No Bake Bars

  • 31 Oct - 06 Nov, 2020
  • Mag The Weekly
  • Cookery


· For the Bars

· 1 cup shredded coconut

· 1 cup almond flour

· 3 tablespoons coconut nectar

· ½ cup coconut oil

For the Caramel Layer

· ½ cup creamy cashew butter

· 3 tablespoons coconut oil

· ½ cup coconut nectar

· 1½ cups shredded coconut

For the Chocolate Drizzle

· ½ cup chocolate chips

· 2 teaspoons coconut oil


Line a loaf pan with parchment paper. Set aside. Make the cookie layer: In a bowl, add coconut, almond flour, liquid sweetener and melted coconut oil. Mix with a fork, until a dough forms and sticks together. Transfer to pan and press down firmly using a spatula. Transfer pan to freezer and freeze for at least 10 minutes. Make the caramel: Add the cashew butter, coconut oil, sweetener and vanilla and mix until smooth and combined. Set aside some for drizzling. Combine the remaining caramel with shredded coconut. Remove loaf pan from freezer and spread the caramel layer evenly on top. Freeze again for 10 minutes. Melt the dark chocolate and coconut oil and drizzle over the bars. Freeze again for 5 minutes. Use the parchment paper to lift out the bars and cut into even squares.