No-Bake Cashew & Coconut Bars

Ingredients:

LemonCoconutBars_small.jpg
  • 1 1/3 cup Medjool dates, pitted (about 15 dates)
  • 1 cup cashews, roasted
  • 2 Tbsp coconut oil, melted but not hot
  • 1 cup shredded coconut, unsweetened
  • 1 tsp vanilla extract (or almond)
  • 1/8 tsp Himalayan salt

Directions:

  1. Line a brownie pan with parchment paper ans set aside.
  2. Chop the dates and soak them in water for about 1 hour, then drain.
  3. Combine dates and all other ingredients except the water and 1/4 cup of the coconut, and process in a food processor or blender until a dough forms, adding 1-2 tbsp of water if necessary.
  4. Press the dough  into the lined brownie pan so it's about 1/2 inch thick, smoothing the top as evenly as possible.
  5. Cover the top with the remaining coconut, lightly pressing it into the top and sides of the dough.
  6. Chill in refrigerator for 1-2 hours, or until firm.
  7. Cut into squares or rectangles and store in the fridge. Enjoy!