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
- 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:
- Add the ingredients to the blending compartment. Make sure not to pass the Max line.
- Fill up the water tank with clean water.
- Press the start button and wait a couple of minutes for Milky Plant to work its magic.
For the bars:
- 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.
- In a large mixing bowl, combine the cashew pulp, oats, coconut, chopped nuts, and Rice Krispies until well combined.
- Spread the mixture out evenly on the prepared baking tray and bake for 10 minutes. Allow it to cool.
- While the toasted mixture is cooling, in another bowl, mix together the remaining ingredients, including almond butter, golden syrup, vanilla, cinnamon, and salt.
- Add the cooled toasted ingredients to the wet mixture and stir until well combined.
- Press the mixture firmly into the lined square tin, then sprinkle additional coconut flakes on top for decoration.
- Bake for 10 minutes or until the bars turn golden brown.
- Allow the bars to cool completely in the tin before cutting them into individual bars.
- Enjoy your homemade Cashew Coconut Bars!