Healthy Cashew Coconut Bars
These bars are the perfect protein-filled snack, filled with nuts, coconut and chia seeds. No oil, and only dates and honey to sweeten.
Servings: 8 large bars
Ingredients
- ⅓ cup honey
- ¼ cup almond meal
- ¼ teaspoon salt
- 1 tablespoon almond butter
- 1 & ⅓ cups roasted cashews unsalted
- 5 dates chopped
- ¾ cup coconut flakes unsweetened
- 1 tablespoon chia seeds
Instructions
- Preheat oven to 300°F (149°C). Line an 8 inch square baking pan with parchment paper, leaving an overhang on the sides. Set aside.
- In a medium bowl, use a spatula to stir together the honey, almond meal, salt and almond butter until combined. Fold in the cashews, chopped dates, coconut and chia seeds.
- Place mixture into prepared baking pan and press it in very firmly using your fingers or the bottom of a metal measuring cup. Bake for 20 minutes. Remove from the oven and place pan on a wire rack to cool for 1 hour, then put it in the refrigerator for another hour. This will help to make the bars firm and compact.
- After chilling, remove them from the pan using the parchment paper overhang and cut them into bars. Store at room temperature for 1 week or in the refrigerator for up to 2 weeks. I like storing them in the refrigerator, as they don't get too hard and are still easy to bite into.
Notes
- To freeze: wrap each bar individually in parchment paper, place inside a freezer bag or container and freeze for up to 3 months.
- To make these bars vegan, replace the honey with brown rice syrup. Do not use a thinner sweetener like maple syrup.