Cashew Coconut Crack Bars - Bravabod
Recipes

Cashew Coconut Crack Bars

Valentina

Let's work up from bottom to top: a crumbly cashew-shortbread base, chewy coconut fudge middle, and a chocolate-cherry toasted coconut topping. It's a knockout. Be sure to spread the middle layer evenly over the base, since it acts as a binder for both the bottom and top layers. Dried cranberries can be used in place of the cherries. These are best enjoyed chilled and also deliver a good does of plant-based protein.

How To MakeDiet Type: Classic

liked this

Freeze For 3-4 months

Best by 1 week


Shopping List
    Base Layer
  • 3 cups raw cashews
  • 1 cup gluten-free oats
  • 1 cup vanilla or plain protein powder (Note 1)
  • 1/2 cup honey
  • 1 tablespoon coconut oil Middle Layer
  • 1/2 cup coconut butter or manna (Note 2)
  • 1/4 cup honey Top Layer
  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup dried cherries
  • 33333333/100000000 cup raw cashews, chopped
  • 33333333/100000000 cup chocolate chunks or chips

Instructions
  1. Step 1: Line 1 (7 in. x 9 in.) pan(s) (or similar sized) with plastic wrap or parchment paper so that the excess flaps hang from the sides. These flaps will help lift the bars out of the pan after refrigerating. A silicon pan may also be used.
  2. Step 2: Blend all base layer ingredients in a high-powered food processor until it's a crumbly dough, about 3 to 5 minutes.  Rest the motor if it feels warm and scrape down the sides as needed. Transfer the dough evenly into the prepared pan and push down firmly to compact.
  3. Step 3: Next, make the middle layer. Melt the coconut butter for 15 to 30 seconds in a microwave, until softened. A double boiler may also be used. Mix the honey with the warm coconut butter in a small bowl until smooth. Pour this honey blend evenly over the base layer.
  4. Step 4: Topping time! Heat a dry frying pan over medium-high heat. Add the shredded coconut and toast until just golden, stirring frequently. It should only take 1 to 2 minutes. Be mindful not to burn. Remove the coconut from the pan and transfer to a bowl. Add the remaining topping ingredients to the bowl and stir. Sprinkle this evenly over the warm coconut butter layer. Press in lightly with your hands to ensure contact with the sticky middle. Transfer to the refrigerator or freezer and firm completely. At least several hours.
  5. Serve: Grab the overhanging flaps and pull upwards until pop the bars out. If the bars get stuck, use a small knife to carefully lift the corners or wait for it to soften more. Slice and enjoy immediately or store the sliced bars in the freezer.

Recipe Notes

Note 1: Pea and/or brown rice protein blends work especially well in this recipe. If you'd rather not use protein powder, you may substitute with an equal amount of oat flour or almond flour.

Note 2: Coconut butter is not the same as coconut oil. Coconut oil cannot be substituted for the coconut butter in this recipe. In a pinch, creamy cashew butter may be substituted for the coconut butter.

Nutrition

Let's work up from bottom to top: a crumbly cashew-shortbread base, chewy coconut fudge middle, and a chocolate-cherry toasted coconut topping. It's a knockout. Be sure to spread the middle layer evenly over the base, since it acts as a binder for both the bottom and top layers. Dried cranberries can be used in place of the cherries. These are best enjoyed chilled and also deliver a good does of plant-based protein.

How To MakeDiet Type: Plant-based

liked this

Freeze For 3-4 months

Best by 1 week


Shopping List
    Base Layer
  • 3 cups raw cashews
  • 1 cup gluten-free oats
  • 1 cup vegan vanilla or plain protein powder (Note 1)
  • 1/2 cup brown rice syrup or maple syrup
  • 1 tablespoon coconut oil Middle Layer
  • 1/2 cup coconut butter or manna (Note 2)
  • 1/4 cup brown rice syrup or maple syrup Top Layer
  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup dried cherries
  • 33333333/100000000 cup raw cashews, chopped
  • 33333333/100000000 cup vegan chocolate chunks or chips

Instructions
  1. Step 1: Line 1 (7 in. x 9 in.) pan(s) (or similar sized) with plastic wrap or parchment paper so that the excess flaps hang from the sides. These flaps will help lift the bars out of the pan after refrigerating. A silicon pan may also be used.
  2. Step 2: Blend all base layer ingredients in a high-powered food processor until it's a crumbly dough, about 3 to 5 minutes.  Rest the motor if it feels warm and scrape down the sides as needed. Transfer the dough evenly into the prepared pan and push down firmly to compact.
  3. Step 3: Next, make the middle layer. Melt the coconut butter for 15 to 30 seconds in a microwave, until softened. A double boiler may also be used. Mix the syrup with the warm coconut butter in a small bowl until smooth. Pour this syrup blend evenly over the base layer.
  4. Step 4: Topping time! Heat a dry frying pan over medium-high heat. Add the shredded coconut and toast until just golden, stirring frequently. It should only take 1 to 2 minutes. Be mindful not to burn. Remove the coconut from the pan and transfer to a bowl. Add the remaining topping ingredients to the bowl and stir. Sprinkle this evenly over the warm coconut butter layer. Press in lightly with your hands to ensure contact with the sticky middle. Transfer to the refrigerator or freezer and firm completely. At least several hours.
  5. Serve: Grab the overhanging flaps and pull upwards until pop the bars out. If the bars get stuck, use a small knife to carefully lift the corners or wait for it to soften more. Slice and enjoy immediately or store the sliced bars in the freezer.

Recipe Notes

Note 1: Pea and/or brown rice protein blends work especially well in this recipe. If you'd rather not use protein powder, you may substitute with an equal amount of oat flour or almond flour.

Note 2: Coconut butter is not the same as coconut oil. Coconut oil cannot be substituted for the coconut butter in this recipe. In a pinch, creamy cashew butter may be substituted for the coconut butter.

Nutrition

Let's work up from bottom to top: a crumbly cashew-shortbread base, chewy coconut fudge middle, and a chocolate-cherry toasted coconut topping. It's a knockout. Be sure to spread the middle layer evenly over the base, since it acts as a binder for both the bottom and top layers. Dried cranberries can be used in place of the cherries. These are best enjoyed chilled and also deliver a good does of plant-based protein.

How To MakeDiet Type: Paleo

liked this

Freeze For 3-4 months

Best by 1 week


Shopping List
    Base Layer
  • 3 cups raw cashews
  • 1 cup almond flour or meal
  • 1 cup paleo vanilla or plain protein powder (Note 1)
  • 1/2 cup honey
  • 1 tablespoon coconut oil Middle Layer
  • 1/2 cup coconut butter or manna (Note 2)
  • 1/4 cup honey Top Layer
  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup dried cherries
  • 33333333/100000000 cup raw cashews, chopped
  • 33333333/100000000 cup chocolate chunks or chips

Instructions
  1. Step 1: Line 1 (7 in. x 9 in.) pan(s) (or similar sized) with plastic wrap or parchment paper so that the excess flaps hang from the sides. These flaps will help lift the bars out of the pan after refrigerating. A silicon pan may also be used.
  2. Step 2: Blend all base layer ingredients in a high-powered food processor until it's a crumbly dough, about 3 to 5 minutes.  Rest the motor if it feels warm and scrape down the sides as needed. Transfer the dough evenly into the prepared pan and push down firmly to compact.
  3. Step 3: Next, make the middle layer. Melt the coconut butter for 15 to 30 seconds in a microwave, until softened. A double boiler may also be used. Mix the honey with the warm coconut butter in a small bowl until smooth. Pour this honey blend evenly over the base layer.
  4. Step 4: Topping time! Heat a dry frying pan over medium-high heat. Add the shredded coconut and toast until just golden, stirring frequently. It should only take 1 to 2 minutes. Be mindful not to burn. Remove the coconut from the pan and transfer to a bowl. Add the remaining topping ingredients to the bowl and stir. Sprinkle this evenly over the warm coconut butter layer. Press in lightly with your hands to ensure contact with the sticky middle. Transfer to the refrigerator or freezer and firm completely. At least several hours.
  5. Serve: Grab the overhanging flaps and pull upwards until pop the bars out. If the bars get stuck, use a small knife to carefully lift the corners or wait for it to soften more. Slice and enjoy immediately or store the sliced bars in the freezer.

Recipe Notes

Note 1: If you'd rather not use protein powder, you may substitute with an equal amount of almond flour.

Note 2: Coconut butter is not the same as coconut oil. Coconut oil cannot be substituted for the coconut butter in this recipe. In a pinch, creamy cashew butter may be substituted for the coconut butter.

Nutrition

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Cashew Coconut Crack Bars

PT20M 3 cups raw cashews 1 cup gluten-free oats 1 cup vanilla or plain protein powder (Note 1) 1/2 cup honey 1 tablespoon coconut oil 1/2 cup coconut butter or manna (Note 2) 1/4 cup honey 1/2 cup unsweetened shredded coconut 1/2 cup dried cherries 33333333/100000000 cup raw cashews, chopped 33333333/100000000 cup chocolate chunks or chips Gluten Free Paleo Vegan 18 Servings Ingredients:

18 Servings

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