Seed Oil Free Tigernut & Date Energy Bars
These no-bake bars are the kind of snack that feels indulgent but is built entirely from whole, recognizable ingredients — sticky medjool dates, tigernut flour, coconut oil, honey, and a warm hit of Ceylon cinnamon and ginger. Every single fat in this recipe comes from coconut oil, which means there's no canola, sunflower, soybean, or any other refined vegetable oil hiding in the mix. That's genuinely hard to find in a packaged energy bar, and it's one of the biggest reasons to make these yourself. The tigernut flour gives the bars a subtly nutty, slightly sweet base that pairs beautifully with the caramel-like depth of the dates, and the texture lands somewhere between a soft brownie and a chewy granola bar. A quick pulse in the food processor and an hour in the fridge is all it takes — no baking, no special equipment beyond what most kitchens already have. Press a little extra shredded coconut on top before chilling and you get a finished look that makes them feel far more polished than the effort involved.
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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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