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No-Bake Lemon Coconut Energy Bars – Bright, Chewy, and Ready in Minutes

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 1 1/2 cups pitted Medjool dates (about 12–14 dates), or 1/3 cup honey/maple syrup if preferred
  • 1 1/2 cups unsweetened shredded coconut (or desiccated coconut for a finer texture)
  • 1 cup raw cashews or almonds (or a mix)
  • Zest of 2 lemons (finely grated)
  • 2–3 tablespoons fresh lemon juice (to taste)
  • 1–2 tablespoons coconut oil (melted; helps set and bind)
  • 1/2 teaspoon vanilla extract
  • 1/8–1/4 teaspoon fine sea salt
  • Optional add-ins: 2 tablespoons chia seeds, 2 tablespoons hemp hearts, 1–2 tablespoons poppy seeds, or 1/4 cup white chocolate chips

Method
 

  1. Prep your pan: Line an 8x8-inch baking pan with parchment, leaving overhang on two sides for easy lifting.
  2. Soften the dates (if dry): If your dates feel firm, soak them in warm water for 5–10 minutes, then drain well.
  3. Pulse the nuts: Add cashews or almonds to a food processor. Pulse until they’re a fine crumb with a few small bits. Don’t overprocess into nut butter.
  4. Add coconut and flavor: Add shredded coconut, lemon zest, salt, and vanilla. Pulse a few times to combine.
  5. Sweeten and bind: Add dates, lemon juice, and melted coconut oil. Process until the mixture starts to clump and hold together when pressed. If using honey or maple instead of dates, start with 1/4 cup and add as needed.
  6. Adjust texture: If it’s too dry, add a teaspoon of lemon juice or coconut oil; if too sticky, pulse in more shredded coconut or a tablespoon of oats.
  7. Mix in extras: Fold in chia seeds, poppy seeds, or hemp hearts for crunch and nutrition. If using white chocolate chips, stir them in by hand to avoid melting.
  8. Press into the pan: Transfer the mixture to the pan. Lay another piece of parchment on top and press firmly until flat and even. Compacting well helps the bars slice cleanly.
  9. Chill to set: Refrigerate for at least 1–2 hours or freeze for 30–40 minutes until firm.
  10. Slice and serve: Lift out using the parchment, place on a cutting board, and cut into 12–16 bars or squares. Wipe the knife between cuts for clean edges.