Whole30 – Raw Coconut-Date Squares

It’s Day 22 of my Whole30 journey. Cravings are definitely down, it’s the home stretch. A wee sweet treat is a much welcome  pick-me up to make it to home base.


After making these I realized they might qualify for what they call SWPO (Sex With Your Pants On) desserts. But then I figured, they are allowing Larabars (which I made a version of on Day 6), and they are essentially the same ingredients, with a bit of coconut oil (also on the approved list). The key difference* is the visual presentation — these look way better! They’re still in the fridge so I will have to wait till tomorrow to post the finished product, but I know from having made them last week that they are beauties.

*Portion control  (my personal nemesis) is also important, as always.


Raw Coconut Date Squares

Makes 10 big squares or 20 little ones:)

[For Miss Drew and Miss LP]

Modified from this recipe



1 cup raw walnuts
1 cup raw pecans
6 soft Medjool dates, pitted and chopped
2-3 TBSP coconut oil, melted
1 tsp dried ginger
pinch of salt

2-3 tsp coconut, shredded

Date filling:

1-1/2 cups soft Medjool pitted dates
1/2 cup hot water
1 teaspoon vanilla
pinch of salt


Prep the dates for the filling by softening them first. I boiled some water, and soaked the dates in a bowl with the water for about 30 minutes.

Line an ~8″x8″ baking dish with parchment paper. In a food processor fitted with an “S” blade, pulse the walnuts and pecans until they are finely ground. Add in the chopped dates, coconut oil and salt, and process again until the “dough” is formed – basically it clumps together.  Save 1 cup of this dough for the crumble topping, then transfer the rest of the dough to the lined baking dish,  using your fingers to press it evenly into the bottom of the pan. (Being a germophobe, I did not press this with my fingers but used the spatula.)

Combine all of the ingredients in a blender or food processor, and blend until  it has a purée like feeling, with a few little chunks of date left for texture. Add more water if necessary.

Spread the filling over the crust evenly ( I used a silicone spatula) , then crumble the reserved cup of dough over the top. Sprinkle the topping over the filling and garnish with the shredded coconut.

Important> Chill in fridge for at least 2 hours to set. I found they were even firmer and more delicious the next day, after being chilled overnight.

Serve chilled for best presentation. Store in fridge for up to a week.

Raw, Vegan, Paleo, Delicious and Nutritious!



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