This recipe is by my friend, Hannah of Bittersweet, who is the author of several vegan cookbooks. They include Real Food, Real Fast and Easy as Vegan Pie. These are very quick to prepare, but be sure to allow for a few hours of chilling time. The Prep time only includes hands on time.
Slice the coconut filling into small bars. Carefully dip each one in the chocolate to coat, tap away any excess chocolate, and place on a sheet of parchment paper. The coconut might be fragile, so you can store the pieces in the freezer until the moment that you’re ready to dip them.
Let the bars cool until set. Store at room temperature in an air-tight container for up to 3 days, or freeze to enjoy later.
Notes
*To toast the cashews, spread them on a baking sheet and bake at 350ºF for 3 minutes. Stir and bake for another 3 minutes, or until golden.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/cashew-joy-vegan-candy-bars