We’re a day late this week due to Ironman Melbourne, but please enjoy the second Easter treat in the series, our Cashew and Coconut Delight. It’s again from the archives, but a great reminder that Easter can be delicious and healthy! Check out the first instalment here in case you missed it.
Ingredients
- 1 cup cashews
- 8 Medjool dates*
- 1 cup coconut flakes
- 2 heaped tablespoons raw cacao
- ¼ cup rice malt syrup (we use Pure Harvest)
- ¼ cup coconut oil, melted (we use Coconut Revolution)
Method
- Combine cashews, dates, coconut flakes and cacao in a blender or food processor and combine well.
- Pour into a bowl, add rice malt syrup and coconut oil and mix thoroughly.
- Press into a lined square cake tin and freeze for 20-30 minutes. I like to use the back of a spoon to ensure a firm and evenly spread mixture.
- Remove from freezer and slice into 8-10 bar sized slices.
- Store in the freezer (or fridge) in an airtight container. Be mindful that the coconut oil will melt, so these are best eaten cold. Enjoy.
*For a low fructose version, omit the dates.You may just need a touch more rice malt syrup to help the mixture bind.
Image: Sarah Craven Photography.
Could you use maole instead of rice malt??
Yes but we prefer RMS as it is fructose free.
What is ‘raw’ cacao?
Hello Jennifer, raw cacao powder is made by cold-pressing unroasted cocoa beans. Cacao is full of antioxidants, magnesium and a natural mood elevator. Available at Health Food Stores and in the Health Food Section of most supermarkets.