Ingredients

1 1/4 cups packed pitted medjool dates (measured after pits removed)
1 1/4 cups raw walnuts
1 cup almond flour (or sub almond meal, but the cake flavor is more pronounced with flour)
1/3 cup coconut flour (or sub more almond flour)
Pinch sea salt
2 tsp vanilla extract
Finely shredded unsweetened coconut (optional)

Instructions

Add pitted dates to a food processor and mix until small bits remain or a ball forms. Remove from food processor and set aside.
To the food processor, add the walnuts, almond flour, coconut flour, and sea salt. Blend until a semi-fine meal. Add dates back in (in bite-sized pieces) as well as the vanilla extract. Pulse until a loose dough forms. Be careful not to over-blend. Make a pliable dough, not a purée.
Scoop out 2-Tablespoon amounts using a cookie scooper and roll into balls with hands or release lever on scoop and place directly on a parchment-lined baking sheet. Repeat until all dough is used up.
Roll in finely shredded coconut or leave as is.
Store in refrigerator or freezer. Will keep in the refrigerator up to 1 week or in the freezer up to 1 month.

Preheat the oven to 350 degrees F.
Line a loaf pan with parchment paper.
Add one cup walnuts and one cup coconut flakes into a food processor.
Pulse to break down.
Add the bananas, vanilla, and salt and blend until the mixture is completely combined.
Transfer the mixture to a loaf pan and use a spatula to smooth out.
Bake for 25 minutes.
Meanwhile, place the remaining coconut flakes in a skillet over medium heat. Toast until lightly browned, stirring frequently.
Remove from heat. Mix in the remaining walnuts.
Remove the loaf pan from the oven and spread a thin layer of jam over the bars. Sprinkle the toasted coconut flake mixture over the top.
Bake for an additional 5-10 minutes, or until golden brown.
Allow to cool completely before slicing into bars.
Refrigerate for 30 minutes before serving.
Store in the refrigerator.

Inspired by Rebecca Bohl