Cashew Joy Vegan Candy Bars
Prep time
Total time
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.
Author: Hannah Kaminsky
Recipe type: Dessert
Serves: 24 to 48 candy bars
Ingredients
- 3 tablespoons full fat coconut nilk
- 3 tablespoons coconut oil, melted
- ½ teaspoon vanilla extract
- 1 cup confectioner’s sugar
- 8 ounces (about 2-2/3 cups) unsweetened shredded coconut
- ½ cup chopped, toasted cashews*
- ½ cup whole toasted cashews
- 12 ounces rice milk chocolate, or semi-sweet chocolate, finely chopped
Instructions
- In a medium bowl, whisk together the coconut milk, coconut oil, vanilla, and confectioner’s sugar.
- Stir in the shredded coconut and chopped cashews, until fully incorporated and no dry patches remain.
- Transfer the mixture into a lightly greased 8x8-inch square pan, and use the bottom of a measuring cup to evenly press it down.
- Place the whole cashews at regular intervals in even lines down the pan, pressing them in gently.
- Freeze for at least 3 hours, or until firm.
- Melt the chocolate.
- 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