Almond Free Tigernut & Date Energy Bars
Sticky medjool dates do all the heavy lifting here, blending into a rich, caramel-like paste that holds everything together without a single nut in sight. Tigernut flour — which, despite the name, comes from a small root vegetable — gives these bars a subtly sweet, slightly earthy base that pairs beautifully with warm Ceylon cinnamon and ginger. Shredded coconut and a touch of honey round out the flavor, making each bite feel indulgent even though every ingredient is completely wholesome. For anyone navigating almond-free eating, store-bought energy bars can be a minefield of shared facilities and sneaky almond flour fillers, so making your own is genuinely the smarter move. The process is straightforward — pulse, press, chill, and slice — and the food processor does most of the work. After an hour in the fridge, you get clean-edged, satisfying bars that are easy to grab on a busy morning or tuck into a bag for later.
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Learn more →Ingredients
10 servings
For the bars
- 2 cups medjool dates, pitted
- 1 ½ cups tigernut flour
- ½ cup unsweetened shredded coconut
- 3 tbsp coconut oil, melted
- 2 tbsp honey
- 1 tsp ground ceylon cinnamon
- ½ tsp ground ginger
- ¼ tsp fine sea salt
- ½ tsp vanilla powder
- 2–3 tbsp water, as needed
For topping
- 2 tbsp unsweetened shredded coconut, for topping (optional)
Instructions
- 1
Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides for easy lifting.
- 2
Place the pitted dates in the food processor and pulse 10–12 times until they break down into a rough, sticky paste — the texture should resemble chunky dough with no large whole pieces remaining.
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