- Nonstick vegetable oil spray
- 6 ounces Medjool dates (about 12), pits removed
- 3/4 cup whole wheat flour
- 1/2 cup old-fashioned oats (not quick-cooking)
- 1 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 1 1/4 cups almonds, divided
- 1/2 cup room-temperature virgin coconut oil
- 4 tablespoons unsalted butter, room temperature
- 1/3 cup coconut sugar
- 2 tablespoons plus 2 teaspoons agave nectar or honey
- 1 cup sweetened shredded coconut
- 1/2 teaspoon finely grated lime zest
- 2 tablespoons fresh lime juice
- 1/2 cup unsweetened coconut flakes
- 1/2 cup unsweetened shredded coconut
- Preheat oven to 350°F. Lightly coat an 8-by-8–inch baking dish with nonstick spray, then line with 2 sheets of parchment, leaving overhang on all sides. Bring dates and 1 cup water to a boil in a small saucepan. Reduce heat and simmer until liquid is almost completely evaporated. Let cool.
- Meanwhile, pulse whole wheat flour, oats, salt, baking powder, and 1 cup almonds in a food processor until almonds are very finely ground, about 1 minute. Add oil, butter, coconut sugar, and 2 Tbsp. agave and pulse to combine. Pulse in sweetened shredded coconut.
- Bars can be baked 3 days ahead. Store airtight at room temperature.