2 cups, packed, unsweetened shredded coconut
1/2 cup raw cashew nuts
1 cup packed, medjool dates, pitted (around 12 dates)
1/2 teaspoon cardamom
3/4 teaspoon vanilla powder
1/4 teaspoon nutmeg, freshly grated
1/4 teaspoon Maldon salt
1/4 cup plus 2 tablespoons organic coconut butter or coconut manna
1 tablespoon organic coconut oil
Coconut chips for garnish
Preheat oven to 350 degrees and fully line an 8 x 8-inch baking pan with parchment paper.
On a baking sheet, toast the coconut and cashews in oven for 5 minutes or until golden and fragrant. Let cool.
Place the toasted coconut, cashews, dates, spices, and salt in the bowl of food processor and pulse until crumb-sized. Add the coconut butter and 1/2 tablespoon coconut oil and process until the mixture begins to clump. If too dry, add the additional 1/2 tablespoon coconut oil.
Press the mixture into the pan, compress, and flatten evenly. Press the coconut chips onto the batter. Place in freezer for 15 to 20 minutes and then slice into 10 bars, each 4 x 1 1/4-inch.
Store in the refrigerator or freezer.
Hint: Spraying the tin with a little cooking spray helps the paper adhere to the pan.
Yield: 10 bars
Active Time: 8 minutes
Total Time: 30 minutes
Recipe inspired by: Merce Muse – Thrive Market