How To Make Cashew Coconut Snack Bars
Gluten-free coconut snack bars are made healthier with chia seeds and dates; yielding wholesomely good for you treats without being a total sugar bomb!
Serves:
Ingredients
- ⅓cuphoney,or brown rice syrup
- ¼cupalmond meal
- ¼tspsalt
- 1tbspalmond butter
- 1⅓cupsunsalted cashews,raw, roughly chopped
- 5dates,coarsely chopped
- ¾cupunsweetened coconut,shredded
- 1tbspchia seeds
Instructions
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Preheat the oven to 300 degrees F. Line an 8 or 9-inch square baking pan with parchment paper with enough overhang on the sides. Set aside.
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Using a rubber spatula or wooden spoon, mix the honey, almond meal, salt, and almond butter together until combined. Fold in the cashews, chopped dates, coconut, and chia seeds until combined.
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Transfer the mixture to prepared baking pan and press very firmly into an even layer.
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Bake for 20 minutes.
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Remove from the oven and allow to cool completely in the pan set on a wire rack for 1 hour, then transfer to the refrigerator to chill for 1 more hour.
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Remove bars from the pan using the overhang on the sides and cut into bars. Individually wrap each bar in plastic wrap or parchment.
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Serve and enjoy!
Recipe Notes
Store at room temperature for 1 week or in the refrigerator for up to 2 weeks.
Nutrition
- Calories: 204.12kcal
- Fat: 12.48g
- Saturated Fat: 4.42g
- Trans Fat: 0.00g
- Monounsaturated Fat: 4.30g
- Polyunsaturated Fat: 1.68g
- Carbohydrates: 22.33g
- Fiber: 2.79g
- Sugar: 15.83g
- Protein: 4.38g
- Sodium: 53.05mg
- Calcium: 26.70mg
- Potassium: 237.06mg
- Iron: 1.49mg
- Vitamin A: 0.70µg
- Vitamin C: 0.22mg
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