Dark Chocolate Cashew Coconut Bars (Printable Version)
Decadent no-bake bars with dark chocolate, toasted cashews, and chewy coconut flakes for a satisfying crunch.
# What You'll Need:
→ Base
01 - 1 1/2 cups unsweetened shredded coconut
02 - 1 cup roasted unsalted cashews, roughly chopped
03 - 1/2 cup coconut oil, melted
04 - 1/4 cup pure maple syrup or honey
05 - 1/4 teaspoon fine sea salt
→ Chocolate Topping
06 - 7 oz high-quality dark chocolate (70% cocoa or higher), chopped
07 - 1 tablespoon coconut oil
08 - 1/4 cup roasted unsalted cashews, finely chopped (for garnish)
09 - 2 tablespoons unsweetened shredded coconut (for garnish)
# How To Make:
01 - Line an 8x8-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
02 - In a large mixing bowl, combine the shredded coconut, roughly chopped cashews, melted coconut oil, maple syrup or honey, and fine sea salt. Stir until all ingredients are evenly coated and well incorporated.
03 - Transfer the mixture to the prepared pan. Press firmly and evenly into the corners using a spatula. Place in the freezer for 15 to 20 minutes until the base is firm and set.
04 - Set a heatproof bowl over a saucepan of barely simmering water. Add the chopped dark chocolate and 1 tablespoon coconut oil. Stir gently until completely melted and glossy.
05 - Remove the pan from the freezer. Pour the melted chocolate over the coconut-cashew base, tilting the pan gently to spread an even, full coating across the surface.
06 - Immediately scatter the finely chopped cashews and shredded coconut over the wet chocolate layer, distributing evenly for consistent crunch in every bar.
07 - Refrigerate the pan for at least 1 hour, or until the chocolate topping is completely firm to the touch.
08 - Lift the entire slab from the pan using the parchment overhang. Place on a cutting board and slice into 16 even bars using a sharp knife.
# Expert Advice:
01 -
- No oven required, which means you can make these even when your kitchen feels like a sauna in summer.
- The contrast between the snappy dark chocolate top and the chewy coconut cashew base is genuinely addictive.
- They look like something from a fancy bakery but require zero baking skill whatsoever.
02 -
- If you rush the chilling step and cut the bars while the chocolate is still soft, you will end up with smudged edges and chocolate streaks everywhere, so give it the full hour.
- The base will seem crumbly when you first mix it, but pressing it firmly into the pan and freezing it transforms it into something that holds together beautifully.
03 -
- Toasting the cashews in a dry skillet for three minutes before chopping wakes up their flavor in a way that makes a real difference you will notice in every bite.
- Using a bar of chocolate rather than chocolate chips gives you a smoother melt and a firmer snap because chips contain stabilizers designed to hold their shape.