Chocolate Covered Coconut Bars

Chocolate Covered Coconut Bars

No Dehydrator Needed 


1 cup           Medjool dates, soaked, pits removed (approximately 16 dates)

½ cup          water

3 cups         coconut

¼ cup          coconut oil, softened

¼ cup          ground raw cashews

1 tsp.           vanilla

Put the dates and water into a food processor, puree.  Add the rest of the ingredients and mix well.  Form into desired shape.  I like to use the one-tablespoon cookie scoop.  Place on a non-stick sheet and place in the refrigerator for at least two hours, before frosting.

Chocolate Frosting

1 cup          coconut oil, melted

1 cup           raw cocoa

1/2 cup           agave

Mix well.  Place bar into the frosting.  Coat all sides.  Lift out with a fork and place on a non-stick sheet and refrigerate.  Enjoy!

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