Coconut Macadamia Date Caramel Bars

Coconut Macadamia Date Caramel Bars (Free From: gluten & grains, dairy, eggs, added oils, and refined sugar)

Why is it so utterly satisfying when you can make a delicious dessert out of essentially three things?! Is it just me, or do simple food fusions like that make anyone else giddy? ๐Ÿ˜„

Ok, three things isn’t exactly accurate, because some of them make an appearance in different forms (shredded coconut and coconut sugar, for instance), so I guess my “giddiness” about the above distills more to the concept that some plant foods are like a gift that keeps on giving in different forms, and simple combinations of these foods can give you things like these yummy coconut date macadamia bars. โœจ

Coconut Macadamia Date Caramel Bars (Free From: gluten & grains, dairy, eggs, added oils, and refined sugar)

Coconut, dates, and macadamia nuts are a given here, and enable these bars to come together with no oils or flours or added flavors. Not even vanilla (shocking, I know, ๐Ÿ˜ฎ since I use it in pretty much everything, but in this recipe there was no need). They’re flavorful enough on their own. Although I’m debating an orange-flavored spin down the road (with orange zest and a bit of orange extract)..

If you can’t find macadamia, try cashews, pecans, or another nut, or sunflower seeds (though the flavors will change accordingly of course).

Coconut Macadamia Date Caramel Bars (Free From: gluten & grains, dairy, eggs, added oils, and refined sugar)

The real star of the show though is the dates. More precisely the date syrup. I’ve held off for so long buying it because of $$, but finally caved in. And WOW. That’s all. Just one ingredient and you’ve got yourself liquid caramel. I’m a convert.

Bonus: I bought some that came in a squeeze bottle and it was awesome for drizzling extra “caramel” on top. (Or you can just use a piping bag or cake icing pen if you get yours in a jar).

Coconut Macadamia Date Caramel Bars (Free From: gluten & grains, dairy, eggs, added oils, and refined sugar)

A few functional notes:

I definitely think the date syrup is worth the splurge. Especially this time of year โœจ๐Ÿ˜‰ But if you can’t find any or want to get by without, maple syrup or coconut nectar will work great inside these bars as a substitute for the syrup.

I topped them with some sprinkled dehydrated coconut water powder. Powdered coconut milk will work great too, and is my usual go-to for snowy, “powdered sugar”-coated looking treats, but I was all out and dehydrated coconut water did the trick quite well. Just be sure to sprinkle once they are fully cooled off so the white doesn’t disappear in the steam.

Coconut Macadamia Date Caramel Bars (Free From: gluten & grains, dairy, eggs, added oils, and refined sugar)

A few more bonus point for baking these: your house will smell incredible, your tummy will he happy, and your friends will be over in seconds for some samples, especially once they see all that date “caramel” pooling up on top of the bars ๐Ÿ˜„

Coconut Macadamia Date Caramel Bars (Free From: gluten & grains, dairy, eggs, added oils, and refined sugar)

5.0 from 1 reviews
Coconut Macadamia Date Caramel Bars
Author: 
Prep time: 
Cook/Chill Time: 
Ready In: 
Makes: 8 bars
 
Ingredients
bars:
  • 1½ cups raw macadamia nuts
  • 1½ cups shredded coconut (unsweetened)
  • ½ cup coconut sugar
  • ½ cup date syrup
  • 5 soft medjool dates, pitted
  • ¼ tsp salt
optional toppings:
  • powdered coconut water or milk*, a few macadamia halves, extra date syrup for drizzling
Instructions
  1. Pre-heat oven to 350F. Line an 8" x 6" tupperware container (or any oven-safe dish of a similar size) with parchment paper and set aside.
  2. Process all bars ingredients in a food processor into a fine sticky crumble. Transfer the mixture into the prepared pan and press down into a flat even layer. Cover with a piece of parchment paper and press it down even more with a flat-bottomed object to compress the mixture as much as possible. Optional: press a few macadamia halves into the top.
  3. Bake in a pre-heated oven for approx 20 mins. Remove from oven and cool on a rack (they will appear softer at first but will firm up as they cool). Cut into pieces, dust with powdered coconut water (using a sieve), drizzle with extra date syrup and enjoy! Store leftovers in a sealed tupperware container.
Notes
*When buying coconut water or milk powder, be sure to check the ingredients. Some products out there contain dairy milk as an additive.
Happy baking!

x Audrey

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This post contains affiliate links to the coconut milk and water, as well as date syrup and decorating pen tool used in this recipe.

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