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. Â
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.
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.
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!
Once the cashews and coconut are toasted you add all of the dry ingredients to a food processor and pulse until you have crumbs.
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:
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.
You’ll never want store bought bars again. Enjoy these for breakfast, as a snack, or even as dessert! They’re so much better.
No-Bake Toasted Coconut Bars
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.
Please read my full post for additional recipe notes, tips, and serving suggestions!
Nutrition
Recipe Troubleshooting
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Laura (Tutti Dolci) says
Love these, especially with the toasted coconut and cashews!
Taylor @ Food Faith Fitness says
Me oh my these look delicious! And so healthy and NO BAKE? I think I <3 you
Kayle (The Cooking Actress) says
Mmmm love toasted coconut! These bars look so simple and delish!
Redawna says
Wow! These look like a must try. Can’t wait.
Julie @ Lovely Little Kitchen says
I’m excited to try making my own Larabars… this recipe could really save some $$$. Love it!
Danguole says
Oh man. These look so fantastic I wouldn’t mind toasting some nuts here and there first.
Tieghan Gerard says
oh these looks good! I love coconut and am headed for the recipe now!
Janice (@KtchnHealsSoul) says
Wow! These sound really tasty. I adore coconut, and there’s not nearly enough of it in my life ;)
P.S. It’s really nice to see you writing on Food52!
Helen @ Scrummy Lane says
I made something similar to this a few weeks ago, Jennifer, and was so impressed with the result! I’m definitely a convert! Love the combination of ingredients you used in your bars, especially the coconut and cashews. I’m planning to put raw cocoa, orange peel and tahini in my next ones!
Lily (A Rhubarb Rhapsody) says
Originally I was thinking this would be perfect to make for my brother who’s visiting in a month, but now I’m pretty sure I can’t wait that long. They look fantastic, and the no-bake aspect is such a bonus!
Liz@Virtually Homemade says
Wow! Those look great and relatively easy ;)
Sophia @ NY Foodgasm says
This is an EXCELLENT recipe, totally trying this!
kita says
Need these!
Marta @ What should I eat for breakfast today says
One week ago I made one and I loved them. I’ll make your version for sure. Such a nice idea for a second breakfast or a snack.
Jackie {The Beeroness} says
These look completely perfect for my upcoming West Coast road trip!