Raw Chocolate Coconut Cashew Bars

By Jamie Vespa

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.

Ingredients

• 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
• 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

1. 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. 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. 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. 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. 5

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