Chocolate coconut cashew bars made with simple, clean ingredients for a sweet treat that you can feel good about eating.

Real talk. It’s a damn inferno outside. The heat index in Florida this week has been somewhere around 105 degrees F and it hits you like a ton of bricks as soon as you step outside. On the plus side, I don’t have to waste time applying bronzer because my face has a constant natural glow. Perspiration is the cheapest cosmetic around. Who knew?

To avoid bringing the smolder into my kitchen, I’m opting for raw, no-bake, cold, crisp, chilled-everything. Most meals lately have consisted of every variety of salad you could think of, overnight oats, Greek yogurt parfaits, ALL the fruit and these chocolate coconut cashew bars (which should totally count as a meal).

More real talk. Being someone that has been pretty immersed in the field of health, food and nutrition for a while, it’s fun to keep tabs on what the latest trends are. Traditionally, a lot of trends have (unfortunately) revolved around elimination diets in which certain foods or food groups were vilified and restricted. Foods marketed as low-calorie, low-fat, low-this, low-that were usually interpreted by novice consumers to mean “healthy”, right?

Well now we’re starting to see the paradigm shift. People are beginning to change their mindset about food and paying closer attention to not only the nutrition label, but also the ingredient label. Consumers are becoming more interested in actually adding more nutritious ingredients into their diet, as opposed to eliminating other 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

  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.

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

Please Read The Original Full Recipe in Source (Thank You): dishingouthealth.com

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