Chef notes
Coconut bars are my healthy substitute for cheesecake. They're creamy and perfect for a light pick-me-up, easy to make and hold well in the freezer for months. It's also a guilt-free treat perfect for late night sweet tooth cravings. I'll eat one or two pieces and feel satisfied. They're a little tart and a little sweet — the perfect balance.
Technique tips: If you like your bars sweeter in flavor, add preserves like strawberry jam. Not only will it brighten the pop of color for your bars but it will also add another layer of fruity sweetness. To save time, you can add the berries in after blending.
Swap option: Be creative with the fruits you use. I like to toss in leftover fruits I cut up for fruit salads, such as strawberries, grapes, blueberries, kiwis and bananas. Freeze those into your bars and you instantly get a colorful mixture of fruits that make these bars Instagram-worthy sweets.
Ingredients
- 1½ cups raw cashews (soaked in water for a few hours to soften)
- 1/4 cup lemon juice
- 1/3 cup coconut oil, melted
- 1/2 cup coconut milk
- 1/4 cup sugar-free maple syrup or agave
- 1/4 cup fresh strawberries, sliced
Preparation
1.Combine the cashews, lemon juice, coconut oil, coconut milk and syrup in a blender and process until smooth.
2.Pour the mixture onto a greased sheet pan lined with wax paper to make removing easy.
3.Place the sheet in the freezer and let it chill for 10 minutes.
4.Take the pan out and layer slices of fresh strawberries. Put back in the freezer for 2 hours.
5.Once frozen, remove the pan from the freezer and let it sit for 5 minutes.
6.Slice the frozen sheet into squares. Place the squares in a container or zip-top bag and store in the freezer.
