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No-Bake Cashew Coconut Bars

We’ve teamed up with our friend Jenny at Contigo Kitchen to share some summer recipes to help keep your body cool naturally with the ancient wisdom of Ayurveda.  Our creamy cashew-coconut ghee-nut butter is the star of the show for this decadent but cooling treat.

Photo Credit: Jenny Byrne

Makes roughly 16 two-inch bars
Ingredients

1 cup Farmtrue Cashew-Coconut Ghee-Nut Butter
⅓ cup maple syrup
¼ cup Farm True Grass-Fed Ghee
½ teaspoon sea salt
1 teaspoon cinnamon
2 ½ cups puffed brown rice cereal (not crisped)
1 cup unsweetened shredded coconut
¼ cup ground flax seeds
¼ to ½ cup pumpkin, sunflower or hemp seeds (or your favorite combination thereof)

Instructions
1. In small saucepan over medium-low heat, stir together Cashew Coconut ghee-nut butter, maple syrup, ghee, sea salt and cinnamon until well mixed, then remove from heat (about 1 minute). 
2. In a medium bowl, combine remaining ingredients and line your dish of choice with parchment paper (see notes). 
3. Pour ghee mixture over dry ingredients, scraping pan with a heat-proof spatula.  Stir well and scoop mixture into lined dish. Press down with spatula to smooth out, and freeze for about 1 hour to set.
4. Lift bars from pan and cut into squares or triangles and store in airtight container in the freezer. 

Notes
Any medium-sized square/rectangular glass or metal baking dish will do here– just remember that the smaller the pan, the thicker the bars and the longer they will take to set in the freezer.  When lining the pan, let parchment hang over the edges so bars are super easy to lift out once set.
Bars will soften at room temp, especially in warmer months, so we love them right out of the freezer.  Store up to a month in an airtight container.

You’ll want to keep this recipe handy! We created a PDF of the recipe for you to store on your phone, tablet, or to print. Enjoy!

Follow the link here!

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