Date Coconut Krispie Bites

This unique treat is reminiscent of old-fashioned no-bake Christmas cookies. The base is a sumptuous date caramel made with coconut oil and coconut sugar. Brown rice cereal and shredded coconut add crunch (and fiber!). Store these crave-worthy bites in the refrigerator or freezer and pull out a few whenever you have guests, or just need a special holiday snack. They pair well with tea or coffee. If holiday cookie exchanges are a tradition for your family, date coconut krispie bites are the perfect contribution. 

Holiday Party Serving Idea: 

Create a nutrient-rich sweets tray by arranging Date Coconut Krispie Bites, Mint Cacao Fudge, and Gingerbread Power Balls on a pretty serving platter, along with fresh grapes and berries (other recipes listed above).

Makes 4 dozen bites   (Click here to print!)

Ingredients

• 1 cup extra virgin coconut oil

• 1 cup coconut sugar

• 12 ounces pitted chopped dates

• 2 large eggs, beaten (or 1 small ripe banana, mashed) 

• 1 tablespoon canned coconut milk

• 1 teaspoon vanilla extract

• 1 teaspoon cinnamon

• 6 cups whole grain brown rice cereal

• 7 ounces unsweetened shredded coconut 

Instructions

Step 1: In a large saucepan over medium heat, melt coconut oil and stir in coconut sugar. Add the dates and turn the heat to low. Cook until mixture is boiling, stirring regularly, approximately 15 minutes. Watch carefully to avoid burning.

Step 2: In a separate bowl, combine eggs, coconut milk, vanilla, and cinnamon. Stir ¼ cup of the boiling date mixture into the egg mixture, whisking constantly to keep the eggs from cooking. 

Step 3: Remove the date mixture from the stovetop and stir in the egg mixture, whisking constantly. Return mixture to stove top and boil for 5 minutes. If you are using a banana instead of eggs, combine banana, coconut milk, vanilla, and cinnamon in a small bowl, then add to date caramel. Boil for five minutes, stirring constantly. 

Step 4: In a large bowl, combine date mixture and cereal. Stir to evenly coat, then allow the mixture to cool slightly so that it doesn’t burn your hands.

Step 5: Shape date mixture into tablespoon-sized balls and place on a sheet pan. Pour shredded coconut into a shallow bowl and roll each date ball in coconut, coating completely. Refrigerate date balls on the sheet pan for an hour, then transfer to an airtight container. Store date balls in the refrigerator for up to two weeks or in the freezer for up to two months. Enjoy chilled. 

The holidays are special times. But when it comes to holiday foods, many of them leave you with a stomachache (or worse!). We created this guide to give you healthier options for your favorite holiday dishes. All recipes are free of gluten, dairy, and white sugar, as well as other common allergens.

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Bridgit Danner, LAc, FDNP, is an acupuncturist turned functional health coach and has worked with thousands of clients since 2004.

She is the founder of FunctionalDetoxProducts.com and the author of The Ultimate Guide to Toxic Mold Recovery: Take Back Your Home Health & Life, available in audiobook, Kindle and paperback on Amazon.