Climber-Friendly Recipes: Homemade Chocolate Coconut Bars

Publish date:

Pre-packed meal replacement bars are convenient, but, calorie-for-calorie, they're expensive. Worse,  they're often loaded with preservatives: How else could they last for months squished in the side pockets of our backpacks without molding? Save money without sacrificing convenience with these ready-in-five-minutes, real-food bars. They freeze great and stay fresh for a week when refrigerated, so it's easy to "stock up" by making a double batch. 


  • 1 cup pitted dates 
  • 1 cup raw cashews
  • ¼ cup cashew butter
  • 2 tablespoons unsweetened cocoa powder
  • ¼ cup unsweetened shredded coconut
  • 1 tablespoon water
  • ¼ teaspoon vanilla
  • Optional: dash of salt


  1. Combine all ingredients in a food processor or high-powered blender, and puree until mixture begins to stick together. If necessary, add an additional tablespoon of water.
  2. Remove mixture and kneed together into one large mass. On a cutting board or wax paper, use a rolling pin or your hands to form dough into a large rectangle.
  3. Slice into 12 bars and refrigerate for up to a week. Bars can also be frozen for up to three months.
  4. Optional: Roll bars in additional shredded coconut. 

Nutrition (per bar): 

Energy: 142 cal • Fat: 8.5g • Carbs: 16.5g • Protein: 3.5g • Fiber: 2g • Sodium: 10mg