Lactose Free Tigernut & Date Energy Bars
These no-bake bars are chewy, naturally sweet, and packed with warm spice — the kind of snack that feels indulgent but is built entirely from whole-food ingredients. Medjool dates do the heavy lifting here, blending down into a rich, caramel-like paste that holds everything together without a drop of dairy in sight. Tigernut flour adds a subtly nutty, slightly sweet base that pairs beautifully with Ceylon cinnamon and ginger, giving each bite a gentle warmth that lingers. Coconut oil and shredded coconut round out the texture, making these bars satisfyingly dense without feeling heavy. The whole process happens in a food processor and a single pan, so cleanup is minimal and the technique is genuinely foolproof. A stint in the fridge firms everything up into clean, sliceable bars that are ready to grab whenever hunger hits. Whether you're packing them for a hike, stashing them in your desk, or just need something sweet after dinner, these deliver every time.
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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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