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RAW CHOCOLATE COCONUT CASHEW BARS

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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.



To avoid bringing the smolder into my kitchen, I’m opting for raw, no-bake, cold, crisp, chilled-everything. Most meals lately have consisted of every variety of salad you could think of, overnight oats, Greek yogurt parfaits, ALL the fruit and these chocolate coconut cashew bars (which should totally count as a meal).


This is pretty riveting for us dietitians and food bloggers to finally see the old school way of nutrition-focused thinking start to change. Science is ever evolving, my friends, and this industry will forever stay relevant because of it.

RAW CHOCOLATE COCONUT CASHEW BARS RECIPE
Chocolate coconut cashew bars made with simple, clean ingredients for a sweet treat that you can feel good about eating. Vegan, gluten free and dairy free.



INGREDìENTS
Base
  • 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
INSTRUCTIONS
  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 : RAW CHOCOLATE COCONUT CASHEW BARS @ dishingouthealth

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