Coconut Bars, No-Bake Toasted

By seamline

These No-Bake Toasted Coconut Bars are so simple to make at home and they take very little time. They’re vegan, gluten-free and paleo.

Ingredients

• 2/3 2/3
• cups unsweetened shredded coconut
• 2 2
• cups unsalted cashews
• 1 1
• cup medjool dates, pitted
• 1/4 1/4
• teaspoon ground cinnamon
• 1/8 1/8
• teaspoon sea salt
• 1/4 1/4
• cup plus 2 tablespoons coconut butter
• 1 1
• tablespoon coconut oil

Details

Servings 8
Adapted from food52.com

Preparation

Step 1

1. Preheat the oven to 350° F.

2. Spread the coconut evenly across a baking sheet and toast in the oven for 3 minutes. Stir well and then cook for another 2 minutes, or until golden and fragrant.

3. Set the toasted coconut aside and use the same baking sheet to toast the cashews for an additional 5 minutes, or until fragrant.

4. Add the coconut, cashews, dates, cinnamon, and salt into a food processor.

5. Pulse the ingredients until they’re crumb-sized (a few larger pieces are fine).

6. Add the coconut butter and 1/2 tablespoon coconut oil to the food processor and continue pulsing until the mixture begins to clump. If it seems dry, add another 1/2 tablespoon of coconut oil.

7. Line an 8 x 8-inch brownie pan with parchment paper, allowing two sides to hang over the side of the pan. Dab a bit of coconut oil on the brownie pan to help the parchment stick to the two longer sides. Press the mixture into the pan, using a piece of plastic wrap to help flatten the mixture evenly. Freeze the mixture for 15 to 20 minutes and then slice the bars into 8 pieces.

8. Wrap the bars individually and store in the refrigerator or freezer. (I personally like them frozen!)