Energy Bites Recipes Snacks Sweets

Sweet + Salty Coconut Cashew Bars

Sweet+Salty Coconut Cashew Bars

These magical shortbread-like bars weren’t meant to happen… but I’m oh so glad they did. My intent was to create a new batch of energy balls for the week and call it good. However, when I got to the end product I tasted the crumbly mixture that was in the bowl I was instantly blown away. I actually thought I had successfully hijacked the Vanilla Bulletproof Bar recipe without even trying to in the first place. A celebration was in order and I immediately recreated the same thing 2 more times in a row to find the perfect recipe.

Sweet+salty coconut cashew bars

The sweet + salty roasted coconut butter adds such a decadent flavor yet it’s only comprised of three simple ingredients– organic coconut, organic coconut sugar and Himalayan sea salt. The ground cashews and vanilla bean give it a fresh hint of flavor and the addition of the Brain Octane supply a quick source of energy from fat instead of sugar.

These bars are very low in sugar and can be made completely sugar-free by replacing the sweet + salty coconut butter with unsweetened coconut butter.

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I keep them in the fridge to prevent them from losing their shape, keeping their crumbly texture and lasting for up to 5 days.

5.0 from 3 reviews
Sweet + Salty Coconut Cashew Bars
Prep time: 
Total time: 
Serves: 7
 
Ingredients
Instructions
  1. Melt enough coconut butter in the microwave or over the stove until it fills a ½ cup scoop.
  2. Add cashews to food processor or high powered blender and pulse until you get a somewhat fine consistency.
  3. Pour melted coconut butter and cashew flour into large mixing bowl with remaining ingredients and stir thoroughly.
  4. Cover an 11in x 5in loaf tin with parchment paper, pour mixture over the top and spread out evenly using a silicone spatula. Leave 3 inches of extra space on one side of the tin to prevent the bars from being too thin.
  5. Place in the refrigerator for an hour and a half to harden. Remove the block of bars by lifting on either side of the parchment paper and place on a cutting board. Using a knife, cut into 7 bars. Eat immediately or store in refrigerator in glass tupperware or Stasher bag for up to 5 days.
  6. **Best enjoyed with a tall glass of ice cold unsweetened almond milk 😉

 

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16 Comments

  • Reply
    Amanda
    February 18, 2017 at 2:06 pm

    Omg yum! I love the Bulletproof Vanilla bars, but buying bars can get pretty expensive. Love this idea! Thanks for posting!

    • Reply
      Rachael Devaux
      February 21, 2017 at 3:26 am

      I agree!! These taste so fresh too, can’t wait to hear what you think if you decide to make them! 🙂

  • Reply
    Nury
    February 22, 2017 at 4:23 am

    Could I omit the collagen peptide (or what would be a good substitution)?
    Thank you for the recipe!! I can’t wait to try it 🙂

    • Reply
      Rachael Devaux
      February 24, 2017 at 5:59 pm

      You could! Perhaps 3 tbsp vanilla protein in place 🙂

  • Reply
    Natalie
    February 23, 2017 at 6:48 am

    Is it possible to replace the brain octane or just leave it out completely? Thanks!

    • Reply
      Rachael Devaux
      February 24, 2017 at 6:00 pm

      Replace with melted coconut oil 🙂

  • Reply
    Taylor
    February 23, 2017 at 3:20 pm

    If you don’t have that specific coconut butter, but really want to make this recipe, what would you suggest as a substitution?

    • Reply
      Rachael Devaux
      February 24, 2017 at 6:01 pm

      Try using 1/2 cup of any coconut butter and sweeten with 2 tsp maple syrup + sea salt 🙂

  • Reply
    Lisa
    March 6, 2017 at 3:11 pm

    What do you suggest as a substitute for the BP vanilla bean? Can’t wait to try the recipe- thanks!

    • Reply
      Rachael Devaux
      March 6, 2017 at 7:56 pm

      If you have any vanilla bean that would work 🙂 or vanilla extract

  • Reply
    Amanda
    March 15, 2017 at 7:41 am

    Recipe looks great! Is it possible to roll the dough into balls, or does it only keep its shape in bars?

    • Reply
      Rachael Devaux
      March 16, 2017 at 8:56 pm

      I tried doing balls initially, but the batter just wouldn’t hold :/ I recommend pressing into bars!

  • Reply
    Lisa
    March 29, 2017 at 12:58 pm

    So I finally tried them… the taste is great! Only issue is they are REALLY crumbly… so much so that they will hardly stay in bars even after refrigeration. I followed the recipe exactly–same brands and all–was thinking that using a bit of coconut oil (melted?) would help hold them together. The question is, how much?
    Still going to eat the crumbles with a spoon or mix into yogurt, thanks 🙂

  • Reply
    Emmy
    April 3, 2017 at 8:42 pm

    Making these asap! Quick question: do you think blending these ingredients in a Blendtec would work? Thanks in advance 🙂

    • Reply
      Rachael Devaux
      April 4, 2017 at 5:13 pm

      I think you would only need to blend the cashews 🙂 Then mix the remaining ingredients in a bowl

    • Reply
      Rachael Devaux
      April 4, 2017 at 9:43 pm

      You would only need to blend the cashews in the Blendtec, then can mix everything else in a large bowl 🙂

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