnuts or pecans

For the Coconut Topping

• 1 cup (85 g.) unsweetened shredded coconut

• 1 tbsp. (15 ml.) maple syrup

• Pinch of fine sea salt

Directions

1. Preheat the oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper, leaving a little overhang on two sides.

2. Add the oats, almond flour, shredded coconut and salt to a food processor. Pulse until the oats are broken down but still slightly textured.

3. Add the melted coconut oil, maple syrup and vanilla. Pulse until the mixture holds together when pressed between your fingers.

4. Press the crust firmly and evenly into the prepared pan. Bake for 10 to 12 minutes, until lightly golden around the edges. Set aside to cool while you make the filling.

5. Add the dates and hot water to the food processor. Let them sit for 5 minutes to soften.

6. Add the cocoa powder, almond butter, maple syrup, vanilla and salt. Process until thick, glossy and spreadable, stopping to scrape down the sides as needed. If the mixture is too stiff to spread, add hot water 1 tsp. at a time.

7. Fold in the chopped walnuts or pecans.

8. Spread the brownie date layer evenly over the cooled crust. Use a spatula to smooth the top into an even layer.

9. In a small bowl, stir together the shredded coconut, maple syrup and salt.

10. Sprinkle the coconut topping evenly over the brownie layer, pressing gently so it adheres.

11. Chill the pan for at least 1 hour, or until firm enough to slice cleanly.

12. Lift the bars from the pan using the parchment. Cut into 16 small squares. For the cleanest edges, wipe the knife between cuts.

Make It Yours

• For a deeper chocolate flavor, add ¼ cup (45 g.) vegan mini chocolate chips to the brownie date layer with the nuts.

• For a nut-free version, use sunflower seed butter in the filling and replace the almond flour in the crust with oat flour.

• For a brighter flavor, add 1 tsp. finely grated orange zest to the date layer.

• To make the topping look extra snowy, reserve 2 tbsp. (10 g.) plain shredded coconut and sprinkle it over the bars after chilling.

Kitchen Notes

• Soft Medjool dates work best because they blend into a smooth, fudgy filling. If the dates feel dry, soak them in hot water for 10 minutes, then drain before using the measured hot water in the recipe.

• Chill bars before slicing. Cutting them too soon can make the date layer pull away from the crust.

• For a platter-style presentation, arrange the bars on a long white serving dish and let a few pieces overlap slightly. The coconut topping will keep the surface light while the cocoa-date layer shows through at the sides.

Pairs Well With

Serve these bars with hot coffee, black tea, chai, fresh berries, sliced oranges or a simple bowl of vanilla plant-based yogurt.