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98% would make again

Cashew Coconut Bars

Tasty Team

Ingredients

for 12 bars

  • 2 ½ cups raw cashews (325 g)
  • 1 ½ cups pitted date (255 g)
  • ⅓ cup shredded coconut (25 g), plus more for topping
  • 1 pinch salt
  • 3 tablespoons coconut milk, or water
  • 1 teaspoon vanilla extract

Nutrition Info

  • Calories 153
  • Fat 9g
  • Carbs 17g
  • Fiber 2g
  • Sugar 11g
  • Protein 3g

Estimated values based on one serving size.

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!

Ingredients

for 12 bars

  • 2 ½ cups raw cashews (325 g)
  • 1 ½ cups pitted date (255 g)
  • ⅓ cup shredded coconut (25 g), plus more for topping
  • 1 pinch salt
  • 3 tablespoons coconut milk, or water
  • 1 teaspoon vanilla extract

Nutrition Info

  • Calories 153
  • Fat 9g
  • Carbs 17g
  • Fiber 2g
  • Sugar 11g
  • Protein 3g

Estimated values based on one serving size.

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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