Lemony Toasted Cashew & Date Bars

 
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This is a client-favorite recipe for kids and adults alike—they’re sweet enough to feel like a treat, yet wholesome enough to have for breakfast. Best of all, they’re a breeze to throw together.

Lemony Toasted Coconut & Date Bars

Makes about 6 bars
Total time: 35 minutes
Special equipment: Food processor, 8x8” square pan
Freezable: Yes

Ingredients:

2 cups raw unsalted cashews
2/3 cup unsweetened shredded coconut
1 cup pitted Medjool dates
1/2 teaspoon lemon zest
Pinch kosher sea salt
1/4 cup plus 2 tablespoons coconut butter
1 tablespoon virgin coconut oil

Directions:

  1. Preheat oven to 350. Line a baking sheet with parchment.

  2. Spread shredded coconut out on baking sheet. Toast coconut 2-3 minutes, or until lightly browned. Set aside.

  3. Spread cashews out on baking sheet. Toast cashews 5-6 minutes, or until lightly browned and fragrant.

  4. Add coconut, cashews, dates, lemon zest, and sea salt to food processor. Pulse until pieces are about the size of a grain of rice.

  5. Add coconut butter and coconut oil and pulse to combine.

  6. Line 8x8” pan with parchment, then press the cashew-date mixture into the pan.

  7. Freeze for 15 minutes, then slice into bars and enjoy!

    Store leftovers in an airtight container for 2 days at room temperature, then in the refrigerator up to 1 week.

 
Kelsey LelandComment