Sheet Pan

No Bake Coconut Cherry Chia Bars

March  7, 2016
Photo by We Who Eat
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
In This Recipe
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Fold in the 1 cup of shredded coconut and chia seeds.
  6. Dump the mixture into the prepped pan and press down firmly with the back of another sheet pan or measuring cup.
  7. Place the mixture in the freezer for 15 minutes to firm up before cutting.
  8. 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.

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