These shortbread-like bars came together by happy accident, and I’m very glad they did. I set out to make energy balls for the week, but when I tasted the crumbly mixture at the end, I was surprised by how delicious it was. It reminded me of the Vanilla Bulletproof Bar without even trying, so I tested the batch two more times to refine the recipe.
The sweet + salty roasted coconut butter brings a rich, decadent flavor while remaining simple—made from organic coconut, organic coconut sugar, and Himalayan sea salt. Ground cashews and fresh vanilla bean add a subtle, fragrant note, and the MCT oil (I use Brain Octane) supplies quick energy from fat rather than sugar.
These bars are low in sugar and can be made entirely sugar-free by swapping the sweet + salty coconut butter for an unsweetened coconut butter alternative.
I store the bars in the refrigerator to keep them firm and maintain their crumbly texture. They keep well for up to five days.
Sweet + Salty Coconut Cashew Bars
Ingredients
- 1/2 cup + 2 tbsp, melted sweet + salty coconut butter
- 1/2 cup raw cashews
- 3/4 tsp fresh vanilla bean
- 2 scoops collagen peptides
- 2 tbsp MCT oil
- 1/2 cup coconut flour
Instructions
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Melt enough coconut butter in the microwave or over low heat until you have 1/2 cup plus 2 tablespoons of liquid coconut butter.
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Pulse the raw cashews in a food processor or high-powered blender until they reach a fine, flour-like consistency.
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In a large mixing bowl, combine the melted coconut butter, cashew flour, fresh vanilla bean, collagen peptides, MCT oil, and coconut flour. Stir thoroughly until fully combined.
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Line an 11″ x 5″ loaf pan with parchment paper. Pour the mixture into the pan and spread it evenly with a spatula. Leave about 3 inches of extra space on one side to avoid making the bars too thin.
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Refrigerate for 1½ hours to set. Lift the block from the pan using the parchment paper and transfer it to a cutting board. Slice into seven bars. Store in the refrigerator in a glass container or reusable bag for up to five days.
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For a sugar-free version, use unsweetened roasted coconut butter instead of the sweet + salty variety.