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Author Notes: "No Bake" may seem like the most alluring thing about these bars, but it's not. They have zero added sugar, loaded with good fats and protein and most importantly, they are crack-addicting good. Plus, all you need is a food processor, a spatula and a pan. —We Who Eat
Makes 32 bars
- 4 cups unsweetened dried coconut (shreds or flakes)
- 1-1 1/2 cups dried tart cherries
- 1 cup raw cashews
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- large pinches sea salt
- 1 cup shredded unsweetened dried coconut
- 1/4 cup chia seeds
- Spray and line a 9 x 13" sheet pan with parchment. It helps to have overhanging sides of parchment, but it's not necessary. Set aside.
- In a food processor with the blade attachment, blitz the 4 cups of dried coconut for 5-8 minutes until it turns into coconut butter. You may have to stop and scrape the sides down once or twice. It should look liquidy like nut butter. Scrape into a medium bowl and set aside.
- Place the dried cherries and cashews in the food processor (no need to clean the bowl) and blitz for 5-6 minutes until the mixture is very finely chopped and the nuts release their oils. It should clump together when you squeeze the mixture and look shiny.
- Place the coconut butter back into the bowl, along with the vanilla, cinnamon and salt. Pulse a few times until the mixture is well combined.
- Fold in the 1 cup of shredded coconut and chia seeds.
- Dump the mixture into the prepped pan and press down firmly with the back of another sheet pan or measuring cup.
- Place the mixture in the freezer for 15 minutes to firm up before cutting.
- These bars will keep well in the fridge for a couple weeks (maybe longer, but they never make it that long). They are best consumed when slightly warmed to room temp for a few minutes.
- This recipe was entered in the contest for Your Best Recipe with Dried Fruit