Raw Chocolate Coconut Cashew Bars

5 from 19 votes

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.

Prep Time15

Total Time15

Course: Dessert, Snack

Cuisine: American

Servings: bars

Author: Jamie Vespa MS, RD

Ingredients

**Base**
1 1/2 cups raw unsalted cashews
1 cup old fashioned oats
1/4 cup coconut oil melted
1/4 cup liquid sweetener honey, brown rice syrup, maple syrup
Pinch of sea salt
**Chocolate Coconut Topping**
1/4 cup liquid sweetener honey, brown rice syrup, maple syrup
1/4 cup coconut oil melted
1/2 cup unsweetened cocoa powder
2 tbsp unsweetened coconut flakes
A few pinches of sea salt

Instructions

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

Notes

To ensure bars are gluten free (if necessary), use a certified GF brand of oats (Bob's Red Mill)
To make vegan, use either pure maple syrup or brown rice syrup as sweetener

Nutrition