Coconut Cashew Bars
Description
"Full of fiber and free of dairy, gluten and sugar, these are my favorite treats before or after workouts. They are also excellent with a glass of chilled almond milk.
"This is a quick recipe with a food processor. The recipe works just as well in a high-speed blender. I have made this recipe with various types of dates and prefer the Medjool variety. Medjool dates are larger and seem to be a little sweeter, more flavorful and softer than other varieties."
— Maribeth Evezich, MSN ('06), RD, CDN, Bastyr alumnus and blogger at Wholefoodsexplorer.com
Ingredients
1 1⁄3 cup
dates, pitted (15 Medjool or about 20 of smaller varieties) 1 cup
cashews, raw or roasted 1 cup
raw, shredded, unsweetened coconut 2 tbsp
coconut oil, gently warmed 1⁄2 tsp
almond extract (or 1 teaspon vanilla extract) 1⁄8 tsp
saltInstructions
- Cover chopped dates with warm water, soak for an hour, then drain.
- Combine the dates and all remaining ingredients (except the water and 1/4 cup of the coconut) in a food processor or high-speed blender.
- Process until a dough forms, adding 1-2 tablespoons water if needed.
- Transfer the dough to the parchment-lined pan or cutting board.
- Press the dough into a square or rectangle about a half-inch thick. Smooth the top to make as even as possible.
- Cover the top with the remaining shredded coconut, lightly pressing it into the surface layer of the top and sides.
- Let chill in the refrigerator for 1-2 hours, until firm.
- Cut the dough into squares or rectangles and store bars refrigerated.
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Summary
| Yield | |
|---|---|
| Source | Courtesy Maribeth Evezich, MSN ('06), RD, CDN, via her blog wholefoodsexplorer.com |
| Prep time | 15 minutes |
| Cooking time | N/A |
| Total time | 15 minutes |