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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 minutes minutes
Cook Time 5 minutes minutes
Chill 20 minutes minutes
Total Time 45 minutes minutes
Servings 12
Calories 171 kcal
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.
Store these in an airtight container or the fridge or freezer for up to a week.
Substitute different nuts such as walnuts or pecans
Calories: 171 kcal | Carbohydrates: 23 g | Protein: 3 g | Fat: 9 g | Saturated Fat: 3 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 4 g | Sodium: 51 mg | Potassium: 284 mg | Fiber: 3 g | Sugar: 17 g | Vitamin A: 37 IU | Vitamin C: 0.1 mg | Calcium: 38 mg | Iron: 1 mg