Toasted Coconut Squares
SIMPLE NO-BAKE COCONUT, DATE + NUT SQUARES
*adapted from Jennifer Farley's recipe found on Food52.com
The secret ingredient in this recipe is coconut butter. It's creamy texture really adds oomph to these otherwise pretty basic "larabar"-style snacks. If you haven't yet tried coconut cream or coconut butter then you're definitely missing out! I eat a spoonful almost daily to satiate my sweet tooth. In addition to other benefits, coconut butter is rich in lauric acid, which is shown to boost immunity and destroy harmful bacteria, viruses, and fungi. Personally, I prefer coconut cream from Tropical Traditions. Artisana is good as well.
I added macadamia nuts to her recipe because I love the flavor yes, but they also have the least Omega 6 content of any nut. I tend to eat a good bit of nuts and try to keep my Omega 3 to Omega 6 ratio in check to avoid dangerous inflammation. It doesn't hurt that they're high in heart healthy monounsaturated fat as well - not unlike avocados!
Makes 25 squares
- 2/3 cups unsweetened shredded coconut
- 1 cup unsalted cashews
- 1 cup unsalted macadamia nuts
- 1 cup medjool dates, pitted
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon sea salt
- 1/4 cup plus 2 tablespoons coconut butter
- 1 tablespoon coconut oil
- Preheat the oven to 350° F.
- Spread the coconut evenly across a baking sheet and toast in the oven for 3 minutes. Stir well and then cook for another 2 minutes, or until golden and fragrant.
- Set the toasted coconut aside and use the same baking sheet to toast the cashews and macadamia nuts for an additional 5 minutes, or until fragrant.
- Add the coconut, cashews, macadamia nuts, dates, cinnamon, and salt into a food processor.
- Pulse the ingredients until they’re crumb-sized (a few larger pieces are fine).
- Add the coconut butter and 1/2 tablespoon coconut oil to the food processor and continue pulsing until the mixture begins to clump. If it seems dry, add another 1/2 tablespoon of coconut oil.
- Line an 8 x 8-inch brownie pan with parchment paper, allowing two sides to hang over the side of the pan. Dab a bit of coconut oil on the brownie pan to help the parchment stick to the two longer sides. Press the mixture into the pan. Freeze the mixture for 15 to 20 minutes and then slice into 25 squares.
- Store in the refrigerator or freezer.
- Try to keep your family from devouring them all in one sitting!
