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.
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.
I keep them in the fridge to prevent them from losing their shape, keeping their crumbly texture and lasting for up to 5 days.
Sweet + Salty Coconut Cashew Bars
Ingredients
- 1/2 cup + 2 tbsp, melted Sweet + Salty Eating Evolved Coconut Butter
- 1/2 cup raw cashews
- 3/4 tsp fresh vanilla bean, I used this
- 2 scoops collagen peptides
- 2 tbsp MCT oil, I use Bulletproof Brain Octane
- 1/2 cup coconut flour
Instructions
- Melt enough coconut butter in the microwave or over the stove until it fills a 1/2 cup scoop.
- Add cashews to food processor or high powered blender and pulse until you get a somewhat fine consistency.
- Pour melted coconut butter and cashew flour into large mixing bowl with remaining ingredients and stir thoroughly.
- 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.
- 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.
- **For sugar-free version, use Eating Evolved’s unsweetened roasted coconut butter
These are so great! I used the unsweetened coconut butter, coconut oil, and plant based vanilla protein powder for a vegan version, so good!
Making these asap! Quick question: do you think blending these ingredients in a Blendtec would work? Thanks in advance 🙂
I think you would only need to blend the cashews 🙂 Then mix the remaining ingredients in a bowl
You would only need to blend the cashews in the Blendtec, then can mix everything else in a large bowl 🙂
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 🙂
Recipe looks great! Is it possible to roll the dough into balls, or does it only keep its shape in bars?
I tried doing balls initially, but the batter just wouldn’t hold :/ I recommend pressing into bars!
What do you suggest as a substitute for the BP vanilla bean? Can’t wait to try the recipe- thanks!
If you have any vanilla bean that would work 🙂 or vanilla extract
If you don’t have that specific coconut butter, but really want to make this recipe, what would you suggest as a substitution?
Try using 1/2 cup of any coconut butter and sweeten with 2 tsp maple syrup + sea salt 🙂
Is it possible to replace the brain octane or just leave it out completely? Thanks!
Replace with melted coconut oil 🙂
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 🙂
You could! Perhaps 3 tbsp vanilla protein in place 🙂
Could you use maca powder instead of vanilla protein powder?
The ratios would not substitute one another– I’d recommend adding only 1-2 tsp maca powder, then replacing the rest of the measurement with collagen peptides or vanilla protein
Omg yum! I love the Bulletproof Vanilla bars, but buying bars can get pretty expensive. Love this idea! Thanks for posting!
I agree!! These taste so fresh too, can’t wait to hear what you think if you decide to make them! 🙂