Toasted Cashew and Coconut Date Bars
You’ll be pleasantly surprised by the natural sweetness of these Toasted Cashew Coconut Bars, which are sweetened with dates and completely free of any processed sugar. A healthy homemade larabar recipe!
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Dates are a healthy natural way to sweeten without sugar and these Cashew Coconut Bars are evidence that you won’t miss it. Other healthier date recipes include this popular Date Cookies recipe and these Cashew Cookie Larabars. Check out all of our Healthier Snacks Recipes for inspiration.
IN THIS POST: Everything you need to make Cashew Coconut Bars
Ingredients for this recipe
- cashews – these add creaminess to the bar
- unsweetened coconut shredded – makes these bars nice and chewy
- dates – natural sweet goodness
- vanilla – classic natural flavor
- sea salt – to bring out the flavors of the ingredients
- almond butter – helps to hold everything together
These snack bars are paleo, keto, and Whole 30 friendly which means no maple syrup, or honey yet they are still sweet enough to pass as dessert. The dates are nature’s candy.
Instructions
Start by heating the oven to 350. Spread the cashews out on a baking sheet and toast them for 5 minutes. Allow them to cool down for 10 minutes or so.
Next, place the toasted cashews, dates, coconut, pinch of sea salt, and vanilla in a food processor.
Pulse them until the mixture is crumbly.
Then, add almond butter to the mixture and blend until it begins to clump together and the dates have been completely broken down.
Finally, line a loaf pan or baking dish with parchment paper and press the mixture into the pan firmly.
I find using the back of a flat spatula works really well to get an even layer.
Pop the pan into the freezer for 15-20 minutes then slice into bars.
FAQS, Tips, and Substitutions
- Are these treats low in carbs? They contain about 22 grams of carbs. Check the nutrition label in the recipe card for more detailed info.
- Store these in an airtight container or the fridge or freezer for up to a week.
- Substitute different nuts such as walnuts or pecans
More healthy no bake recipes
- Homemade Banana Bread Larabar
- No Bake Chocolate Pecan Bars
- How To Make No Bake Brownie Bites
- No Bake Sunbutter Energy Bars
- Maple Pecan Energy Balls
- Vegan Granola Bars
**This recipe was originally posted on April 17, 2015, updated on January 25, 2019, and updated again on March 30, 2023.**
If you’ve tried these vegan + gluten-free coconut cashew bars, please rate them and let me know how it turned out by leaving me a comment below. I’m always interested in feedback!
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Toasted Cashew Coconut Bars
Ingredients
- ¾ cup raw cashews
- ½ cup unsweetened shredded coconut
- 2 cups pitted medjool dates
- 1 tsp vanilla
- ¼ tsp sea salt
- ¼ cup smooth almond butter *natural variety
Instructions
- Preheat oven to 350 and spread out the cashews on a baking sheet. Toast them for 5 minutes then allow them to cool for 10 minutes on the pan.
- Place the cashews, dates, coconut, and sea salt in a food processor and pulse until it's crumbly.
- Add in the almond butter and vanilla and process until it begins to clump together and the mixture is sticky.
- Line a loaf pan with parchment paper and press the mixture into the pan firmly. Use the back of a flat spatula to press it in well.
- Freeze for 15-20 minutes and slice into bars or squares.
Video
Notes
- Store these in an airtight container or the fridge or freezer for up to a week.
- Substitute different nuts such as walnuts or pecans
