This easy no-bake cashew coconut slice is the perfect treat to have that doesn’t make you feel guilty for eating it. It’s refined sugar-free, gluten-free, made using whole foods and great to keep in the freezer for when you feel peckish.
If you are like me and don’t find the excitement in unhealthy treats anymore, this slice will win you over especially if you have a sweet tooth and love coconut, cashews and chocolate.
After all, what’s not to love? Those three ingredients, cashews, coconut and chocolate are a marriage made in heaven!
And the good thing is….you can keep these babies in the freezer and have a square any time you please. They don’t freeze solid, so are perfectly edible straight out of the freezer.
So I’m thinking snacks/desserts for the next couple of weeks!
This coconut slice is one of the yummiest and easiest recipes ever! Quick and simple to make, and a healthy alternative to a store bought muesli bar or calorie rich slice at your local cafe.
It delivers the classic after-dinner treat you are craving but in a satisfying yet nutrition-packed treat. It’s creamy, rich, smooth, with a bite from the chocolate that balances out the sweetness of the cashew, coconut layer.
This recipe is filled with nutrient-dense ingredients. Here are the benefits of some of the key elements:
Coconut – the healthiest food on the planet – I’ve used three different forms of coconut in this recipe- coconut cream, coconut oil and desiccated coconut.
Why I hear you ask?
Because this is the perfect treat if you love coconut like I do. I’m obsessed with coconuts, they are my favorite ingredient in desserts and healthy snacks.
The world is going coconuts. Following the popularity of coconut water, a broad spectrum of foods derived from the humble coconut is available. It now comes in a variety of forms from water to milk, cream, butter, oil, flour and shredded allowing for a variety of creative ways to add coconut to a healthy diet.
Coconut contains a unique type of medium chain saturated fat called lauric acid that research shows raises HDL or “good” cholesterol levels, which lowers overall heart disease risk.
As a plant food, coconuts also contain disease-fighting phytochemicals or antioxidants. Research suggests that coconut products helps boost metabolism which is helpful if excess body fat needs to be lost.
Just one scoop of coconut oil delivers a wide-range of healing properties. Produced in its most natural state, coconut oil will benefit you, your children and your pets. I put some into my dogs dinner regularly.
Whether you have chronic fatigue, weight problems, digestive or skin issues, or just want to give your body a good cleanse and boost your energy, coconut in any of its forms is so good for you.
People trying to reduce their sugar intake often complain about the lack of sweets in their quest to get healthier. That’s because a low-carb way of eating is very focused on eliminating harmful sugar from your diet. But there are options for that lingering sweet tooth in your life.
Hence this no-bake coconut slice is both low-carb and packed with healthy fats and antioxidants. Eating more healthy fats is a great way to help satisfying your sweet cravings without the sugar.
Not only are these coconut treats insanely delicious and easy to prepare, they also comes with some surprising health benefits. From vitamins and minerals to plenty of healthy fats that support hormone health and neurotransmitter production, these little delights are the perfect addition to any healthy eating plan.
One little square makes me happy in an instant. It’s soft and chewy and you are going to love this healthy, superfood candy.
This recipe is a simple and delicious way to incorporate the amazing health benefits of coconut into your lifestyle, as its bursting with nutrition and good stuff.
Perfect if you have just had dinner and just want that little something – give this decadent, mouth-watering, cashew, coconut slice recipe a try!
Cashew Coconut Slice
Ingredients
Base Crust
- 1 1/2 cups almonds, walnuts or a mix
- 1 cup dates, soaked at least 30 minutes and drained
- 1 cup desiccated coconut
- 2 tablespoons cocoa powder
- 1 teaspoon vanilla extract
Creamy Cashew Filling
- 2 cups cashews, soaked 3+hours and drained
- 1 13.5 oz can coconut cream, full fat (solid part only) *see note below
- 1/2 cup desiccated coconut
- 1/4 cup coconut oil, melted
- 1/4 cup honey or maple syrup
- 1 teaspoon vanilla extract
Chocolate Topping
- 1 cup chocolate chips
- 1 tablespoon coconut oil
Instructions
- Note: Place the can of coconut cream or milk in the fridge or freezer for at least 1-2 hours before making these bars to allow coconut cream to separate.
Base Crust
- Line a 5 x 7-inch loaf pan or dish with parchment paper on the bottom and sides leaving some overhanging to act as a handle to get the bars out easier for cutting.Note: You can use an 8 x 8-inch baking pan but using the smaller size loaf pan the slice will be taller.Place all base crust ingredients into a food processer and process until broken down and well combined. The dough should be sticky and hold together when pinched between two fingers. Be careful not to over process as its nice to have texture variance and different sized “bits” in your base crust.Press the base mixture into the bottom of your pan or dish evenly. Refrigerate while you prepare the filling.
Creamy Cashew Filling
- Open chilled can and scoop out the cream that has separated and set hard on the top. Save the remaining coconut water to use in a smoothie, drink, or discard.Place all filling ingredients, cashews, coconut cream, desiccated coconut, coconut oil, honey and vanilla extract into the food processor and process until smooth and creamy. Depending on the power of your blender this might take a few minutes. Stop blending to scrape the sides and continue to blend until very smooth. Taste test add more honey or vanilla if you think it needs it.Pour the filling over the chilled crust and spread evenly with a spatula or the back of a spoon, then place back in the refrigerator.
Chocolate Topping
- Place chocolate chips and coconut oil in small dish and microwave with 20 second bursts stirring between each one until melted and smooth.Or use double boiler method - (pot of boiling water with a bowl resting on top) melt the chocolate chips and the coconut oil together.Once melted, remove the slice from the fridge and pour over the chocolate over the top. Smooth out with a spatula or back of a spoon.Place back in fridge to set (around 15-20 mins).Cut into 12 slices or more smaller squares with a sharp knife, cleaning in between each cut to get a smooth and clean slice.Serve cold. I like it pretty much out of the freezer as it stays really well together and is chewier. Always store in the fridge or freezer as it will start to soften otherwise. Will keep in fridge for up to 1 week or freezer for up to 3 months.
If you are looking for more delicious, healthy, no bake desserts and treats to help you reach your health, wellness and fitness goals, you will love my collection here: Blended Bites
