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
Rachel!!! You da girl!! I made these and topped them with Coconut Cult, and I’m like, “ooooooooooowwwweeeeeee I will hug you and eat you, you sweet-salty coco cash bars” Ah!! So so good girl! thanks for sharing these. xo
Made these, couldn’t find coconut butter at my grocery store, or real vanilla bean, lol and don’t have any brain octane! I used wild friends peanut butter, vanilla extract, coconut oil, and vanilla protein. AMAZING! Can’t wait to find coconut butter & real vanilla bean, will have to make a trip to my nearest Trader Joe’s soon.
I’m so glad they turned out!!! 🙂
can you replace the coconut flour with almond flour? Thanks!
Yes, you can try! 🙂 Let me know how they turn out
Holy cow, these are insane! My bf recently got a food processor (basically just for making charoset for Passover), and it’s become my new fun contraption, so I was beyond excited to be able to use it to make these! They are delicious and an awesome way to get more fat in my diet. Thank you so much for posting it!
I’m so glad you like them!!! 🙂
this recipe is AMAZING! so delicious and quick/easy to make! buying protein bars can be expensive so this is a great alternative! absolutely love it!