Somewhere between white and dark chocolate, with caramel notes and crunchy layers of coconut, these bars will soon become your favourite ally against a sweet craving. Simple to make, they keep for weeks in the freezer, ready whenever you want one.
Coconut and cacao nib bars, no baking
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Ingredients
- 3/4 cup pure water
- 1/2 cup cashews, soaked for an hour, drained and rinsed
- 2 vanilla pods (or 1.5 teaspoons powdered vanilla)
- 1 tablespoon lucuma powder
- 2 tablespoons mesquite powder
- 6 tablespoons raw cacao butter, melted
- 1/4 teaspoon salt
- 1 and 1/4 cups pitted dates
- 5 cups shredded coconut
- 6 tablespoons cacao nibs
Method
- In a powerful blender, blend the water, the cashews, the vanilla, the lucuma, the mesquite, the cacao butter and the salt until smooth.
- Add the dates and blend again until you have the consistency of a smooth caramel.
- Pour into a large bowl, add the shredded coconut and the cacao nibs, then fold with a spatula until the mixture is even.
- Spread the mixture in a 23 x 33 cm dish, ideally lined with baking paper to make turning out easier.
- Freeze for 1 to 2 hours, until the mixture is properly firm.
- Turn out onto a board and cut to the shape you like.
- Keep in the freezer and serve chilled or at room temperature, as you prefer.
Tip
These bars keep very well for several weeks in the freezer: make a large batch so you always have some to hand. Separate them with a square of baking paper to stop them sticking together, and take them out five minutes before you bite in.
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FAQ: your questions about the coconut and cacao nib bars
What is the recipe for a soft no-bake bar?
The pattern is always the same: a dry element that gives the volume, a sticky binder and a fat that sets in the cold. Here the shredded coconut gives the volume, the blended dates do the binding, and the cacao butter provides the hold. You press, you chill, you cut. From that framework everything can be personalised.
How do you make homemade cereal bars with no baking?
Mix your chosen dry base with a warm or sticky binder, press very firmly into a lined tin, then let it set for at least an hour in the fridge or freezer. The critical point is the pressing: a poorly packed mixture crumbles when cut. Use the base of a glass to press evenly.
How do you store homemade bars in the freezer?
Cut them before freezing, never after: a frozen block cuts very badly. Wrap each bar individually or slip baking paper between them, then store everything in an airtight box. They keep for several weeks and are best after five to ten minutes at room temperature.
What is lucuma powder used for in cooking?
Lucuma is a South American fruit, dried and ground to a powder, with a flavour of caramel and sweet potato. It sweetens gently, without dominating, and gives raw desserts a roundness that is hard to obtain otherwise. One or two tablespoons are enough for a whole preparation. It pairs particularly well with vanilla and cacao.
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