Ultimate Chocolate Dipped Coconut Cashew Bars

Ultimate Chocolate Dipped Coconut Cashew Bars

Enjoy these delightful cashew bars packed with coconut, sesame, flax, and hemp seeds for a satisfying, wholesome treat.

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Prep Time 45 minutes mins

Total Time 45 minutes mins

Servings: 16

Course: Dessert

Calories: 250

Ingredients Method Notes

Ingredients

  

• 1 1/2 cups raw cashews
• 1/2 cup raw unsweetened coconut flakes
• 6 tablespoons sesame seeds
• 3 tablespoons flax seeds
• 3 tablespoons hemp seeds
• 1/4 cup wheat bran
• 1 teaspoon kosher salt
• 1/4 teaspoon cinnamon
• 1/2 cup pure maple syrup
• 1 tablespoon coconut oil

Method

 

1. Preheat oven to 350°F (175°C). Lightly grease an 8×8 inch baking pan. Line with parchment paper, leaving an overhang on all sides.
2. Toast the cashews, coconut flakes, sesame seeds, flax seeds, and hemp seeds on a rimmed baking sheet for 10-12 minutes until golden brown.
3. Reserve 2 tablespoons of sesame seeds, 1 tablespoon of flax seeds, and 1 tablespoon of hemp seeds for topping. Add the remaining toasted ingredients, wheat bran, salt, and cinnamon to a food processor. Process until finely chopped.
4. In a small saucepan, bring the maple syrup and coconut oil to a boil. Cook for about 1 minute, stirring constantly. Remove from heat.
5. Pour the hot maple syrup mixture over the chopped cashew and seed mixture. Stir well to coat everything evenly. Press the mixture firmly into the prepared 8×8 pan.
6. Bake for 25-30 minutes, or until golden brown. Let the bars cool completely in the pan. Once cooled, cut into bars. Melt dark chocolate and dip the ends of each bar. Freeze for 5 minutes to set the chocolate.

Notes

– For extra crunch, ensure your seeds and nuts are toasted thoroughly.
– Use high-quality dark chocolate for the best flavor when dipping.
– Press the mixture firmly into the pan to ensure bars hold their shape.
– For a gluten-free version, ensure you use cooked quinoa instead of wheat bran.

Allergens: Tree nuts, Peanuts, Soybeans, Wheat.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

The technique that makes it

The success of these Ultimate Chocolate Dipped Coconut Cashew Bars hinges on achieving the right texture and binding. First, the raw cashews and coconut flakes need to be processed to a fine meal. This is crucial for creating a cohesive base that holds together without becoming overly sticky or dry. A food processor is ideal for this, pulsing the nuts and coconut until they resemble coarse flour. Over-processing can release too much oil, leading to a greasy bar, while under-processing will result in a crumbly texture. The addition of sesame, flax, and hemp seeds, along with wheat bran, contributes not only to the nutritional profile but also to the structure. These seeds, particularly flax and hemp, contain natural binding properties when hydrated. Ensure they are evenly distributed throughout the cashew-coconut mixture. The maple syrup and melted coconut oil act as the primary binders. It’s important to warm the maple syrup and coconut oil slightly, but not to a boil, before incorporating them. This helps them emulsify and coat the dry ingredients effectively, ensuring a uniform consistency. The mixture should be thick and slightly sticky, easily moldable. Pressing this mixture firmly and evenly into the prepared pan is the next critical step. Uneven pressure will lead to bars that break apart easily. A flat-bottomed glass or an offset spatula can be used to compact the base. Chilling the bars thoroughly is essential for them to set properly before dipping. This firming step allows the coconut oil to solidify, providing a stable base for the chocolate coating.

Troubleshooting

• Bars are too crumbly: This usually indicates insufficient binding. Ensure the maple syrup and coconut oil mixture is well incorporated and that the base was pressed firmly into the pan. You might need to add a touch more melted coconut oil or maple syrup (1 teaspoon at a time) to the mixture before pressing.
• Bars are too sticky/oily: This can happen from over-processing the cashews or adding too much oil. If the mixture is excessively oily, try adding a tablespoon more of wheat bran or finely ground seeds to absorb excess moisture. Ensure the bars are fully chilled before cutting.
• Chocolate coating is cracking or not adhering: The bars must be completely cold and firm before dipping. If the bars are too warm, the chocolate will melt off. Ensure the chocolate is tempered correctly or use a good quality chocolate chip that melts smoothly. Dip quickly and place on parchment paper to set.
• Bars are difficult to cut cleanly: This often points to the bars not being chilled long enough or being cut while still warm. Allow them to set in the refrigerator for at least 2-3 hours, or even overnight, before slicing with a sharp, warm knife.

Substitutions

• Cashews: Almonds or macadamia nuts can be used as a substitute for cashews. The flavor profile will change slightly, and the texture might be a bit different, but they will provide a similar nutty base.
• Maple Syrup: Agave nectar or honey can be used in place of maple syrup. Be aware that honey has a distinct flavor that will alter the final taste. The sweetness level may also vary slightly.
• Coconut Oil: Other neutral-flavored oils like avocado oil or light olive oil can be used. Melted butter (dairy or vegan) is also an option, though it will change the flavor and texture slightly.
• Wheat Bran: Oat flour or finely ground rolled oats can be substituted for wheat bran. This will alter the fiber content and slightly change the texture of the bar’s base.

Pro tips

• For extra crunch, ensure your seeds and nuts are toasted thoroughly.
• Use high-quality dark chocolate for the best flavor when dipping.
• Press the mixture firmly into the pan to ensure bars hold their shape.
• For a gluten-free version, ensure you use cooked quinoa instead of wheat bran.

Enjoy these delightful bars as a perfect on-the-go snack or a satisfying end to any meal. Experiment with different nut and seed combinations for endless variations.

Try this next: Dreamy Chocolate Coconut Bars – Pure Indulgence!

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