No-Bake Toasted Coconut Bars

These No-Bake Toasted Coconut Bars are paleo, vegan, gluten-free and beyond delicious.

These No-Bake Toasted Coconut Bars are paleo, vegan, gluten-free and beyond delicious.

I’m guest posting for Food52 today. They asked me if I’d be willing to prepare a homemade version of Larabars, something I’ve always wanted to try. While I often find the ingredient lists appealing, homemade snack bars are almost always too sweet for me. The beauty of making them at home? I control that sweetness.  

These No-Bake Toasted Coconut Bars are paleo, vegan, gluten-free and beyond delicious.

These No-Bake Toasted Coconut Bars are so simple to make at home and they take very little time. They’re vegan, gluten-free and paleo.

These No-Bake Toasted Coconut Bars are paleo, vegan, gluten-free and beyond delicious.

All you have to do is gather your ingredients, which will include cashews, unsweetened shredded coconut, medjool dates, coconut oil, coconut butter, cinnamon and salt.

These No-Bake Toasted Coconut Bars are paleo, vegan, gluten-free and beyond delicious.

Ok, I’m sort of lying. While the bars themselves are technically “no-bake” you will have to toast the nuts and coconut before combining the ingredients. It really brings out the flavors!

These No-Bake Toasted Coconut Bars are paleo, vegan, gluten-free and beyond delicious.

Once the cashews and coconut are toasted you add all of the dry ingredients to a food processor and pulse until you have crumbs.

These No-Bake Toasted Coconut Bars are paleo, vegan, gluten-free and beyond delicious.

Then you add coconut oil and coconut butter (which you can find at Whole Foods and health food stores). Continue pulsing until you have this:

These No-Bake Toasted Coconut Bars are paleo, vegan, gluten-free and beyond delicious.

You’ll press the mixture into a brownie pan lined with parchment and then freeze or refrigerate the mixture briefly. Then all that’s left to do is slice and serve.

These No-Bake Toasted Coconut Bars are paleo, vegan, gluten-free and beyond delicious.

You’ll never want store bought bars again. Enjoy these for breakfast, as a snack, or even as dessert! They’re so much better.

These No-Bake Toasted Coconut Bars are paleo, vegan, gluten-free and beyond delicious.

Toasted-Coconut-Larabars
Print

No-Bake Toasted Coconut Bars

These No-Bake Toasted Coconut Bars are paleo, vegan, gluten-free and beyond delicious.
Course Dessert, Snack
Cuisine American
Prep Time 35 minutes
Total Time 35 minutes
Servings 8 bars (or 16 square)
Calories 324
Author Jennifer Farley

Ingredients

  • 2/3 cup unsweetened shredded coconut
  • 2 cups raw cashews
  • 1 cup medjool dates, pitted
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon kosher salt
  • 1/4 cup + 2 tablespoons coconut butter
  • 1 tablespoon coconut oil

Instructions

  • Preheat the oven to 350 degrees F. Spread the shredded coconut across a baking sheet and toast in the oven for approximately 3 minutes. Stir, and then cook for an additional 2 minutes, or until golden brown and fragrant.
  • Set the toasted coconut aside, and using the same baking sheet, toast the cashews for approximately 5 minutes, until fragrant.
  • Place the coconut, cashews, dates, cinnamon, and salt in a food processor. Pulse until the ingredients are crumb-sized. Add the coconut butter and 1/2 tablespoon coconut oil. Continue pulsing until the mixture begins to clump. If it seems dry, add an additional 1/2 tablespoon of coconut oil.
  • Line an 8 x 8-inch pan with parchment paper, allowing two sides to hang over the side of the pan. Dab a bit of coconut oil on the pan to help the parchment stick to the sides.
  • Press the mixture firmly into the pan, using a piece of plastic wrap to help flatten top evenly. Freeze for 15 to 20 minutes, and then slice into 8 bars. Wrap the bars individually and store in the refrigerator or freezer.

Nutrition

Calories: 324kcal | Carbohydrates: 26g | Protein: 7g | Fat: 14g | Saturated Fat: 7g | Sodium: 44mg | Potassium: 382mg | Fiber: 4g | Sugar: 14g | Vitamin A: 0.5% | Vitamin C: 0.3% | Calcium: 2.7% | Iron: 15.1%

Recipe Troubleshooting

For help troubleshooting a recipe, please email recipehelp@savorysimple.net. I’ll try to respond to urgent questions as quickly as possible! This email address is only for recipe troubleshooting; Solicitations will be ignored.

Tried this recipe? I'd love to hear about it! Mention @savorysimple or tag #savorysimple!

About Jennifer Farley

Jennifer graduated from the Culinary Arts program at L’Academie de Cuisine in Maryland, and has worked professionally as a line cook, pastry chef, and cooking instructor. Her cookbook, The Gourmet Kitchen, was published in 2016 by Simon & Schuster.

Recipe Troubleshooting

For immediate help troubleshooting a recipe, please email recipehelp@savorysimple.net. I’ll try to respond to urgent questions as quickly as possible! This email address is only for recipe troubleshooting; Solicitations sent to this email will be ignored.

Affiliate Disclaimer: Posts may contain affiliate links. I am a participant in the rewardStyle and Amazon affiliate programs, which help support Savory Simple by providing me with a small commission fee when you shop through my links, at no additional cost to you.

Leave a Comment

Your email address will not be published. Required fields are marked *