Rice Free Tigernut & Date Energy Bars
Medjool dates do all the heavy lifting here, breaking down into a naturally sweet, caramel-like paste that binds everything together without a single grain of rice or rice-derived starch in sight. Tigernut flour — which, despite the name, is actually made from a small root vegetable — brings a subtly nutty, slightly sweet flavor along with a satisfying density that makes these bars genuinely filling. A warm blend of Ceylon cinnamon and ginger gives every bite a gentle spiced depth, while shredded coconut and a touch of honey round out the flavor without tipping into candy-bar territory. The whole thing comes together in a food processor, gets pressed into a pan, and chills until firm — no baking required, no complicated steps. For anyone navigating a rice-free lifestyle, packaged energy bars can be a minefield of hidden rice flour, rice syrup, or puffed rice, so having a go-to homemade option like this is genuinely useful. These bars hold their shape beautifully once chilled and cut cleanly into neat portions, making them easy to grab on a busy morning or tuck into a bag for later. They're the kind of snack that feels indulgent but is built entirely from whole, recognizable ingredients.
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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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