Coconut-Date Power Breakfast Bars

• 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

1. Preheat oven to 350u0b0F. 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.
2. 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.
3. Bars can be baked 3 days ahead. Store airtight at room temperature.

vegetable oil spray, dates, whole wheat flour, oldfashioned oats, kosher salt, baking powder, almonds, virgin coconut oil, unsalted butter, coconut sugar, honey, coconut, lime zest, lime juice, unsweetened coconut flakes, coconut

Taken from www.epicurious.com/recipes/food/views/coconut-date-power-breakfast-bars (may not work)