These No-Bake Toasted Coconut Bars are paleo, vegan, gluten-free and beyond delicious.
Course: Dessert, Snack
Keyword: toasted coconut bars
Servings: 8bars (or 16 square)
Author: Jennifer Farley
2/3cupunsweetened shredded coconut
1/4cup+ 2 tablespoons coconut butter
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.