Coconut Cream Bars
Ingredients
The crust
-
1½
cups
toasted almond slivers
-
1
cup
toasted unsweetened coconut flakes
-
2
tablespoons
maple syrup
-
1
tablespoon
melted coconut oil
-
½
teaspoon
ground cinnamon
-
¼
teaspoon
Diamond Crystal kosher salt
The filling
-
1
cup
raw cashews, soaked
-
13.5
ounces
canned coconut cream or full-fat coconut milk
-
¼
cup
melted coconut oil
-
¼
cup
maple syrup
-
1
teaspoon
vanilla extract
-
¼
teaspoon
Diamond Crystal kosher salt
Instructions
- Make the crust by pulsing toasted almond slivers and coconut flakes in a food processor until coarse.
- Add maple syrup, melted coconut oil, cinnamon, and salt to the crust mixture and pulse until combined.
- Line an 8-inch square pan with parchment paper and press the crust mixture into the pan evenly.
- Freeze the crust while preparing the filling.
- Blend soaked cashews, coconut cream or milk, melted coconut oil, maple syrup, vanilla, and salt in a high-speed blender until smooth.
- Pour the filling through a fine mesh sieve onto the crust to remove air bubbles.
- Cover the pan and freeze until solid, about 6 hours or overnight.
- Once solid, lift the bars out of the pan and cut into 16 squares.
- Serve the bars directly from the freezer or thaw in the fridge for a softer texture.
Nutrition Facts (estimated)
Servings
16
Calories
275
Total fat
25g
Total carbohydrates
13g
Total protein
5g
Sodium
0mg
Cholesterol
0mg
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