Nitrate & Nitrite Free Tigernut & Date Energy Bars
These wholesome bars are built entirely from real, whole-food ingredients — no cured meats, no packaged snack shortcuts, and absolutely nothing that sneaks in unwanted preservatives. Medjool dates do the heavy lifting as a natural binder and sweetener, blending with tigernut flour and coconut oil into a dense, chewy dough that holds together beautifully after a chill in the fridge. Ceylon cinnamon and ginger give every bite a warm, lightly spiced depth that makes these taste far more indulgent than their ingredient list suggests. Because everything goes straight into a food processor and then into a pan, there's no baking required — just a little patience while they firm up. For anyone navigating a diet that demands scrutiny of processed snack labels, making these at home means you know exactly what's in every bar. Press them firmly, chill them fully, and you'll get clean-cut slabs that are sturdy enough to toss in a bag and take anywhere.
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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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