Plant Milk · Pulp Recipe

Cashew Coconut Bars

Indulge in the delightful blend of cashews and coconut with these homemade Cashew Coconut Bars. A wholesome treat awaits!


For the milk:

  • 60g cashew nuts
  • 1 tbsp coconut flakes
  • 2 dates, pitted
For the bars:
  • Cashew pulp (after processed by Milky Plant)
  • 50g oats
  • 40g coconut flakes, plus extra to decorate
  • 60g chopped cashew nuts
  • 20g rice krispies
  • 150g almond butter
  • 80g golden syrup
  • 1 tsp vanilla
  • 1/2 tsp cinnamon
  • 1/2 tsp salt


For the milk:

  1. Add the ingredients to the blending compartment. Make sure not to pass the Max line.
  2. Fill up the water tank with clean water.
  3. Press the start button and wait a couple of minutes for Milky Plant to work its magic.

For the bars:

  1. Preheat the oven to 180C/350F. Line an 8” x 8” square tin with parchment paper and set it aside. Also, prepare a baking tray for toasting the dry ingredients.
  2. In a large mixing bowl, combine the cashew pulp, oats, coconut, chopped nuts, and Rice Krispies until well combined.
  3. Spread the mixture out evenly on the prepared baking tray and bake for 10 minutes. Allow it to cool.
  4. While the toasted mixture is cooling, in another bowl, mix together the remaining ingredients, including almond butter, golden syrup, vanilla, cinnamon, and salt.
  5. Add the cooled toasted ingredients to the wet mixture and stir until well combined.
  6. Press the mixture firmly into the lined square tin, then sprinkle additional coconut flakes on top for decoration.
  7. Bake for 10 minutes or until the bars turn golden brown.
  8. Allow the bars to cool completely in the tin before cutting them into individual bars.
  9. Enjoy your homemade Cashew Coconut Bars!

Cashew Coconut Bars Recipe Video

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