CASHEW COCONUT BARS RECIPE BY TASTY
Here's what you need: raw cashews, pitted date, shredded coconut, salt, coconut milk, vanilla extract
Provided by Mercedes Sandoval
Categories Snacks
Yield 12 bars
Number Of Ingredients 6
Steps:
- Line an 8-inch (20 cm) square baking dish with parchment paper.
- Add the cashews, dates, coconut, salt, coconut milk, and vanilla to a food processor and pulse until the mixture starts to clump together.
- Transfer the mixture to the prepared baking dish and press into an even layer. Top with more coconut, if desired.
- Chill for 1 hour.
- Remove the bars from the baking dish by lifting the parchment paper. Cut into 12 individual bars.
- Serve immediately or store in an airtight container in the refrigerator for up to 1 week.
- Enjoy!
Nutrition Facts : Calories 153 calories, Carbohydrate 17 grams, Fat 9 grams, Fiber 2 grams, Protein 3 grams, Sugar 11 grams
EASY COCONUT CASHEW BARS
Why buy those overpriced fruit and nut bars when it's this easy to make these delicious coconut-cashew bars at home? (How easy? Four-ingredient easy.)
Provided by My Food and Family
Categories Recipes
Time 1h10m
Yield 8 servings
Number Of Ingredients 4
Steps:
- Use pulsing action to process nuts in food processor until finely chopped. Add remaining ingredients; pulse until remaining ingredients are finely chopped and mixture is well blended.
- Press into parchment-lined 9x5-inch loaf pan.
- Freeze 1 hour before cutting into bars.
Nutrition Facts : Calories 240, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 0 mg, Sodium 95 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 4 g
CASHEW-DATE-COCONUT ENERGY BARS
If you're concerned about what goes into store-bought energy bars, make your own.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h30m
Yield Makes 12 bars
Number Of Ingredients 10
Steps:
- First, coat an 8-inch square baking pan with nonstick cooking spray. Line with parchment; spray parchment. In a bowl, combine cashews, crispy brown-rice cereal, rolled oats, dates, and coconut. In a small saucepan, stir together cashew butter, butter, and honey over medium heat until butter melts and mixture is smooth. Pour over dry mixture, stirring to coat evenly. Press into pan. Refrigerate at least 2 hours. Remove from pan, drizzle with melted chocolate, and refrigerate again until firm, about 5 minutes. Cut into bars. Store in a cool place, covered, up to 1 week.
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- 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.
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