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27Feb, 15
Clean Chocolate Coconut Cashew Crunch Bars
Clean Food Love

No – Added refined Sugar All-Natural & Nutritious!

Directions:
1.  Preheat oven to 350 f
2.  Spray 8×8 tart or bar pan with coconut oil spray – mine has a removable bottom, so they pop right out!

3.  Combine very well:

  • 2 cups unsweetened shredded coconut  (“Let’s do Organic” brand works best!)
  • 3 large egg whites
  • 1 tsp vanilla extract (optional)
  • 15 drops liquid stevia (or preferred sweetener)

4.  Press VERY firmly into the bottom of your pan, paying special care to press into the corners
5.  Bake 14 minutes, or until edges are golden and middle is completely set.
6.  Let cool.

7.  Melt 1/2 cup dark chocolate/cacao, (I used Lily’s brand sweetened with stevia) with 1/2 Tbs coconut oil.

8.  Then pour over cooked coconut, sprinkle with chopped cashews (you can toast your cashews first at 400 degrees f for about 10 minutes).

I made a batch of my Coconut Cashew Crush Candy Bars {would you believe NO refined or added SUGAR! ?!} I swear they can compete with the finest Sugar-Filled treats!

I made a batch of my
Coconut Cashew Crush Candy Bars
{would you believe NO refined or added SUGAR! ?!}
I swear they can compete with the finest Sugar-Filled treats!

9.  Set pan in freezer for about 15 minutes-to harden chocolate.

10.  Slice into bars.

You're going to want to make these!

You’re going to want to make these!

Coconut Cashew Crunch Bars

Coconut Cashew Crunch Bars

Ingredients

  • 2 cups unsweetened shredded coconut (“Let’s do Organic” brand works best!)
  • 3 large egg whites
  • 1 tsp vanilla extract (optional)
  • 15 drops liquid stevia (or preferred sweetener)

Instructions

  1. Preheat oven to 350 f
  2. Spray 8×8 tart or bar pan with coconut oil spray – mine has a removable bottom, so they pop right out!
  3. Combine very well
  4. Press VERY firmly into the bottom of your pan, paying special care to press into the corners
  5. Bake 14 minutes, or until edges are golden and middle is completely set.
  6. Let cool.
  7. Melt 1/2 cup dark chocolate/cacao, (I used Lily’s brand sweetened with stevia) with 1/2 Tbs coconut oil.
  8. Then pour over cooked coconut, sprinkle with chopped cashews (you can toast your cashews first at 400 degrees f for about 10 minutes).
  9. Set pan in freezer for about 15 minutes-to harden chocolate.
  10. Slice into bars.
http://cleanfoodcrush.com/crunch-bars/

Clean Food Love

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Rachel Maser Clean Food Crush
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