Raw Chocolate Coconut Cashew Bars

• Vegan
• Gluten free

• Pasta & Grains

  • 1 cup Oats, old fashioned

• Baking & Spices

  • 1/2 cup Cocoa powder, unsweetened
  • 1/2 cup Liquid sweetening
  • 4 Pinch Sea salt

• Oils & Vinegars

  • 1/2 cup Coconut oil

• Nuts & Seeds

  • 1 1/2 cups Cashews, raw unsalted
  • 2 tbsp Coconut flakes, Unsweetened

Found on dishingouthealth.com

Description

Ingredients

• **Base**
• 1½ cups raw unsalted cashews
• 1 cup old fashioned oats
• ¼ cup coconut oil, melted
• ¼ cup + 2-3 tsp 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

Directions

• 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. Its 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.

Nutrition