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!
- ⅓cuphoney,or brown rice syrup
- ¼cupalmond meal
- 1tbspalmond butter
- 1⅓cupsunsalted cashews,raw, roughly chopped
- 5dates,coarsely chopped
- ¾cupunsweetened coconut,shredded
- 1tbspchia seeds
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.
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.
Transfer the mixture to prepared baking pan and press very firmly into an even layer.
Bake for 20 minutes.
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.
Remove bars from the pan using the overhang on the sides and cut into bars. Individually wrap each bar in plastic wrap or parchment.
Serve and enjoy!
Store at room temperature for 1 week or in the refrigerator for up to 2 weeks.
- 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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