Cocoa Cashew Coconut Chia Indulgence (Printable Version)
No-bake cashew-cocoa squares with coconut and chia—rich, chilled, and perfect for vegan, gluten-free snacking.
# Ingredient List:
→ Base
01 - 1 cup raw cashews
02 - 1 cup pitted Medjool dates
03 - 2 tablespoons unsweetened cocoa powder
04 - 1/2 cup unsweetened shredded coconut
05 - 1 tablespoon chia seeds
06 - 2 tablespoons coconut oil, melted
07 - 1/4 teaspoon sea salt
→ Topping
08 - 1/2 cup dark chocolate chips (dairy-free if vegan)
09 - 1 tablespoon coconut oil
# How to Make It:
01 - Line an 8x8-inch baking pan with parchment paper, ensuring it fits snugly in the base and up the sides.
02 - Place raw cashews into a food processor and pulse until coarsely ground.
03 - Add Medjool dates, unsweetened cocoa powder, shredded coconut, chia seeds, melted coconut oil, and sea salt to the ground cashews. Blend until the mixture forms a cohesive mass and holds together when pressed.
04 - Transfer the mixture to the prepared pan and press it evenly and firmly across the bottom. Smooth the surface with a spatula.
05 - In a microwave-safe bowl, combine dark chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between each, until fully melted and smooth.
06 - Pour the melted chocolate mixture over the cashew base and spread evenly with a clean spatula to cover.
07 - Refrigerate the assembled bars for at least 1 hour, or until the topping has set and the base is firm.
08 - Remove from the pan using parchment overhang, cut into 8 equal squares, and serve chilled.
# Expert Advice:
01 -
- These squares are secretly loaded with plant power but taste just like a truffle bar you'd sneak from a fancy shop.
- It's delightfully mess-free and requires no oven time—just a good chill in the fridge.
02 -
- If your dates are dry, soak them in hot water for 5 minutes or your base won’t hold together.
- Waiting for the bars to chill thoroughly makes a world of difference—warm bars are too gooey to cut cleanly.
03 -
- Always taste the base before pressing it into the pan—sometimes an extra date makes it just right.
- A sprinkle of flaky sea salt over the melted chocolate instantly elevates the whole batch.