A lovely treat for coconut lovers. With a blend of mild cashews, sweet figs, and candied cranberries, these bars will be sure to delight. And the recipe is quick and easy.
As with many of my bar recipes, this is raw ingredients only. There is no baking involved.
Sorry about the sugar from the cranberries. It’s hard to avoid! Should I ever find non-candied dry cranberries, I’d experimient with those as well. You can leave them out, or replace them with raisins, if you want.
Enjoy your fruit and nut bars.
Cashew Coconut Fig Cranberry Bar
200 g 1¹⁄₄ cupCashews
60 g ³⁄₄ cupShreddedCoconut
140 gDried Figs
80 g ¹⁄₂ cupDried and Sweetened Cranberries
1 small ¹⁄₈ cupjuicedFresh Lemon
- mixing bowl
- food processor (optional)
- 15x20cm plastic container
- Chop the cashews in the food processor until finely ground. Transfer to the mixing bowl.
- Add the coconut to the mixing bowl.
- Add the cinammon and salt the mixing bowl and mix well.
- Chop the figs roughly with a knife and add to the mixing bowl.
- Halve, or lightly chop the cranberries and add to the mixing bowl.
- Add the lemon juice to the mixing bowl.
- Stir briefly and then with your hands mix thoroughly. You should squeeze and kneed the mixture strongly. Keep doing this until the mass clumps together. Be sure to blend in all nuts that may be on the bottom of the bowl.
- Transfer the mixture into the plastic container. Press it firmly into the container. You can use a spoon or a spatula to flatten the top.
- Place in the fridge and let set for 30 minutes.
- Remove the plastic container from the fridge.
- Tip it over onto a cutting board. Tap the bottom until the set mixture drops to the board.
- Cut the mass into bars. If using the 15×20 container you can use one slice lengthwise and 6-8 along the width to produce 12-16 bars.