Raw Chocolate Coconut Cashew Bars (2024)

Published: Jul 10, 2016 · Modified: May 23, 2022 by Jamie Vespa · This post may contain affiliate links

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Chocolate coconut cashew bars made with simple, clean ingredients for a sweet treat that you can feel good about eating. Vegan, gluten free, and kid-friendly.

Vegan Chocolate Cashew Bars

Let me set the stage for you on how these bliss bites were born. The heat index in Florida this week has been ~105 degrees F, and it feels like a damn inferno. On the plus side, however, I don't have to take time applying bronzer because my face has a constant natural glow. Perspiration happens to be the cheapest cosmetic around.

So to avoid bringing the smolder into my kitchen, I'm opting for no-bake desserts. In fact, most meals lately are a variety of salads, overnight oats, Greek yogurt parfaits, and of course, these bars. They are the perfect combination of cool, crunchy, creamy bliss. Plus, you can prepare them over the weekend and have them on repeat every night during the week. Store them in the refrigerator or freezer, and consider your sweet tooth fully satisfied.

Is Coconut Oil Healthy?

As a dietitian who is immersed in the health and wellness field, it's fun to keep tabs on the latest trends. Traditionally, many trends have (unfortunately) revolved around elimination diets in which certain foods or food groups are restricted. Foods marketed as low-calorie, low-fat, low-this, low-that were usually interpreted by novice consumers to mean "healthy", right?

However, we are now finally starting to see a paradigm shift. People are beginning to change their mindset around food and paying closer attention to not only the nutrition label, but also the ingredients. Consumers are becoming more interested in adding more nutritious ingredients to their diet, as opposed to eliminating other ingredients.

What perhaps is even more exciting is that fat is no longer demonized. Items like coconut oil, avocado oil, and nut flours are being used more widely for their nutritional benefits with less emphasis on their caloric value. Yes, coconut oil is rich in saturated fat, however it has an interesting fat profile overall. Coconut oil has a high amount of lauric acid, which research suggests may increased HDL cholesterol levels. Lauric acid has many of the same properties of medium-chain triglycerides, which are absorbed differently than long-chain triglycerides that can spike total cholesterol. However studies on the effect of lauric acid on serum cholesterol are contradictory, so for now, I use coconut oil in moderation. I can tell you, however, that it has a more positive nutrient profile than butter, so that's a plus.

Science is ever evolving, my friends, and this industry will forever stay relevant because of it.

How to Make Raw Chocolate Cashew Bars

These bars are made of simple ingredients that you actually may already have sitting in your pantry. The base is a blend of raw cashews, oats, honey or maple syrup, and coconut oil. The result is a texture that seriously resembles cookie dough, both in taste and texture.

The divine chocolate topping is a simple mix of cocoa powder, honey or maple syrup, and a few pinches of sea salt. The coconut flakes are optional, however I really think they add an extra layer of decadence. If you are not a coconut fan, you can also add chocolate chips, chopped nuts, or freeze-fried fruit.

More Vegan Dessert Recipes

Vegan Fudge Brownies

Cashew Butter Buckeyes

Chocolate coconut cashew bars made with simple, clean ingredients for a sweet treat that you can feel good about eating. Vegan, gluten free and dairy free.

5 from 19 votes

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Course: Dessert, Snack

Cuisine: American

Prep Time: 15 minutes minutes

Total Time: 15 minutes minutes

Servings: 10 bars

Calories: 294kcal

Author: Jamie Vespa MS, RD

Ingredients

▢ **Base**
▢ 1 ½ cups raw unsalted cashews
▢ 1 cup old fashioned oats
▢ ¼ cup coconut oil melted
▢ ¼ cup liquid sweetener honey, brown rice syrup, maple syrup
▢ Pinch of sea salt
▢ **Chocolate Coconut Topping**
▢ ¼ cup liquid sweetener honey, brown rice syrup, maple syrup
▢ ¼ cup coconut oil melted
▢ ½ cup unsweetened cocoa powder
▢ 2 tablespoon unsweetened coconut flakes
▢ A few pinches of sea salt

Instructions

Add cashews to food processor and blend for 2-3 minutes, stopping to scrap down the sides every 30 seconds or so. You want to process the nuts until they start to form somewhat of a paste.
Add oats, coconut oil, liquid sweetener and sea salt and blend for another 2-3 minutes, scraping down the sides as needed, until ingredients form a dough (refer to picture).
Line a loaf pan or 8x8 inch baking pan with parchment paper and lightly coat with non-stick spray. Empty dough into pan and press down firmly, spreading evenly to all edges. It's helpful to use the bottom of a measuring cup to really compact dough.
Chocolate topping: In a large glass measuring cup or bowl, whisk together liquid sweetener, melted coconut oil and cocoa powder until smooth and well-combined. Pour over dough, spreading evenly with the back of a spoon. Sprinkle with coconut flakes and sea salt.
Freeze for 1 hour or refrigerate for 3 hours before slicing. Store covered in the refrigerator for up to 1 week.

Notes

To ensure bars are gluten free (if necessary), use a certified GF brand of oats (Bob's Red Mill)
To make vegan, use either pure maple syrup or brown rice syrup as sweetener

Nutrition

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