Raw Chocolate Coconut Cashew Bars

Photo and Recipe by  Dishing Out Health

Photo and Recipe by Dishing Out Health

INGREDIENTS

  • **Base**

  • 1½ cups raw unsalted cashews

  • 1 cup old fashioned oats

  • ¼ cup coconut oil, melted

  • ¼ cup liquid sweetener (honey, brown rice syrup, maple syrup)

  • Pinch of sea salt

  • **Chocolate Coconut Topping**

  • ¼ cup liquid sweetener (honey, brown rice syrup, maple syrup)

  • ¼ cup coconut oil, melted

  • ½ cup unsweetened cocoa powder

  • 2 tbsp unsweetened coconut flakes

  • A few pinches of sea salt

INSTRUCTIONS

  1. Add cashews to food processor and blend for 2-3 minutes, stopping to scrap down the sides every 30 seconds or so. You want to process the nuts until they start to form somewhat of a paste.

  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 picture).

  3. Line a loaf pan or 8x8 inch baking pan with parchment paper and lightly coat with non-stick spray. Empty dough into pan and press down firmly, spreading evenly to all edges. It's helpful to use the bottom of a measuring cup to really compact 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 coconut flakes and sea salt.

  5. Freeze for 1 hour or refrigerate for 3 hours before slicing. Store covered in the refrigerator for up to 1 week.

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