Toasted Cashew Coconut 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!

Course Dessert, Snack

Cuisine American

Prep Time 20

Cook Time 5

Chill 20

Total Time 45

Servings

Calories 171kcal

Author Sharon Rhodes

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

Nutrition