I’ve got my work cut out from now until the school holidays and therein lies a fact. As ever more c**p makes its way into the classrooms and the children feel their AIP noses are being well and truly rubbed in it, my daughter finally comes out with her “I just want chemicals” statement. This calls for desperate measures and, despite knowing that the sweet stuff isn’t doing us any favours, I am resigned to making up for it come January. Along with most of you, I’m willing to bet.
My role as on-call taxi driver to two socially active small people has stepped up, which means fewer hours in the kitchen and less time in front of the camera. How lucky then that these raw bars take just moments to put together. Delightfully dense and chewy, the faint hint of orange is just enough to inject a bit of citrus oomph but what ever you do, do not miss out the sprinkling of salt, the purpose of those jewel-like shards is to cut through the richness that the dates provide. And that they do!
One thing’s for sure, if you serve these bars up over the Holidays they’ll be a definite crowd pleaser, even to those unsuspecting types with reservations about your elimination diet. And think what a welcome gift they would make to any AIPers in your life. Whatever their destiny, don’t forget they are treats and, although there’s no need to miss out on the festivities, pace yourself, cut yourself a bit of slack and know that you can get back on track in the New Year. Along with this family.
raw coconut, orange and date bars with pink himalayan salt
These bars are a delicious treat but remember, a little goes a long way. A word about the ingredients: I have given a weight for the coconut butter, as opposed to cup measurement, because mine is rock solid at this time of year and only yields from the jar as a result of stabbing into with a sturdy knife.
(makes 16 square bars)
Print the recipe here
Line a 8×8 inch tin with parchment paper.
for the base:
12 large (7 oz) medjool dates
2 cups shredded coconut
2 tbsp coconut flour
2 tbsp coconut oil, melted
2 oz coconut butter, melted
zest of 1 large orange
juice 1/2 large orange
for the topping:
3 oz coconut butter
juice 1/2 large orange
1 tbsp coconut oil
2 tbsp just boiled water
rounded 1/2 tsp coarse Himalayan salt
Make the base: Soak the dates in hot water for 10 minutes. Discard the stones and put the dates into a food processor fitted with the ‘S’ blade. Add the remaining base ingredients and blitz for about 25 seconds until the mixture has come together. Tip into the prepared tin and press down with your fingers until it is flat and even.
Make the topping: Because heating orange juice with the coconut butter leaves it partial to seizing up and splitting, melt the mixture in what’s known as a bain marie, or water bath.
Choose a small heatproof bowl and a pan over which the bowl fits nice and snugly. Quarter fill the pan with water and bring up to a gentle simmer. Put the coconut butter, coconut oil and orange juice into the bowl and sit it on top of the pan, making sure the bottom doesn’t touch the water. Using a small whisk or wooden spoon, stir the coconut butter mixture until it has melted. Add the just boiled water and whisk until the mixture is smooth and glossy. You will notice the water brightens the colour and gives it a good coating consistency. Remove from the heat, wiping the bottom of the bowl and allow it to cool down for a minute or two. Next, pour the mixture over the base and, with the help of an angled palette knife, spread it evenly over the top. Place into the refrigerator for 10 minutes or so until it is starting to set, sprinkle over the salt and put back into the refrigerator for at least an hour to harden completely. Slice into 16 squares.
Note: The coconut topping will soften at room temperature so store the cut bars in an airtight container in the refrigerator – for up to a week. As if!
Is the weight of the dates (7 oz) before or after removing the stones?
The weight is before. I mention removing the stones in the instructions.
What is the weight after pits are removed? I only buy pre-pitted dates…
I actually don’t know the weight, however just using 12 large medjool dates will be fine. That’s what I used to test the recipe.
Thank-you! I am almost fully AIP now (removing problem foods one at a time), having just removed my last few vices (namely wine and chocolate) and am desperate for some special treats to keep me on the more-or-less straight and narrow over the holidays. These look delicious! It’s good to know I’m not alone.
My pleasure Sonya and you are not alone, don’t worry about that. There is a growing AIP community which I hope you are a part of – and if not, let me know and I’ll point you in the right direction.
Enjoy the bars and happy Holidays to you!
This recipe looks so yummy. If I wanted to reduce the coconut butter, is there a replacement?
You could happily eat the bars without a topping, or else roll the mixture into bliss balls and coat with some shredded coconut.That would be yummy. Or can you eat carob? If so, you could measure out equal weights of carob powder and coconut oil, melt the oil, whisk in the carob powder and add honey or maple syrup (or nothing) to your taste. We don’t eat carob and I haven’t done a recipe so can’t help with quantities I’m afraid. Hope that helps.
If you’re wanting to remove the coconut butter altogether (from the base) let me know and I’ll think again.
The coarse salt topping is brilliant (as your concoctions always are) — it looks like pink jewels.
And as usual your styling and photography is stunning.
This recipe is a coconut lover’s dream.
Aww thanks so much Susan. Such a lovely comment 🙂
Beautiful and they sound delish, can’t wait to try! I love the storage comment, “as if”. 🙂
Thank you Apelila, I hope you enjoy them. And so glad you appreciate the little add on 😉
Just curious–have you tried these with lemon? My family isn’t big into orange but lemon gets gobbled up.
I haven’t but they will be gorgeous, trust me 🙂
These look great, and your photos are so beautiful! We’re preparing ourselves psychologically for AIP – I’m completely ok with the idea, except for having to renounce my two espresso coffees a day, and this terrifies me for some reason. Treat like this will soften the blow, I’m sure….
Thank you Angie, I appreciate your compliment. As for the coffee, yep a lot of people lament the passing but there are tasty AIP versions out there. Hopefully you’ll find solace in those.
Thanks for popping in 🙂
These look delicious!!! Thank you for the recipe. I’m so sad to say that I do not have any coconut butter on hand at the moment. Any New Jersey residents know where I can buy some locally so I don’t have to wait days to make these?
Thanks Kim. Do you have a Whole Foods or equivalent (or health store) nearby? That’s where you should find coconut butter if you can’t wait for an Amazon order.
It’s ultra easy to make. Just put two cups of coconut flakes in a food processor and process for about 10 minutes, scraping sides every once in a while. Voila! Coconut butter!
These look amazing! I love the salt. I’m thinking that I’ll make these with the salt and also some grated lime zest for festive coloring. Thanks for posting.
To reply to Kim above, you can make coconut butter if you have a heavy duty food processor. Paleo Magazine has a recipe here: http://paleomagazine.com/how-to-make-coconut-butter/
Thanks Josianne, I hope you enjoy them. And thanks for the message for Kim – if I’d had my brain engaged at the time I could have mentioned that, LOL 🙂
I’ve just made this slice, and I can’t wait to sink my teeth into them! My icing didn’t turn out glossy like yours Kate, it’s quite grainy. I suspect the bowl may have touched the water?
Sorry the icing wasn’t a success, it does sound like the mixture got too hot. It has to be melted extremely gently – too much heat will make it seize.
There’s always next time Kate! I’ll learn from my mistake.
Goodness Sally, there’s never a mistake when it comes to treats 😉
Enjoy them now, enjoy them next time and enjoy your Christmas!
I laughed out loud when you mention the rock hard coconut butter and having to stab at it with a knife. I’m actually incredibly thankful for that because it means that I will not stand there and eat way more than I should. I am definitely going to make these over the holidays.
Thanks Kate!
🙂 and you’ve just made me laugh out loud saying you’re not going to eat more than you should. Tell me that after you’ve made these, hehe!
I can’t wait to make these as a christmas treat – I love the idea of making them as bliss balls! I used to make rum balls every year, so these rolled in carob should be amazing. Thanks, as always, for the wonderful ideas. I eat more decadently thanks to your work.
I hope you love them Max, I’m going to make up some more for us all to tuck into over Christmas. Thanks for your lovely comment, it is much appreciated 🙂 🙂
I don’t have a scale; can you give an approximate amount of tablespoon equivalent for the coconut butter?
A seriously approximate conversion, 8 tablespoons should cover it. There’s no harm in having more than needed.
Thank you so much for all you do, I am on the AIP now. trying my beast. I’ve been working at this “managing illness “thing for over 30 years. This site has helped me move gracefully into the AIP world lifestyle. Now with multiple autoimmune issues , the atest being rheumatoid arthritis, it is imperative that I succeed. Thank you for all you do. Also, I was wondering if you meant the ounces to be in weight or volume?? Gina
Hello Gina, thanks so much for your kind words. I’m sorry you’ve had a rough time over the last 30 yrs but I hope you are soon encouraged that the AIP can help you recover your failing health. Here’s wishing you many tasty and healing meals to come on your journey.
The ounces are measured in weight btw 🙂
Hi Kate! These sound and look so fabulous with the coconut and medjool dates! The pink salt adds such a graceful touch too- they are such pretty little bars!
Hello Emily! Thank you, we have certainly enjoyed testing them but because that salt balances the sweetness so well, it’s a little bit too easy to reach for another 😉
Thanks for stopping by!
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Hi Kate, I made these as I am doing AIP and was feeling a bit like i needed a wee treat and this was just the thing. I used lemon rather than the orange and rolled them in little balls then in toasted coconut and they were so so nice I am diabetic so can’t have too much dates but I made them about a tablespoon size just enough so as you get a wee treat. Your recipes are lovely and your pictures are beautiful. When are you going to bring out a cook book I would buy it in a heart beat.
Hi Rona, such a lovely comment thank you – I need people like you in my life 🙂 . Hmmm I shall have to give it some thought …
I’m so pleased you like the recipe and have tweaked it to suit you and your needs, lemony balls rolled in toasted coconut sound gorgeous! Have a lovely week.
What is the amount of orange juice in cups or tablespoons please? Thank you.
I would say one large orange will yield around 5 tablespoons.