Toasted Coconut Date and Nut Bars

I've been searching for a gluten free, sugar free, good for you snack bar that actually tastes delicious and I've finally found one.  This is my new, go to snack bar that I can feel good about.  I found this recipe on Food 52    This recipe is simple to make with ingredients that include toasted coconut, crunchy cashews, sweet medjool dates, which provide just the right amount of sweetness and coconut butter and coconut oil to bind the ingredients together, making these bars a real delight.  Wrap them individually and store them in the refrigerator.  They're a great grab and go bar for anytime of the day.

Ingredients

Makes 8 bars

recipe by Jennifer Farley 

2/3 cup unsweetened shredded coconut

2 cups unsalted cashews

1 cup medjool dates, pitted and roughly chopped

1/4 teaspoon ground cinnamon

1/8 teaspoon sea salt

1/4 cup plus 2 tablespoons coconut butter ++

1 tablespoon coconut oil 

++ It's very easy to make coconut butter at home and it's so much easier on the wallet as well.  To make the amount needed for this recipe, you'll need 1 1/2 cups of unsweetened coconut and a food processor.  Just add the coconut to the food processor and run for about 5 minutes or so or until the coconut breaks down and becomes a smooth puree.  You'll have to scrape down the sides of the bowl occasionally.

To make the bars...

1.  Preheat the oven to 350° F.

2.  Spread the coconut across a parchment lined baking sheet and toast the coconut in the oven for 3 minutes.  Stir and toast for another 2-3 minutes, until light golden in color.  Remove the coconut from the parchment paper and dump into a bowl.  Using the same parchment paper, spread the cashews evenly on the pan and toast for 5 minutes.  Remove from oven and set aside.

3.  Add the toasted coconut and cashews to a food processor along with the dates, cinnamon and salt.  Pulse the ingredients until they are crumb size.

 4.  Add the coconut butter and 1/2 tablespoon coconut oil to the food processor and pulse until the crumbs begin to come together.  If the mixture seems dry, add the remaining 1/2 tablespoon coconut oil and pusle in until mixture is slightly moist and clumpy.

5.  Using an 8X8 inch baking pan, line the bottom and 2 sides of the pan allowing for extra paper to hang over the 2 sides of the pan.  Pour the mixture into the pan and spread evenly.  Press the mixture firmly into the pan, using a piece of plastic wrap or parchment paper laid over the crumbs, to help flatten the mixture evenly.

6.  Place the pan in the freezer for 20 minutes.  Remove from the freezer and using a sharp knife, loosen the unlined sides of the pan by running the knife between the pan and the bars, then lift, grabbing the over hanging parchment paper, out of the pan and onto a cutting board.  Cut into 8 bars, wrap individually and store in the refrigerator or the freezer.  Enjoy!