Coconut Turmeric Bars
on Oct 14, 2020, Updated Mar 04, 2025
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If you’re looking for ways to include turmeric in your diet, these sweet and spicy, no-bake coconut turmeric bars are a must!
About the Recipe
These bars are vegan, gluten-free and have no added sugar. They have a sweet and spiced flavour and firm but chewy texture. You can enjoy these as an energy bar, healthy dessert or snack anytime. They’re also yummy crumbled over smoothie bowls, oatmeal or ice cream.
If you have dates and nuts on hand, you can make endless variations of homemade energy bars and balls. Try these Cranberry Sunflower Seed Energy Balls, Lime Coconut Energy Bites and No-Bake Granola Bars for more! You can also use coconut, cashews and dates in these No-Bake Cashew Coconut Balls.
Ingredients
All you need is coconut, dates, cashews and spices! Here’s an overview of the ingredients and possible substitutions.
This list is not complete. Please see the recipe card at the end of the post for the complete ingredient list with measurements and detailed instructions.
- coconut – use unsweetened fine or medium shredded coconut (may be labelled desiccated coconut), cannot be substituted in this recipe
- cashews – use plain, raw cashews with no added oil or salt
- sweetener – these can be made with dates or maple syrup, we’ll cover more on that below
- ground turmeric – good turmeric should be a bright, deep yellow colour and have a strong flavour, use organic if you can!
- pepper – seems a bit odd in a sweet snack, I know, but the piperine in black pepper may improve bioavailability of curcumin (active compound in turmeric) ….plus it does add an interesting flavour to the bites!
How to Make Turmeric Bars
Before You Start: Line a 7-8 inch square baking pan with parchment paper so the paper sticks out over the sides of the pan.
Step 1. Add the shredded coconut to your food processor and blend until it starts to form a chunky paste. Depending on your food processor, this may take as long as 10 minutes, so be patient.
When you start to see a bit of paste stuck to the walls of the food processor and the mixture seems oily, it’s ready!
Step 2. Add the cashews and process for another minute or two until they’re broken down and completely mixed with the coconut.
Step 3. Add the rest of the ingredients and blend into a crumbly but somewhat sticky “dough”.
Step 4. Firmly press the dough into the lined baking dish. Take a few minutes to really press it down, especially into the corners.
Place the pan in the freezer for 1 hour to firm then lift the bars out of the pan, slice and enjoy!
FAQs
Sorry, no. This recipe needs a food processor to start releasing the oils from the coconut. This is what firms in the freezer to bind the bars.
This recipe has only been tested with cashews, which were used for their mild flavour and soft texture. I can’t guarantee success with a different nut, however, I have had feedback that they work with almonds.
It’s really up to you! I like them with both. Dates add a lovely caramel flavour, maple syrup adds a beautiful sweetness that works well with the pepper and turmeric. You can also use half and half or any combination of the two. The last time I made them with 1/2 cup of soft pitted dates and 1 tbsp of maple syrup.
How to Store Turmeric Bars
- Fridge: Store in a sealed container for up to 2 weeks.
- Freezer (Recommended): Store in a sealed container or freezer-safe bag for up to 3 months. They don’t quite freeze solid but they get very hard. I still enjoy them straight from the freezer though. If you want them a bit softer, let sit at room temperature for 10 minutes before eating.
- Room Temperature: They will keep shortly at room temperature but I don’t recommend it since the oils from the coconut will start to melt and the bars will become very soft. If you’re taking to-go, they’ll be ok for a while if they’re kept cool.
More Energy Bites
More Recipes to Try!
Energy Bars
No-Bake Chocolate Chia Energy Bars
Energy Bars
Chia Seed Granola Bars
Energy Balls
No-Bake Cashew Coconut Balls
Coconut Turmeric Bars
Ingredients
Instructions
- Add the coconut to a high-speed blender or food processor and mix until it starts to get a bit oily and paste-like. Depending on your food processor, this may take up to 10 minutes. Be patient. When you start seeing a bit of paste sticking to the walls of the processor, it’s ready. It’s important you start to see that oiliness as this is what binds the bar as they harden in the freezer.1 1/2 cup unsweetened fine or medium shredded coconut
- Add the cashews and process for another couple of minutes until they're completely broken down and mixed into the coconut.
- Add the rest of the ingredients and blend into a crumbly but somewhat sticky dough.
- Line a 7-8 inch square baking pan with parchment paper so it sticks out over the edges of the pan. You'll need this to lift the bars out of the pan when they're done. Firmly press the mixture into the pan, taking a few moments to really press it down and even it out, especially into the corners. Place the pan in the freezer for 1 hour to firm.
- Use the edges of the parchment paper to lift the bars out the pan. Cut into 24 mini bars, 12 larger bars or 16 squares.
Notes
Nutrition
Originally published on September 7, 2017.
THESE ARE THE BEST THING I HAVE MADE IN FOREVER!! Seriously. I make ALOT of things, and these are really special. I think I will take the time to roll them. Have you tried tossing them in fine coconut after rolling or dark chocolate? I am on my way with this one and wanted to say THANK YOU!!!
I’ve rolled the balls in coconut but I think drizzling the bars with melted chocolate or even a layer of chocolate would be amazing!! I’m so happy you loved them! Let me know if you try making balls!
How many dates would you add? Can they be made ahead of time, and what is the best way to store them after? Thanks so much!
I would recommend storing them in the freezer so yes, you can make them in advance. You’ll need 1/2 cup packed soft, pitted dates. Make sure they’re fresh and soft though as it’s needed to hold the balls together. If you only have dry dates, you can soak them in hot water for 15 minutes before using.
I thought this recipe was great except for too much pepper. I didn’t have cashews the first time I made it, so I used almonds. I liked that better than the cashews.
That’s awesome, Maria. So glad you enjoyed them!
I’ve made this recipe as written several times and love it! I’m interested in trying it with dates instead of maple syrup, as suggested. Is it a 1:1 substitution for volume? Thanks!
If you’d like to try dates, use 1/2 cup packed, soft pitted dates..which is 120 g. Enjoy!
Can I substitute almonds for cashews. As cashew don’t work with us.
I haven’t tried this recipe with any other nut and I’m not sure how it would work with almonds. Normally, I would say go for it for an energy ball recipe but since this one doesn’t have dates, I think it might need the softer cashew to hold it together. I have lots of other energy ball recipes made without cashews though if you want to check them out 🙂 look under recipes and snacks! Thanks.
THanks! I’ve just made them as above but it sounds not binding together. Any secret ingredient to do this?
Did you let the coconut process till it’s a bit oily? Also you won’t be able to roll them, you have to press them into balls and then place in the fridge or freezer to harden. I’ve made them many times with no problem so I’m not sure what went wrong. You could try adding some soft dates if it’s not working though. Let me know..thanks..
Yum! Coconut and cashews! I’m not HUGE on tumeric but willing to give it a try! They certainly look beautiful!
Pinning this for later! I have turmeric waiting for good use. I usually use it with tofu to make scramble, this recipe looks delicious! Xoxo
I love it for scrambles too but I add it to sweet recipes all the time, it’s so good! Let me know how you like it.
I cannot WAIT to try these out! Anything coconutty is an automatic must for me!
Awesome!! I hope you enjoy it, let me know what you think! They’re so addictive, I love the sweet and spicy combo!
Love turmeric and always looking for additional uses for it. Can’t wait to give this recipe a try.
Awesome. Let me know what you think! Hope you enjoy it. I’m hooked!
Hi Deryn, what if you don’t have a food processor? Can you mix by the ingredients hand?
Not for this recipe unfortunately as you need a food processor to break down the cashews and start turning the coconut into a paste. Sorry about that!