Toasted Cashew Coconut Bars – Vegan, Gluten Free, Grain Free

by Sharon on April 17, 2015

Toasted Cashew Coconut Bars

 Whole 30, Day 16. I’m in the home stretch and, like always, I need treats to fuel me through. Since there is a ban on all sugars, even my naturally sweet standbys of honey and/or maple syrup, I’m getting creative with what’s available. These bars are date based which, along with some coconut, adds all the sweetness you need. They also have a bit of smooth, all natural almond butter to really tie things together.

Toasted Cashew Coconut Bars

If you are familiar with the popular “larabars” then you will have an idea as to how these taste. Only, to be honest, these have to be ten times better. The fresh ingredients and my super secret ingredient ( love 😉 ) take my Toasted Cashew Coconut Bars over the edge. Put the larabar down. Trust.

Toasted Cashew Coconut Bars

A food processor was one of the kitchen tools I first invested in when healthy eating and cooking for our family became my priority. There are so many more cool recipes you can make when you have one of these higher powered machines. I bought a Black & Decker on sale at Canadian Tire for under $100 about 6 or 8 years ago. It’s not the greatest but it is still ticking.

One day, when it dies (or the blender dies, whichever) I will be finally purchasing a Blendtec or Vitamix so I can consolidate that counter space. Cannot wait. Come on, blender! Die already! 😉

Toasted Cashew Coconut Bars

Toasted Cashew Coconut Bars

 Toasted Cashew Coconut Bars

I knew when I began to slice these babies up they were going to be a hit and I wasn’t wrong. The flavours were perfect together and these Toasted Cashew Coconut bars were just what the Whole 30 doctor ordered.

Toasted Cashew Coconut Bars

And yes, I am now the Whole 30 doctor. Accepting new patients! 😉

Toasted Cashew Coconut Bars

Serves 12 bars or 24 squares

Toasted Cashew Coconut Bars – Vegan, Gluten Free, Grain Free
Save RecipeSave Recipe


  • 3/4 cup raw cashews
  • 1/2 cup unsweetened coconut, shredded
  • 2 cups pitted medjool dates
  • 1 tsp vanilla
  • 1/4 tsp sea salt
  • 1/4 cup smooth almond butter


  1. Preheat oven to 350 and spread out the cashews on a baking sheet. Toast them for 5 minutes then allow to cool for 10
  2. Place the cashews, dates, coconut, sea salt and vanilla in a food processor and pulse until it's crumbly
  3. Add in the almond butter and process until it begins to clump together and the dates have been broken down
  4. Line a loaf pan with parchment and press the mixture into the pan firmly
  5. Freeze for 15-20 minutes and slice into bars or squares
  6. Store covered in the fridge or freezer

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{ 20 comments… read them below or add one }

Phyllis April 20, 2015 at 3:25 pm
Couldn't these be baked as well?
Sharon April 20, 2015 at 7:08 pm
I'm going to say sure! Why not? Let me know if you try it out! :)
Kaila June 27, 2015 at 10:17 pm
These are awesome! Thanks for sharing
Sharon June 27, 2015 at 10:29 pm
Hey Kaila! I still make these all the time and I have to say, they are pretty awesome. ;) Thanks for taking the time to comment. The positivity is muchly appreciated. :)
Barbara August 8, 2015 at 8:33 pm
These are awesome. They are my favorite new snack since doing my first Whole 30 (not Whole 30 compliant unless you omit the extract) and then converting to mostly paleo back in Jan.
Sharon August 9, 2015 at 8:42 am
Good to know about the extract! Thanks. :) And, I'm so glad you like these. They're a personal fave. :)
Natasha August 9, 2015 at 2:21 pm
These look amazing! I have all the ingredients on hand except for the almond butter. Thoughts on substituting something like an equal amount of coconut oil?
Sharon August 9, 2015 at 7:02 pm
You could probably even get away without it. I'm not sure the extra coconut oil won't make it too oily. Let me know how it goes!
Karen February 21, 2016 at 9:37 pm
I used sunflower butter instead of almond butter... Wow they were fantastic!
Sharon February 22, 2016 at 11:38 am
Great substitution! I love sunflower seed butter. :) Thanks Karen.
Lauren February 24, 2016 at 8:26 pm
I added some coconut oil and chia seeds-so so good!
Sharon February 24, 2016 at 9:05 pm
Great additions! Love these bars. :)
Stacy March 5, 2016 at 8:32 pm
These were perfect!! My husband, 4-year old, 2-year old, and I loved them! (I didn't even toast the cashews as I wanted this to be a "raw" treat!) I used a silicone mold like this one: for "fun", bite-sized treats. I got 18 mini hearts out of the batch.
Sharon March 6, 2016 at 11:44 am
So sweet! I love the molds. I'm always happy when the little ones approve. Their opinion is the most honest. ;) Thanks Stacy!
Melissa July 17, 2016 at 12:01 am
Yum. Just made a batch using cashew butter and adding some goji berries and cocoa nibs. Can't wait to slice it up.
Sharon July 17, 2016 at 4:05 pm
Mmmm ... cashew butter ... sounds delicious! :)
Wendy August 15, 2016 at 3:11 pm
Just had to say that these are excellent! I left out the vanilla and they are still delicious. :)
Sharon August 16, 2016 at 1:07 pm
Thanks so much Wendy! These are pretty darn yummy, if I do say so myself. ;) Enjoy the rest of your week!
Esther September 7, 2016 at 11:58 pm
Mine turned out delicious but the don't hold together very well. Any ideas? My almond butter was ground in the store so wasn't real smooth. Could that be why? Thanks for this recipe. Yummy.
Sharon September 8, 2016 at 12:03 pm
Hi Esther! I find using drippy almond butter works best, and I buy the all natural kind with the layer of oil at the top. Usually the first use, once the oil has been mixed in is best for bars. :) Also keep them stored in the fridge/freezer.

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