Coconut-date bars are a good source of fiber (each has as much as a serving of bran cereal) and potassium.
- 3 tablespoons unsweetened shredded coconut
- 1 pound very soft dates, pitted
- 1/4 cup walnuts, toasted and finely chopped
Sprinkle 2 tablespoons coconut over the bottom of an 8-inch square baking dish. Firmly press dates into coconut, covering bottom of dish. Sprinkle with remaining tablespoon coconut and the walnuts, gently pressing into dates. Cut into 2-inch squares. Bars can be stored in an airtight container 2 to 3 days.