- Add all ingredients to a food processor and mix until it forms a thick, sticky dough you can easily pinch together between your fingers. If the mixture seems to crumbly (this may occur if your dates were too dry), add 1 tsp warm water and process again. That should do the trick, if not, repeat 1-2 times as needed.
- Line a 7-8 inch square baking pan with parchment paper so the paper sticks out over at least 2 sides of the pan. This will help you lift the bars out when they’re ready.
- Firmly press the dough into the pan, taking a few minutes to really work it into the corners and smooth out the surface. Place the pan in the fridge or freezer for at least 1 hour to firm. This isn’t totally necessary if you need the bars right away but I enjoy them when they’re a bit firmer.
- Lift the bars out of the pan and cut the bars into 8 large bars or 16 squares.
Dates: It’s important to use soft, moist dates in this recipe. If your dates are overly dry, soak them (pitted) in hot water for 15 minutes then drain well before processed with the recipe.
Substitutions: Oats can be replaced with cashews for a cashew coffee bar.
Additions: For sweeter bars, add up to 2 tbsp of maple syrup. For a treat, add up to to 1/2 cup chocolate chips or chopped dark chocolate.
Storing: Store in a sealed container in the fridge for up to 2 weeks or freezer for up to 3 months. If taking to-go, they’re okay at room temperature for 1-3 days but will start to get soft, keep cool if possible for best results.
Caffeine: If you’re sensitive to caffeine, be sure to use decaf beans.
- Serving Size: 1 square
- Calories: 130 calories
- Fat: 0.8 g
- Carbohydrates: 29 g
- Protein: 2 g
Keywords: coffee energy bars, no-bake coffee bars, date energy bars