Date and Pistachio Coffee Bars from Snacking Bakes


Caramelly dates are one of my very favorite foods and they pair so well with bitter coffee, toasty pistachios, and nutty sweet coconut in these bars. Somehow the combination smells just like pancakes and maple syrup (I don’t know why, it just does!). Dates are quite sticky, so I like to snip them with kitchen shears rather than cut them with a knife. Feel free to swap the nuts for whatever type you like, and add a handful of chocolate chips while you’re at it.

Date and Pistachio Coffee Bars from Snacking Bakes


  • 8 Tbsp. unsalted butter, melted
  • 1 cup packed dark brown sugar
  • 1 Tbsp. instant espresso powder
  • 1 Large egg, cold from the fridge
  • 1 tsp. vanilla extract
  • ½ tsp. fine sea salt
  • ¼ tsp. baking powder
  • ¼ tsp. baking soda
  • 1 cup all purpose flour
  • ½ cup chopped pitted dates
  • ½ cup chopped toasted pistachios
  • ½ cup unsweetened finely shredded coconut


  1. Step 1

    Position a rack in the center of the oven and preheat to 350ºF. Coat an 8 × 8- inch baking pan with cooking spray or brush with butter. Line the pan with a strip of parchment paper that hangs over two of the sides.

    Step 2

    In a large bowl, combine the melted butter, brown sugar, and espresso powder and whisk for 30 seconds.

    Step 3

    Add the egg, vanilla, and salt and stir until smooth and glossy.

    Step 4

    Whisk in the baking powder and baking soda. Fold in the flour, dates, 6 tablespoons (45g) of the pistachios and 6 tablespoons (34g) of the coconut with a spatula. Mix until no streaks of flour remain.

    Step 5

    Transfer the batter to the prepared pan and spread in an even layer. Sprinkle the remaining 2 tablespoons each of pistachios and coconut over the top.

    Step 6

    Bake the bars until golden brown, set, and matte with a few cracks around the edges, 28 to 33 minutes.

    Step 7

    Let the bars cool in the pan on a rack, then run a thin knife or offset spatula along the edges of the pan that are not protected by the parchment, and use the parchment paper to lift the brownies out of the pan and slice. Store in an airtight container at room temperature for up to 4 days, or a few days longer in the fridge.

Flavor Variation

CHOCOLATEY DATE AND PISTACHIO COFFEE BARS: Add ½ cup (85g) chopped chocolate or chocolate chips when you add the dates, pistachios, and coconut.

From Snacking Bakes: Simple Recipes for Cookies, Bars, Brownies, Cakes and More @2023 by Yossi Arefi. Excerpted by permission of Clarkson Potter. Order your copy from Now Serving here.


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