These date squares with coconut are unbelievably easy bars to make. They have a biscuit base that’s scattered with dates, walnuts, and coconut and drizzled with condensed milk before being baked. They come together in minutes, have a perfect mix of texture and flavor, and are surprisingly not too sweet.
The toasted walnuts and coconut add so much flavor to these bars, not too sweet, these make the perfect bite for dessert. These are one of my most popular recipes on Instagram, and have gotten rave reviews from anyone who has tried them!
What are date squares?
Date squares have so many different varieties. Some are cakey, some are healthy and raw. This version of date squares with coconut is my favorite that I’ve tried.
There are four main components- a biscuit base, dates as a filling, walnuts and shredded coconut scattered on top, and sweetened condensed milk baked until golden and bubbly.
These date squares are often served with coffee or tea, and are especially popular in Ramadan, when Muslims usually break their fast with dates- this is a fun spin-off.
What makes these date coconut squares so good?
I’m clearly biased, but the recipe I came up with for these date nut bars is hands down my favorite. I actually couldn’t believe how good these were!
Just a few simple ingredients in a good proportion turned into something heavenly. These are perfect for a simple dessert, coffee snack, and are a great way to use up extra dates.
The base isn’t too buttery: If you compare the crust of these date bars to a typical biscuit base, like the one used in seven layer bars, it actually has half the butter.
I really liked the result. Just enough butter to hold the crust together, but not so much that they are heavy and greasy.
The topping isn’t too sweet: Bars topped with sweetened condensed milk- usually use a whole can, while this recipe uses half. This gives just a little extra sweetness to complement the dates and a perfect chewy texture on top that doesn’t get too soft.
Ingredients you need to make these bars:
Biscuits for the base: I used digestive biscuits, hugely popular British biscuits found in the UK and Middle East. An excellent substitute would be graham crackers.
Melted unsalted butter: to bind the crumbs together. Again, we don’t use too much at all.
Cinnamon Powder: to add a little flavor to the crust, optional but I really like this.
Dates: I like using soft sticky dates for this, Medjool would also do very well, but chop them in quarters instead of halves, because they won’t melt in as much.
Walnuts: I think dates and walnuts are a natural pairing, but feel free to sub for any nut of your choice. Pecans would be lovely.
Coconut: I used dessicated coconut, the shredded almost powdery stuff. It isn’t sweetened and it isn’t sticky, just gives a hint of coconut flavor.
You can substitute sweetened shredded coconut if you like. It’s just a small amount so it’ll be fine.
How to make these date bars:
- Preheat the oven to 350 F (180 C). Prepare an 8×8 inch square pan by lightly greasing and lining with parchment paper.
- Crush the digestive biscuits or graham crackers into a fine powder either by using a food processor or by placing in a large ziploc bag and whacking with a rolling pin.
- Place the biscuit crumbs in a large bowl, add the melted butter and cinnamon if using and mix well until combined.
- Press crumbs tightly into the base of the prepared pan.
- Scatter the dates evenly on the base, followed by the chopped walnuts.
- Drizzled the condensed milk over the top. Finally, sprinkle on the shredded coconut.
- Bake 20-25 minutes until golden brown and set. Let the bars cool completely before lifting out of the pan and slicing into even squares.
Recipe tips and tricks:
- Make sure the crumbs are really fine and powdery. Since there isn’t a lot of butter in the recipe, this will make it easier for them to bind with the melted butter.
- Make sure you really pack the crumbs into the pan tightly, you can lightly grease the base of a metal measuring cup and use that to help you pack the crumbs into the pan, as demonstrated in the video in the recipe card. You can also stick the pan in the fridge for 10-15 minutes, this will also help bind the crust together.
- You can double this recipe to make a 9×13 inch pan- the bars will fly so if you’re feeding a crowd this is a great option!
- Feel free to substitute the walnuts for pecans.
- For extra decadence, warm these slightly in the microwave and serve with a scoop of vanilla ice cream on top. Delicious!
Recipe FAQs:
Certainly, if you use gluten free biscuits in the crust.
Anything really soft and squishy-not so dry that they are hard to chew once baked.
Once they are lightly golden brown and the condensed milk is bubbling, you’re ready to take them out.
Storing leftover date coconut squares:
Store in a tightly covered container at room temperature for 3-4 days. I doubt you’ll even have much leftover! But date nut squares hold up very well and taste just as good a few days out.
They can also be frozen in an airtight container or freezer safe bag for up to 4 weeks.
Date Squares with Coconut
Ingredients
For the crust:
- 1 1/2 cups digestive biscuits or graham crackers 10 digestive biscuits, 12 graham crackers (155g/6oz)
- 1/2 stick unsalted butter, melted 55 g
- 1/2 teaspoon cinnamon (optional)
For the topping:
- 150 g soft dates, pitted and cut in half 5 oz, I used 13 dates
- 1/2 cup chopped walnuts 60 g
- 3-4 tablespoon shredded dried coconut
- 1/2 can sweetened condensed milk 200g, 8 oz
Instructions
- Preheat the oven to 350 F (180 C). Prepare an 8×8 inch square pan by lightly greasing and lining with parchment paper.
- Crush the digestive biscuits or graham crackers into a fine powder either by using a food processor or by placing in a large ziploc bag and whacking with a rolling pin.
- Place the biscuit crumbs in a large bowl, add the melted butter and cinnamon if using and mix well until combined and all the crumbs are evenly moistened.
- Press crumbs tightly into the base of the prepared pan.
- Scatter the dates evenly on the base, followed by the chopped walnuts.
- Drizzled the condensed milk in lines evenly over the top. Finally, sprinkle on the shredded coconut.
- Bake 20-25 minutes until golden brown and set. Let the bars cool completely before lifting out of the pan and slicing into even squares.
Video
Notes
- Make sure the crumbs are really fine and powdery. Since there isn’t a lot of butter in the recipe, this will make it easier for them to bind with the melted butter. Pack very firmly into pan, you can use the base of a measuring cup to help you. You can also stick the pan in the fridge for 10-15 minutes, this will also help bind the crust together.
- You can double this recipe to make a 9×13 inch pan- the bars will fly so if you’re feeding a crowd this is a great option!
- Feel free to substitute the walnuts for pecans.
- For extra decadence, warm these slightly in the microwave and serve with a scoop of vanilla ice cream on top. Delicious!
Nutrition
For more delicious bar recipes:
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