Recipe – Coconut, Date and Cashew Delight

Coconut Date and Cashew Delight
Amelia Phillips

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This delicious treat is super easy to make, a little goes a loooong way, and it beats any processed little devil you might be tempted to buy. Keep it in your fridge or freezer but have no more than one per day!

Coconut Date and Cashew Delight

 

 

 

 

 

 

Ingredients

  • 1 cup cashews
  • 8 Medjool dates*
  • 1 cup coconut flakes
  • 2 heaped tablespoons raw cacao
  • ¼ cup rice malt syrup
  • ¼ cup coconut oil, melted

Method

  1. Combine cashews, dates, coconut flakes and cacao in a blender or food processor and combine well.
  2. Pour into a bowl, add rice malt syrup and coconut oil and mix thoroughly.
  3. Press into a lined square cake tin and freeze for 20-30 minutes. I like to use the back of a spoon to ensure a firm and evenly spread mixture.
  4. Remove from freezer and slice into 8-10 bar sized slices.
  5. Store in the freezer (or fridge) in an airtight container. Be mindful that the coconut oil will melt, so these are best eaten cold. Enjoy.

*For a low fructose version, omit the dates.You may just need a touch more rice malt syrup to help the mixture bind.

Makes 12 serves at about 185 calories per serve.

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