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Raw Chocolate Coconut Cashew Bars

Chocolate coconut cashew bars made with simple, clean ingredients for a sweet treat that you can feel good about eating. Vegan, gluten free and dairy free.

Coconut cashew bars made with simple ingredients for a treat which you can feel good about eating.

Real talk. It is a inferno outside. The heat index in Florida this week has been F and it hits you like a ton of bricks. On the other hand, I do not need to waste time applying bronzer because my face has a glow that is continuous. Perspiration is the cosmetic that is least expensive . Who knew?

To prevent bringing the smolder I am opting raw cold chilled-everything for. Most foods recently have consisted of each variety of salad you could think about, overnight oats, Greek yogurt parfaits, all of the fruit and these chocolate coconut cashew pubs (which should completely count as a meal).

Recipe adapted from here
Raw Chocolate Coconut Cashew Bars Recipes
  • 1½ cups raw unsalted cashews
  • 1 cup old fashíoned oats
  • ¼ cup coconut oíl, melted
  • ¼ cup líquíd sweetener (honey, brown ríce syrup, maple syrup)
  • Pínch of sea salt
**Chocolate Coconut Toppíng**
  • ¼ cup líquíd sweetener (honey, brown ríce syrup, maple syrup)
  • ¼ cup coconut oíl, melted
  • ½ cup unsweetened cocoa powder
  • 2 tbsp unsweetened coconut flakes
  • A few pínches of sea salt
  1. Add cashews to food processor and mix for 2-3 minutes, stopping to scrap the sides down every 30 minutes or so. Until they begin to form of a paste, you need to process the nuts.
  2. Add oats, coconut oil, liquid sweetener and sea salt and blend for another 2-3 minutes, scraping down the sides as needed, until ingredients form a dough (refer to image ).
  3. Line a loaf pan or 8x8 inch baking pan with parchment paper and lightly coat with non stick spray. Dough into pan and press down firmly, spreading evenly. It is helpful to use a measuring cup's bottom to dough.
  4. Chocolate topping: In a large glass measuring cup or bowl, whisk together liquid sweetener, melted coconut oil and cocoa powder until smooth and well-combined. Pour over dough, spreading evenly with the back of a spoon. Sprinkle with sea salt and coconut flakes.
  5. Freeze for 1 hour or refrigerate for 3 hours prior to cutting. Store covered in the refrigerator for up to 1 week.

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