Raw Coconut Cocoa Nut Bars
Makes : 10 bars • Total Time: 15 minutes • FODMAP rating: medium
These raw and decadent chocolate, coconut, and nut bars are a total crowd-pleaser! Use either dairy-free chocolate chips or cocoa, maple syrup, and coconut oil for the topping. Keep in mind, it must be kept in the refrigerator or freezer.
Ingredients
Nut Base
1 cup raw and unsalted cashews or preferred nut/seeds
¾ cup rolled or old fashioned oats
1 tablespoon coconut cream or melted coconut oil
1 cup or 12 deglet noor dates or ¼ cup maple syrup
¼ teaspoon salt
Chocolate topping
½ cup dairy-free chocolate chips + 1 tablespoon coconut cream or melted coconut oil
OR ⅓ cup unsweetened cocoa powder, ¼ cup maple syrup and ¼ cup coconut oil
Sprinkle on top
2 tablespoons unsweetened coconut flakes
a few pinches of coarse salt
Instructions
Put nuts into a food processor, and run until nuts are very fine and start to form a dough-like ball.
Add oats, coconut cream, dates or maple syrup and salt and process until smooth. Scrape down sides and continue to process as needed.
Line an 8x8 square baking pan with parchment paper, and press the dough into it evenly. Use the bottom of a cup if helpful to really press it down, even along the edges.
Make the chocolate topping by combining all the ingredients together and whisking until smooth. Pour over the nut base and smooth with a spoon. Sprinkle with the coconut flakes and coarse salt.
Freeze for 1 hour until firm. Remove from the pan and use a large knife to cut into squares.
Store in the freezer or refrigerator to keep firm.
*Don’t forget to preload on vegetables before you eat!
*Nut-Free: Use sunflower or pumpkin seeds for the nut base
*FODMAP Swaps: Use seeds or walnuts instead of cashews for the base and maple syrup instead of dates
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