Need a quick snack?  

With no added sugar, no grains and packed with a serious power punch? 

Well then… today I bring to you my new favorite bar.  

I created this as a way to use a St. Louis-made coconut butter from My Coconut Kitchen (check them out at mycoconutkitchen.com!).  I prefer their Naked Coconut Butter, which is 100% coconut and nothing else. 

I’ve been trying to incorporate this coconut butter into a bar.  With this recipe, I took a spin on the Coconut Cream Pie Larabar.    

After making these bars four times in the past two weeks, you could say I’m a big fan of these. 

The coconut and the dates provide the perfect amount of sweetness with no sugars added.  That, mixed with the roasted cashews and pecans… well, you have yourself an addicting combination. 

If you don’t have 100% pure coconut butter, just use more coconut oil. 

Coconut Butter Cashew Squares {grain-free}

1 ½ cups roasted cashews 

1 cup roasted pecans 

½ cup organic unsweetened flaked coconut 

1 cup pitted & chopped Medjool dates 

1 tsp cinnamon 

½ tsp. sea salt 

2-3 tablespoons coconut butter (I use My Coconut Kitchen’s Naked Coconut Butter)

1 tablespoon coconut oil (melted and slightly cooled)

Directions: 

- Roast the raw nuts in an oven at 400 degrees for about 10 minutes.

- TIP:  If the dates are a bit dry, soak in a cup of very hot water for about 10-15 minutes to soften. Drain and chop.

- In a food processor, pulse cashews and pecans until roughly chopped. Add the dates, coconut oil and coconut butter.  (I like to slightly melt the coconut butter and coconut oil in the microwave for 15 seconds before I add it to the food processor). 

- Add in the salt and cinnamon.  Pulse until the mixture is fine and it stays together when you pinch it.  It will be slightly sticky, which is good.

TIP: If the mixture seems too dry, add more coconut oil or coconut butter.

- Line a small square baking pan with parchment paper. Press the mixture into the pan and press it down firmly with a spatula or back of a spoon to smooth out the top. (It is okay if the bars don’t fill the whole pan, you can press them to one side).  

-Freeze until hardened, about 30-60 minutes. Cut into squares and store in an airtight container in the refrigerator.

Sweat, sleep & snack well!