Legume Free Tigernut & Date Energy Bars
Medjool dates do the heavy lifting here, breaking down into a naturally sweet, caramel-like paste that binds everything together without a single grain or legume in sight. Tigernut flour — which, despite the name, is actually a small root vegetable — gives these bars a subtly nutty, slightly sweet base that works beautifully for anyone avoiding beans, lentils, peanuts, or soy. Ceylon cinnamon and ground ginger add a warm, almost chai-like depth that makes each bite feel more intentional than your average grab-and-go snack. The whole thing comes together in a food processor, gets pressed into a pan, and chills until firm — no oven required, no complicated steps. Coconut oil and honey round out the richness, while the optional shredded coconut topping adds a little texture and visual appeal. Once sliced, the bars hold a clean edge and travel well, making them a genuinely practical option for lunchboxes, hikes, or that 3 p.m. slump.
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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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