Cacao Chip Coconut Bars

Natalia Karoway

Tags recipes, sweets

If you love coconut (like I do!) this is a really fun treat.  WIth hints of white & dark chocolate, caramel and flaky layers of coconut, you will be so glad you have bites of this on hand when that sweet craving creeps in.  I'm speaking from experience here!  If you can't easily get your hands on the superfood powders like lucuma and mesquite, you can totally skip them, though the resulting flavor will be a little less complex.  If you're ready to experiment, you can order these and much more from raw food suppliers like Natural Zing 

Raw Vegan Cacao Chip Bars

fills one 9x13 pan


  • 3/4 cup pure water
  • 1/2 cup cashews (soaked for one hour, drained and rinsed)
  • 2 vanilla beans or 1.5 teaspoons vanilla extract
  • 1 tablespoon lucuma powder
  • 2 tablespoons mesquite powder
  • 6 tablespoons melted raw cacao butter
  • 1/4 teaspoon salt
  • 1 1/4 cup pitted dates
  • 5 cups shredded coconut
  • 6 tablespoons cacao nibs
Instructions: In a high speed blender, place the water, cashews, vanilla, lucuma, mesquite, cacao butter and salt.  Blend until smooth.  Add the dates and blend again until the mixture looks like smooth caramel.  Scrape into a large bowl.  Add the coconut and cacao nibs to the mixture and fold in.  Keep mixing until everything is well combined.  Spread into a 9" x 13" glass baking dish, preferably lined with wax paper for easy release.  Place in the freezer for 1- 2 hours until solid.  Flip onto a cutting board and cut into desired shapes.  Store in the freezer and serve frozen or at room temperature--whatever you prefer.  Enjoy with great pleasure!

Leave a Comment

Please note, comments must be approved before they are published