Chewy Cashew & Coconut Bars
- 1 cup whole roasted cashews
- 1 cup shredded coconut
- 1/2 cup brown rice syrup
- 1/2 teaspoon vanilla extract
- Pinch of Maldon salt
- 1 1/2 cups dark chocolate chips
- 1 teaspoon Cap Beauty Coconut butter (optional)
Toppings
- Prepare the Cashew and Coconut Mixture
In a mini Cuisinart, pulse the cashews until broken down, about 45-60 seconds. Add the shredded coconut and pulse about 10 times. Then, add the brown rice syrup, vanilla extract, and a pinch of Maldon salt. Blend for about a minute until everything comes together.
- Form the Bars
Pour the mixture onto a piece of parchment paper and form it into a tight rectangle, about 4 inches by 6 inches. Fold the parchment paper around the mixture and place it in the fridge for 10-20 minutes.
- Melt the Chocolate
Using the double boiler method, melt the dark chocolate chips over a simmer. If you’re using coconut butter, add it to the melted chocolate and combine. Remove from heat and set aside.
- Dip the Bars in Chocolate
Remove the bar from the fridge and cut it into 12 pieces. One at a time, dip each piece into the melted chocolate, flipping it to ensure it’s fully coated. Shake off any excess chocolate and place each piece on a piece of parchment paper.
- Add the Toppings
Once all bars are coated, sprinkle the desired toppings (Cap Beauty The Matcha, Matcha Togarashi, edible flower petals, and Maldon sea salt) over the top.
- Chill and Harden
Place the chocolate-covered bars in the fridge for about 20 minutes to harden.
- Serve and Enjoy
Once set, enjoy your homemade chocolate-covered cashew and coconut bars!