Cashew Joy Vegan Candy Bars
Cashew Joy Vegan Candy Bars is a hor d'oeuvre that serves 24. One serving contains 199 calories, 2g of protein, and 14g of fat. For 51 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. 1049 people have made this recipe and would make it again. A mixture of vanillan extract, semi-sweet chocolate, sugar, and a handful of other ingredients are all it takes to make this recipe so delicious. It is a good option if you're following a gluten free and dairy free diet. It is brought to you by Go Dairy Free. From preparation to the plate, this recipe takes roughly 20 minutes. Overall, this recipe earns a not so spectacular spoonacular score of 18%. Cashew (coconut) Joy Bars, Copycat Almond Joy Candy Bars, and Coconut Low Carb Candy Bars Like Almond Joy are very similar to this recipe.
Servings: 24
Preparation duration: 20 minutes
Ingredients:
1/2 cup Whole Toasted Cashews
3 Tablespoons Coconut Oil, Melted
3 Tablespoons Full Fat Coconut Milk
12 Ounces Rice Milk Chocolate, or Semi-Sweet Chocolate, Finely Chopped
1 cup Confectioner's Sugar
8 Ounces (About 2-2/3 cups) Unsweetened Shredded Coconut
1/2 Teaspoon Vanilla Extract
Equipment:
spatula
whisk
bowl
measuring cup
frying pan
baking paper
microwave
Cooking instruction summary:
In a medium bowl, whisk together the coconut milk, coconut oil, vanilla, and confectioner’s sugar.Once smooth, switch over to a spatula, and stir in the shredded coconut and chopped cashews, until fully incorporated and no dry patches in the mixture remain.Transfer the mix into a lightly greased 8 x 8-inch square pan, and use the bottom of a measuring cup or drinking glass to press down and smooth out the top.Place the whole cashews at regular intervals in even lines down the pan, pressing them in gently.Move the pan in the freezer for at least 3 hours, until chilled and firm.When you’re ready to enrobe your bars, melt down your chosen chocolate in the microwave, stirring thoroughly at 30 second intervals, until smooth.Set out a silpat or piece of parchment paper, and go retrieve the frozen coconut centers. Slice into bars, and then carefully dip them into the chocolate. A few flakes of coconut may come off, but just fish them out of the pool of chocolate and continue.You may wish to store the pieces in the freezer until the moment that you’re ready to dip them, if them seem particularly fragile.Tap off the excess chocolate, and place the bars on your silpat or parchment paper, and let cool until set.Store at room temperature in an air-tight container.
Step by step:
1. In a medium bowl, whisk together the coconut milk, coconut oil, vanilla, and confectioner’s sugar.Once smooth, switch over to a spatula, and stir in the shredded coconut and chopped cashews, until fully incorporated and no dry patches in the mixture remain.
2. Transfer the mix into a lightly greased 8 x 8-inch square pan, and use the bottom of a measuring cup or drinking glass to press down and smooth out the top.
3. Place the whole cashews at regular intervals in even lines down the pan, pressing them in gently.Move the pan in the freezer for at least 3 hours, until chilled and firm.When you’re ready to enrobe your bars, melt down your chosen chocolate in the microwave, stirring thoroughly at 30 second intervals, until smooth.Set out a silpat or piece of parchment paper, and go retrieve the frozen coconut centers. Slice into bars, and then carefully dip them into the chocolate. A few flakes of coconut may come off, but just fish them out of the pool of chocolate and continue.You may wish to store the pieces in the freezer until the moment that you’re ready to dip them, if them seem particularly fragile.Tap off the excess chocolate, and place the bars on your silpat or parchment paper, and let cool until set.Store at room temperature in an air-tight container.
Nutrition Information:
covered percent of daily need
