Cashew Coconut Crunch Bars
Coconut Cashew Crunch Bars
{No – Added refined Sugar}
All-Natural & Nutritious!
Instructions:
Preheat oven to 350 f
Spray 8×8 tart or bar pan with coconut oil spray – mine has a removable bottom, so they pop right out! {Combine very well:
■2 cups unsweetened shredded coconut(“Let’s do Organic” brand works best!)
■3 large egg whites
■1 tsp vanilla extract(optional)
■15 drops liquid stevia (or preferred sweetener such as 2-3 tsps raw honey or pure maple syrup)
{Press VERY firmly into the bottom of your pan, paying special care to press into the corners}
Bake 14 minutes, or until edges are golden and middle is completely set.
{Let cool. Melt 1/2 cup dark chocolate/cacao, (I used Lily’s brand sweetened with stevia) with 1/2 Tbs coconut oil, then pour over cooked coconut, sprinkle with chopped cashews(you can toast your cashews first at 400 degrees f for about 10 minutes). Set pan in freezer for about 15 minutes-to harden chocolate. Slice into bars ♥}
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Hey there Coconut Cashew Crunch bar enthusiasts! Are you tired of store-bought bars loaded with refined sugar? Well, have I got a treat for you! These homemade Coconut Cashew Crunch Bars are all-natural and nutritious, perfect for satisfying your sweet tooth without the guilt.
Let’s get started, shall we? Preheat your oven to 350 degrees Fahrenheit and grab your trusty 8×8 tart or bar pan. Give it a good spray with coconut oil and get ready to make some magic happen.
In a bowl, combine unsweetened shredded coconut (I recommend “Let’s Do Organic” brand for the best results), egg whites, vanilla extract (optional), and a touch of sweetness from liquid stevia or your preferred sweetener. Mix it all up really well and press it firmly into the bottom of your pan. Make sure to hit those corners, we want a nice, even layer.
Pop that bad boy in the oven for about 14 minutes, or until the edges are golden and the middle is set. Let it cool while you melt some dark chocolate or cacao with a little coconut oil. Pour it over your cooked coconut base and sprinkle with some chopped cashews. Want to take it up a notch? Toast your cashews first for some extra flavor.
Stick the pan in the freezer for about 15 minutes to let the chocolate harden, then slice it into bars. Voila! You’ve got yourself a batch of delicious Coconut Cashew Crunch Bars that are sure to impress.
So ditch the store-bought stuff and give these homemade bars a try. Your taste buds and your waistline will thank you. And remember, these bars may be all-natural and sugar-free, but that doesn’t mean you can’t indulge a little. Treat yourself, you deserve it!
Pin this recipe for later and share the love with your friends. Happy snacking, my fellow coconut and cashew enthusiasts!
