3 Step No Bake Chocolate Coconut Cashew Bars (Vegan, Paleo

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 1/4 cup Figs, dried unsulphured

• Baking & Spices

  • 1/3 cup Dark chocolate or dark chocolate chips to melt
  • 1 dash Sea salt
  • 1 tsp Vanilla

• Nuts & Seeds

  • 2 cups Cashews, raw
  • 1 cup Coconut flakes, Unsweetened

Found on cottercrunch.com

Description

Ingredients

• 1 1/4 cup dried unsulphured figs or about 5-6 ounces (stems cut off)
• 2 cups raw cashews
• 1 cup unsweetened Coconut Flakes (plus extra for topping)
• 1 tsp vanilla
• dash of sea salt (1/4 tsp)
• 1/3 cup dark chocolate or dark chocolate chips to melt (we use enjoy life vegan dark chocolate)
• optional add-ins 1 tbsp protein powder, chia, nuts, cocoa powder.

Directions

• Line a square baking pan with parchment paper. Set aside.
• Next make sure your dried figs have all the stems cut off.
• Place cashew, coconut, salt, vanilla, and figs in food processor.
• Blend until all is mixed well but not pureed. See pictures above.
• Pour mixture into baking dish and press down well. See notes if you are not getting it to stick well.
• While the fig/cashew mix sets in pan, melt your dark chocolate.
• Place 1/3 cup dark chocolate in a microwave safe bowl or on stove top. Heat until melted. About 60-90 seconds in microwave mixing half way.
• You can also use my homemade magic chocolate shell recipe if you want a thicker chocolate coat.
• Next pour the chocolate over the cashew coconut batter and spread it evenly in the dish to cover all.
• Sprinkle extra coconut and dash of sea salt on top of chocolate (evenly).
• Place in freezer for 20 minutes or fridge for a few hrs.
• Once they are hardened, remove from fridge.
• Slice into bars and wrap each one in foil for a quick grab and go bar. Or store in an air tight container.
• Best kept in fridge for freshness.
• Feel free to freezer for up to 8-10 weeks. These really do keep well!