Cashew & Coconut Delight

Simple, raw and delicious. My kind of “baking”.

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  • 1 cup cashews*
  • 8 Medjool dates**
  • 1 cup coconut flakes
  • 2 heaped tablepoons raw cacao
  • ¼ cup rice malt syrup (or less, depending on desired sweetness)***
  • ¼ cup cold-pressed extra virgin coconut oil


  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.

*Any nuts will work, but then it won’t be a Cashew & Coconut Delight, right?

**For a low fructose version, omit the dates. I haven’t tried this yet, so please report back on how you go. You may just need a touch more rice malt syrup to help the mixture bind.

***We use Pure Harvest Rice Malt Syrup which can be found in most supermarkets and health food shops. 


  1. Barb Valentine

    In this recipe could you use liquid coconut oil?

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