Coconut Cashew And Mango Granola Bars Recipes

JAZMIN'S SUPER HEALTHY EPIC COCONUT CASHEW COOKIES

Jazmin's Super Healthy Epic Coconut Cashew Cookies image

Healthy cookies that actually taste good? Yes, it's possible. Chef Richard Blais teaches us how to make his wife's nutty and chewy cookies that are packed with wholesome ingredients. Bonus: We don't even need to pull out the electric mixer for this class.

Provided by Richard Blais

Categories dessert

Time 30m

Yield 2 dozen cookies

Number Of Ingredients 8

Ingredients

1 cup cashew butter (see Cook's Note)
2 large eggs
1 cup rolled oats
1/2 cup coconut sugar
1/2 cup unsweetened shredded coconut
2 tablespoons unflavored collagen protein powder
1/2 teaspoon baking soda
1 ounce dark compliant chocolate (sweetened only with coconut sugar; such as Hu brand), chopped to your desired chunk size

Steps:

Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with silicone baking mats or parchment.
Add each of the ingredients in order to a large bowl and stir with a wooden spoon until all of the ingredients are combined and the cashew butter is completely incorporated. The dough will be thick and sticky.
Drop about 12 rounded balls (about the size of golf balls) on each of the prepared baking sheets.
Bake until the tops are just lightly brown, about 10 minutes. Let cool on the baking sheets.

CASHEW COCONUT BARS RECIPE BY TASTY

Cashew Coconut Bars Recipe by Tasty image

Here's what you need: raw cashews, pitted date, shredded coconut, salt, coconut milk, vanilla extract

Provided by Mercedes Sandoval

Categories Snacks

Yield 12 bars

Number Of Ingredients 6

Ingredients

2 ½ cups raw cashews
1 ½ cups pitted date
⅓ cup shredded coconut, plus more for topping
1 pinch salt
3 tablespoons coconut milk, or water
1 teaspoon vanilla extract

Steps:

Line an 8-inch (20 cm) square baking dish with parchment paper.
Add the cashews, dates, coconut, salt, coconut milk, and vanilla to a food processor and pulse until the mixture starts to clump together.
Transfer the mixture to the prepared baking dish and press into an even layer. Top with more coconut, if desired.
Chill for 1 hour.
Remove the bars from the baking dish by lifting the parchment paper. Cut into 12 individual bars.
Serve immediately or store in an airtight container in the refrigerator for up to 1 week.
Enjoy!

Nutrition Facts : Calories 153 calories, Carbohydrate 17 grams, Fat 9 grams, Fiber 2 grams, Protein 3 grams, Sugar 11 grams

TOASTED COCONUT MANGO BARS

Toasted Coconut Mango Bars image

Provided by Marcela Valladolid

Categories dessert

Time 2h25m

Yield 16 servings

Number Of Ingredients 12

Ingredients

Vegetable oil, for greasing the pan
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
Pinch salt
1 stick (8 tablespoons) unsalted butter, at room temperature
Two 15-ounce cans diced mango, syrup drained
1 1/2 cups granulated sugar
5 large eggs
1 teaspoon lemon zest plus 1/3 cup lemon juice
1/2 cup all-purpose flour
Powdered sugar, for dusting
1 cup toasted coconut

Steps:

For the crust: Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with parchment paper and grease with vegetable oil.
In a medium bowl, sift the flour, granulated sugar and salt. Add the butter to the dry ingredients and mix with a spatula or spoon. Press the crust mixture into the bottom of the prepared pan. Bake until the crust is lightly browned, about 10 minutes. Let cool slightly.
For the filling: Blend the mango with 2 tablespoons water in a blender.
Beat together the granulated sugar and eggs in a bowl until combined. Stir in the lemon zest and juice and mango puree. Stir in the flour.
Pour the filling over the crust. Lower the oven temperature to 325 degrees F and bake until the filling is set, about 25 minutes. Let cool, then refrigerate at least 1 hour before cutting the bars.
For the topping: Dust the bars with powdered sugar, sprinkle with toasted coconut and enjoy!

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