Chocolate-Covered Coconut-Cashew Bars

Cashews are so underrated. In only one ounce, you get over 9 grams of unsaturated fats, zero cholesterol and five glorious grams of protein. Not to mention they’re a good source of iron and magnesium. And the texture? Forget it. These tropical gems add a certain kind of creaminess to recipes that other nuts can’t. Coconut and chocolate are always dessert all-stars, but I fully attribute the chewy texture of these Chocolate-Covered Coconut-Cashew Bars to the smiley little nuts.

Chocolate-Coconut Bars

1/2 cup cashews
1/3 cup melted coconut oil
1 cup unsweetened coconut flakes
1/3 cup honey
1 cup coconut flour
1 tsp. cinnamon

1/2 cup dark chocolate chips
1 Tbsp. coconut oil


  1. In a food processor, combine all ingredients (except topping ingredients).
  2. Press into a greased 8″x8″ pan. The texture should allow you to press the mixture easily. If it’s too crumbly, add a bit more melted coconut oil. Too oily? Add more coconut flour.
  3. In a small bowl, melt the topping ingredients in the microwave. I microwave for 1 minute, stirring half-way through. Do not overcook!
  4. Pour chocolate topping over bars and spread around evenly.
  5. Place in the freezer and let set for about an hour. Enjoy!

About jazzythings

Jasmine Schmalhaus, “JazzyThings,” has a passion for cooking and baking. She loves experimenting in the kitchen and then sharing her “jazzy creations” with others. JazzyThings emphasizes you do not have to sacrifice flavor or efficiency when eating healthy and strives to create recipes that inspire creativity for others in the kitchen.

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