Cacao Chip Coconut Bars

By Chef:  Natalia KW
Posted: October 31, 2011


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With hints of white & dark chocolate, caramel and flaky layers of coconut, you will be so glad you have bites of this on hand when that sweet craving creeps in.


  • 3/4 cup pure water
  • 1/2 cup cashews (soaked for one hour, drained and rinsed)
  • 2 vanilla beans or 1.5 teaspoons vanilla extract
  • 1 tablespoon lucuma powder
  • 2 tablespoons mesquite powder
  • 6 tablespoons melted raw cacao butter
  • 1/4 teaspoon salt
  • 1 1/4 cup pitted dates
  • 5 cups shredded coconut
  • 6 tablespoons cacao nibs


In a high speed blender, place the water, cashews, vanilla, lucuma, mesquite, cacao butter and salt.  Blend until smooth. Add the dates and blend again until the mixture looks like smooth caramel.  Scrape into a large bowl.  Add the coconut and cacao nibs to the mixture and fold in.  Keep mixing until everything is well combined.  Spread into a 9″ x 13″ glass baking dish, preferably lined with wax paper for easy release. Place in the freezer for 1- 2 hours until solid.  Flip onto a cutting board and cut into desired shapes.  Store in the freezer and serve frozen or at room temperature–whatever you prefer. Enjoy with great pleasure!