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Easy dried fruit & nut bars with only 8 wholesome ingredients. Gluten free, wholesome, and simple!

cashew coconut snack bars

It’s the return of SNACK BAR SALLY! I promise you, she is nothing to be afraid of. Errr, unless you resemble Monday morning at 8am and there hasn’t been any coffee.

I made snack bars again! As you can tell. They come to you today for a reason. I may have had one too many sugary treats lately. Did you see the crumb cake I made last week? Yeah. My teeth hurt. Even though I am a firm believer in chocolate and treats, I’m always trying to be somewhat serious about healthy eating. (Side note: lately I’ve been making a batch of these healthy quinoa patties to eat through the week, as well as these lean turkey meatballs. Both recipes keep through the week pretty well and are so convenient to just heat up for a quick, healthy dinner.)

This is why I try to make things that actually taste good, but aren’t total sugarbombs.

Hello, tasty fruit tart.

cashew coconut snack bars on a blue plate

Let me explain what these snack bars are. They’re like KIND bars. Almost identical, in fact. I love KIND bars. I’m sure you do too. My snack bars are made with dried fruit and nuts. No grains or refined sugars. Just real food. Real, easy food. I brought my vanilla almond version along on a camping trip last month. We loved them so much (oh. I mean I loved them so much because I nearly ate them all myself) that we… uh… I immediately wanted to test out another version. Enter: coconut and cashews.

Ahhh the cashew. With their smooth, buttery texture and delicate flavor, this healthy little nut is the main ingredient in today’s chewy snack bars. They pair so well with coconut too! So, into the mix goes a whole bunch of unsweetened coconut. If you don’t like coconut, don’t feel left out. You can sub in other yummy things. See my recipe notes below.

cashew coconut snack bars

What else is in these healthy bars? Not much really, but the other ingredients deserve some explaining.

First, almond meal. For anyone not familiar with almond meal, it’s ok. Almond meal is just ground almonds– ground almonds before reaching the stage of almond butter. Almond meal (also known as almond flour, if using blanched almonds and grinding a little more fine) is so easy to make at home; cheaper than buying pre-made almond meal or almond flour. Simply pulse them until they reach a gritty flour-like consistency. Like this:

almond meal in a bowl

What’s the point of the almond meal? It helps to bind the snack bar’s ingredients. Something flour could easily do, but grain-free is what I’m going for.

For a little sweetness and additional flavor, add some chopped dates and honey. Just like my original version, I do not recommend thinner liquid sweeteners like maple syrup or agave. Rather, you want a thick liquid sweetener. Brown rice syrup works too. Only 1/3 cup for the entire batch of bars. A little salt provides the perfect contrast to the sweet honey and dates. If you love salty sweet, these snack bars are right up your alley.

One more fun ingredient: ch-ch-chia seeds! I love these little buggers. Chia seeds are tiny little black seeds resembling poppy seeds. Don’t be fooled by their small size; these things come with MASSIVE health benefits like fiber, protein, and calcium. Read more about chia seeds here if you’re interested. Also: they’re a little crunchy just like poppy seeds. So good in chewy snack bars like this! You can find chia seeds basically anywhere these days. Look near the dried fruit/nuts/seeds.

To hold everything together, these snack bars are baked at a low temperature for a small amount of time. Make sure you wait until the bars are completely cool before cutting into them. Otherwise: sticky fingers, crumbly mess.

cashew coconut snack bars on a blue plate

These cashew coconut snack bars are really easy to make. Super healthy and you can totally trick your mind that you’re eating dessert. My confection-loving tastebuds are left happy and there’s absolutely no sugar crash. Wins for everyone! Take that, crumb cake.

Kidding! There’s room for that too.

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

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cashew coconut snack bars

Cashew Coconut Snack Bars

  • Author: Sally
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 2 hours, 30 minutes
  • Yield: 12 bars 1x
  • Category: Bars
  • Method: Baking
  • Cuisine: American


Easy dried fruit & nut bars with only 8 wholesome ingredients. Gluten free, wholesome, and simple!


  • 1/3 cup (114g) honey or brown rice syrup*
  • 1/4 cup (30g) almond meal*
  • 1/4 teaspoon salt
  • 1 Tablespoon (15g) almond butter
  • 1 and 1/3 cups (200g) raw unsalted cashews, roughly chopped
  • 5 dates, coarsely chopped*
  • 3/4 cup (60g) shredded unsweetened coconut*
  • 1 Tablespoon chia seeds


  1. Preheat oven to 300°F (149°C). Line an 8 or 9-inch square baking pan with parchment paper with enough overhang on the sides to easily remove the bars from the pan. Set aside.
  2. Using a rubber spatula or wooden spoon, mix the honey, almond meal, salt, and almond butter together until combined. Fold in the cashews, chopped dates, coconut, and chia seeds until combined.
  3. Transfer mixture to prepared baking pan and press very firmly into an even layer. You really want it packed in tight- as tight as possible. Bake for 20 minutes. Remove from the oven and allow to cool completely in the pan set on a wire rack for 1 hour, then transfer to the refrigerator to chill for 1 more hour. This helps firm up the bars which makes them stay compact. Remove bars from the pan using the overhang on the sides and cut into bars. Individually wrap each bar in plastic wrap or parchment. Store at room temperature for 1 week or in the refrigerator for up to 2 weeks. I find they get a little sticky at room temperature over a few days, so I prefer the refrigerator.


  1. Freezing Instructions: These bars are freezer friendly. After wrapping individually, freeze for up to 3 months and thaw before enjoying.
  2. Special Tools: Glass Mixing Bowls, Cuisinart Food Processor, Ninja Master Prep, Mariani Pitted Dates, Square Glass Baking Dish
  3. Sweetener: I do not suggest a thinner sweetener like maple syrup or agave– honey or brown rice syrup is perfect.
  4. Almond Flour: You can use store-bought almond meal or almond flour, or you can make your own. Start with 1/4 cup of slivered, sliced, or whole almonds. Pulse them in a food processor until a crumbly meal has formed. Do not run the food processor continuously; you may end up with almond butter. Little pulses are best. You will end up with around 1/4 cup almond meal.
  5. Dates: Instead of dates, try 1/2 cup (75g) raisins or dried cranberries.
  6. Coconut: Not a fan of coconut? Try using 3/4 cup sunflower seeds, chopped peanuts, almonds, pistachios, or cashews. I use unsweetened coconut because it doesn’t have any added sugars and has such pure flavor. If you can’t find unsweetened coconut, you can use sweetened. The bars will be quite sweet with it, so I suggest using salted cashews to balance it out.

Keywords: cashew snack bars, cashew coconut snack bars

For another flourless recipe, try my coconut macaroons.

Coconut macaroons dipped in dark chocolate

And here’s my vanilla almond version of today’s snack bar.

vanilla almond snack bars

Reader Questions and Reviews

  1. I’m heading to store right now to buy the ingredients to make these this afternoon! What is so wonderful about these bars is how versatile they are, you can change out and try so many different types of nuts, seeds and dried fruits. Fabulous!! 🙂

  2. Just put these in the oven ! Could not quit eating the mixture I was pressing into the pan !! So delicious cant wait till they are done,,,,,thinking I will NEVER buy one again.  

  3. These were to die for!! Ive had one every day at work  this week (hidden in the pocket of my chef pants) and they’ve saved me from hunger. I love your  healthy recipes just as much as your gluttonous ones:) Healthy baking will definitely be a part of my future bake shop. 
    Also.. im heart broken I didnt vote for Miami to be on your book tour 🙁 I PRAY you come to Florida, It would be such an honor to meet you! Best of luck Sally!

  4. Hi Sally,
    These snack bars are looking so delicious . Just wanted to know if these can be made from jaggery instead of honey or any other kind of sweetening syrup. If yes, then how much to use. By the way I tried your white chocolate banana mango bread today. Came out really yummy. Used rice bran oil instead of butter and plain yogurt instead of flavoured ones. Kids loved it. Thankyou so much. 

  5. Everyone loved them. Didn’t have almond butter, so I substituted with peanut butter and flavor was very good.

  6. Made these twice and they are awesome. I’m in the UK so not easy to find shredded coconut so used dessicated and only had sultanas in place of dates – worked perfectly. Will make them again – and again 🙂

  7. Thanks Sally! I love, love, LOVE this recipe. I have made these several times- recently I added a 1/2 t of lemon extract and 1/8 c finely chopped candied ginger. Soooo yummy! I bake for only 15 min because I like them on the chewy side. 

  8. Hi Sally,

    I’ve been a very big fan of your delicious treats an such so thank you very much. In regards to this particular recipe, how would I go about adding a bottom chocolate layer to the cashew coconut bars?  I imagine that it would involve a double boiler type setup an then once my chocolate is melted, would I then put the  cooled down block of coconut cashew bars into a thin layer of chocolate onto a baking sheet or while the block is still warm? Thank you again for your awesome recipes and congrats on the Nestle Tollhouse contest!


    1. Hi Ken– you could do that or you could dip the individual bottoms of the bars into the melted chocolate and let the bars/chocolate set on parchment paper or a silicone baking mat in the refrigerator.

  9. Absolutely love these! I reduced the sugar to 1/4 cup and subbed flaxseed meal for almond meal (much cheaper for anyone w/o a food processor) and they still tasted great!

  10. Just made these-I used Sunbutter, and added 1 scoop of vanilla protein powder, and a 1/2 ts. vanilla extract…FABULOUS! Oh yeah, I almost forgot to mention…I drizzled just a touch of dark chocolate on the top and cut them into 16 bars.

  11. Hey Sally!!!! So I made these bars for the first time Monday and I was blown away by how amazing the flavor was!!!! I guess I don’t use coconut and cashew together often but oh my I think it is my new favorite flavor combo!!!! I was eating one of these bars on the way to work this morning and was thinking about how amazing it could be as a cupcake. Coconut cupcake with a cashew buttercream drizzle with honey??? My gears were turning!!! Anyways, I wanted to share this thought with you! Have a great day 🙂

  12. Omg! My new fav snack! Comes out perfect each time. I tried it with cranberries and macadamia and it was the best! 

  13. Hi Sally, quick question can i replace the coconut with oatmeal?  if yes, what would be the baking time? thank you!

  14. Hi Sally, i am in the UK and your recipes are my go to for anything at all, so thank you for sharing this. After spending two days eating the entire pan of this recipe i have decided to try something experimental. Can i replace the coconut with oatmeal and the  honey with very ripe bananas or applesauce? if yes, what would be the baking time? thank you!

  15. Honestly, i am in love with this recipe because it is so versatile, you can throw in anything at all. After eating the entire pan (yes all by myself! for breakfast, lunch & dinner  it was so good i couldn’t stop) i hit the tabata class gotta burn off some fat. Since coconut has a high saturated fat content I decided to replace the almond meal with 1/2 cup of rolled oats instead, i also reduced the coconut to just over 1/4 cup but not quite 1/2 cup, i ditched the dates and used cranberries instead – about 1/3 cup and i added one tablespoon and half of almond butter everything else stayed the same. However, the mixture did not quite fit my 8 inch pan as it was slightly smaller. Baked at 149 degrees for 15 mins because my oven is quite hot and I let it cool down completely for about 80 minutes i didn’t need to refrigerate it instead cut it up into squares and took a big bite aaaahhhh so lovely ( i have had a 1/4 of the pan already! helppppp me haha)

  16. Thanks for another wonderful recipe Sally! I’m all about healthy snacks that my kids love so much that they think they’re special treats. My kids would love these! 

  17. My son is allergic to Almonds. What could we use instead of Almond meal? Other allergies are oats, wheat, eggs, peanuts, pecans, walnuts and pistachios

  18. Hi Sally! Was planning on making these today but don’t have almond or peanut butter. Can I just skip those? Or substitute?

    1. Hi Shruti, since you have cashews, you could try to make your own cashew butter. Let us know how they turn out!

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