Published on May 31st, 2014 | by Grinds4Gamers0
Coconut Cashew Bars
This recipe is a Mamma Kash original that we’ve perfected over the last couple of months. These bars are absolutely unbelievable tasting and completely paleo. It’s a sweet blend of nutty cream with chocolate and it will blow your socks off. I’m positive you’ll enjoy this dessert as much as we have.
3 Cups of raw, unsalted, unroasted Cashews
1 ½ cups of canned Coconut Milk
1 ½ cups of Vanilla Coconut Milk (carton)
½ cup Chunky Almond Butter
½ cup Raw Honey
½ cup Coconut Oil
1 lb of 60-70% Cacao Chocolate (melted)
Pour the coconut milk (both) into a bowl and add in the cashews. Mix until the cashews are soaking in the milk. Let the mixture soak for 2 hours. After the two hours, pour the mixture into a food processor or blender. Add in the chunky almond butter and raw honey. Melt the coconut oil and pour into the mixture. Blend or process well until the consistency resembles that of a thick milk shake. Set aside.
Here’s where you have some flexibility. You can use muffin tins or a pyrex dish for the next step. If you want bite-sized treats, use the muffin tin and coat each tin with a bit of coconut oil. If you choose to use a pyrex dish (for square-cut treats), place an oversized sheet of parchment paper inside the pyrex dish. Form the parchment into the corners and edges of the pyrex so it overlaps the edges. Pour in the mixture into your container of choice. In the muffin tins, pour in the mixture leaving enough room for the melted chocolate later. If you’re using the pyrex dish, pour it all in, baby. Once the mixture is poured into your container, place it in the freezer for another two hours.
After two hours, melt your chocolate with your method of choice. I use a large glass measuring bowl set into a pot of hot water. Heat the water slowly on the stove and your chocolate will start melting in the glass measuring bowl. While this heats, take the mixture out of the freezer.
Muffin Tin Preparation: Use a knife to gently unseat each portion of frozen mixture from the tins. You just want them to be loose in the tin. Pour in a portion of your melted chocolate into each tin, covering the mixture fully. Once all are covered with chocolate, put it back in the freezer to re-freeze.
Pyrex Dish Preparation: Gently unseat the parchment paper with the frozen mixture from the pyrex dish. It should stay solid. If it feels soft or bendable, freeze it longer. Remove the solid mixture from the pyrex dish and peel off the parchment paper. Place the frozen mixture back into the pyrex dish. Pour the melted chocolate evenly over the mixture, covering the entire top surface. Place the dish back into the freezer to re-freeze.
Once the mixture is frozen with the chocolate applied, remove from the freezer. If you used the muffin tins, you can unseat each treat and plate to serve. If you used the pyrex dish method, you’ll have to unseat the mixture from the pyrex, place it on a large cutting board and use a large knife to cut the frozen mixture into squares. Serve cold! They are THE BOMB.