Wednesday, November 7, 2018


Chocolate coconut cashew bars made wìth sìmple, clean ìngredìents for a sweet treat that you can feel good about eatìng. Vegan, gluten free and daìry free.
  • 1½ cups raw unsalted cashews
  • 1 cup old fashìoned oats
  • ¼ cup coconut oìl, melted
  • ¼ cup lìquìd sweetener (honey, brown rìce syrup, maple syrup)
  • Pìnch of sea salt

Chocolate Coconut Toppìng
  • ¼ cup lìquìd sweetener (honey, brown rìce syrup, maple syrup)
  • ¼ cup coconut oìl, melted
  • ½ cup unsweetened cocoa powder
  • 2 tbsp unsweetened coconut flakes
  • A few pìnches of sea salt

  1. Add cashews to food processor and blend for 2-3 minutes, stopping to scrap down the sides every 30 seconds or so. You want to process the nuts until they start to form somewhat of a paste.
  2. Add oats, coconut oil, liquid sweetener and sea salt and blend for another 2-3 minutes, scraping down the sides as needed, until ingredients form a dough (refer to picture).
  3. Line a loaf pan or 8x8 inch baking pan with parchment paper and lightly coat with non-stick spray. Empty dough into pan and press down firmly, spreading evenly to all edges. It's helpful to use the bottom of a measuring cup to really compact dough.
  4. Chocolate topping: In a large glass measuring cup or bowl, whisk together liquid sweetener, melted coconut oil and cocoa powder until smooth and well-combined. Pour over dough, spreading evenly with the back of a spoon. Sprinkle with coconut flakes and sea salt.
  5. Freeze for 1 hour or refrigerate for 3 hours before slicing. Store covered in the refrigerator for up to 1 week.
Recipe Adapted From
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