– 1 cup unsweetened shredded coconut
– 1 cup cashew butter
– 1/2 cup coconut oil, melted
– 1/4 cup powdered erythritol (or your preferred keto-friendly sweetener)
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt
– Optional: 1/4 cup chopped cashews for topping

1. In a large mixing bowl, combine the shredded coconut, cashew butter, melted coconut oil, powdered erythritol, vanilla extract, and salt. Mix well until all the ingredients are thoroughly combined.

2. Line a square baking dish with parchment paper or grease it with coconut oil to prevent sticking.

3. Pour the mixture into the prepared baking dish and spread it out evenly. Use a spatula or your hands to press it down firmly.

4. If desired, sprinkle the chopped cashews evenly over the top of the mixture and press them gently into the bars.

5. Place the baking dish in the refrigerator and let it chill for at least 2 hours, or until the bars are firm and set.

6. Once chilled, remove the bars from the baking dish and cut them into desired shapes, such as squares or rectangles.

7. Store the bars in an airtight container in the refrigerator for up to 1 week.

Enjoy your delicious Keto No Bake Coconut Cashew Bars!

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By Admin

Welcome! I’m Anosh the owner and founder of Low Carb Diet World. I created this website back in 2013 as a way to save keto-low carb recipes and share them with others.