Snacks/Sweet Treats

Cashew and Coconut Delight – another Easter treat for you

Cashew and Coconut Delight – another Easter treat for you

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. 


  • 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)


  1. Combine cashews, dates, coconut flakes and cacao in a blender or food processor and combine well.
  2. Pour into a bowl, add rice malt syrup and coconut oil and mix thoroughly.
  3. 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.
  4. Remove from freezer and slice into 8-10 bar sized slices.
  5. 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.

4 thoughts on “Cashew and Coconut Delight – another Easter treat for you

    1. 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.

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