Chewy Cashew & Coconut Bars

Sweet, salty, and deeply satisfying — these no-bake bars are the perfect mix of chewy, crunchy, and rich. A fridge staple for snack lovers and dessert fans alike.

Ingredients

• 1 cup whole roasted cashews

• 1 cup shredded coconut

• 1/2 cup brown rice syrup

• 1/2 teaspoon vanilla extract

• Pinch of Maldon salt

• 1 1/2 cups dark chocolate chips

• 1 teaspoon Cap Beauty Coconut Butter (optional)

Toppings

• Cap Beauty The Matcha

• Cap Beauty Matcha Togarashi

• Edible flower petals

• Maldon sea salt

Instructions

1. Prepare the Cashew and Coconut Mixture
   In a mini food processor, pulse the cashews until roughly broken down (about 45–60 seconds). Add the shredded coconut and pulse about 10 times. Add the brown rice syrup, vanilla extract, and Maldon salt. Blend for 1 minute, until everything is sticky and well-combined.

2. Form the Bars
   Pour the mixture onto a piece of parchment paper and shape it into a compact rectangle about 4x6 inches. Fold the parchment around it and place in the fridge for 10–20 minutes to set.

3. Melt the Chocolate
   Using a double boiler, melt the dark chocolate chips over low heat. If using, stir in the coconut butter. Once smooth and glossy, remove from heat.

4. Dip the Bars in Chocolate
   Slice the chilled bar into 12 small pieces. Dip each piece in melted chocolate, coating completely. Let any excess drip off and transfer to parchment-lined tray.

5. Add the Toppings
   While the chocolate is still wet, sprinkle each bar with your chosen toppings — matcha, togarashi, flower petals, or flaky salt.

6. Chill and Harden
   Place the bars in the fridge for 20 minutes or until the chocolate is set.

7. Serve and Enjoy
   Once hardened, they’re ready to enjoy. Keep stored in the fridge for best texture.