Mushroom Free Tigernut & Date Energy Bars
Naturally sweet and satisfying, these no-bake bars are built around medjool dates and tigernut flour — a combination that delivers chewy, caramel-like depth with a subtly nutty base. Despite the name, tigernuts are actually small root vegetables, making this recipe completely free of fungi and a genuinely clean option for anyone navigating mushroom sensitivities. Ceylon cinnamon and ground ginger add warmth without overpowering, while coconut oil and honey bind everything into a dough that holds together beautifully after a stint in the fridge. The whole process happens in a food processor, so there's minimal cleanup and no oven required. Once chilled and sliced, the bars have a firm, fudgy texture with clean edges that make them look far more effort-intensive than they actually are. A scatter of shredded coconut on top adds a little texture and visual appeal if you want to dress them up. These are the kind of bars you make on a Sunday and reach for all week long.
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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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