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Cashew Coconut Bars

by Mercedes Sandoval featured in Fruit & Nut Bars

Ingredients

for 12 bars

  • 2 ½ cups
    raw cashews (325 g)
  • 1 ½ cups
    pitted date (255 g)
  • ⅓ cup
    shredded coconut, plus more for topping (25 g)
  • 1 pinch salt
  • 3 tablespoons
    coconut milk, or water
  • 1 teaspoon
    vanilla extract
    Calories 153
    Fat 9g
    Carbs 17g
    Fiber 2g
    Sugar 11g
    Protein 3g

Estimated values based on one serving size.

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Preparation

  1. Line an 8-inch (20 cm) square baking dish with parchment paper.
  2. Add the cashews, dates, coconut, salt, coconut milk, and vanilla to a food processor and pulse until the mixture starts to clump together.
  3. Transfer the mixture to the prepared baking dish and press into an even layer. Top with more coconut, if desired.
  4. Chill for 1 hour.
  5. Remove the bars from the baking dish by lifting the parchment paper. Cut into 12 individual bars.
  6. Serve immediately or store in an airtight container in the refrigerator for up to 1 week.
  7. Enjoy!
 

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