Beet Root Cashew Coconut Bars (Vegan, Paleo, Whole30)

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I'm sitting here trying to think of a good excuse as to why it has taken me so long to post the recipe for my Valentines Day themed Cashew Coconut Bars. I mean besides the fact that I honestly struggle sometimes to be punctual with finishing my own projects, I don't think you need a day like Valentines Day to show yourself some mother freaking love.

Packed full of healthy fats, whole food colourings and flavourings, and maca powder for that feel good aphrodisiac effect - you'll be swooning over the flavour and texture of these dreamy bars. So light your favourite candle, turn on some slow jams and get ready to spend some time quality time with the person who matters most - I'm talking about YOU BEAUTIFUL!

Having said that, here is the recipe for my Love Yourself First - Beet Root Cashew Coconut Bars.

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Red Beet Cashew Coconut Bars

Recipe -

You'll need:
- 8x8 baking pan
- mixing bowl
- parchment paper (I like to use the If You Care Parchment Baking Paper)
- food processor
- spatula

Filling:
- 1 can of full-fat coconut cream (tip: strain off the liquid and save for smoothies)
- 1/2 cup of coconut butter
- 1 cup of soaked cashews
- 1/4 cup coconut oil
- 1 tsp vanilla extract or vanilla bean powder
- 2 tsp red beet powder
- 2 heaping tbsp of gelatinized maca powder (I'm a fan of Organika's Certified Organic Gelatinized Maca Powder)

Seed Layer:
- 1 cup hemp seeds
- 1 cup sunflower seeds
- 1 cup unsweetened shredded coconut
- 1/4 cup maple syrup
- 1 tsp vanilla extract or vanilla bean powder
- 1 tbsp coconut oil

Toppings:
- toasted coconut chips (my absolute favourite are the Organic Coconut Smiles from Elan Bio)
- pistachios
- rose petals
- dried chamomile


Method:

1. Soak cashews overnight or in warm water for 2-3 hours.

2. Begin with the seed layer by combining hemp seeds, sunflower seeds, shredded coconut, maple syrup, vanilla and coconut oil in food processor. 

3. Process until it forms a well-mixed ball.

4. In 8x8 baking pan lined with parchment paper, evenly spread and press down mixture.

5. Set in freezer for 20 minutes.

6. Clean out your food processor blending jar.

7. Strain off liquid from soaked cashews.

8. Combine cashews, canned coconut cream, coconut butter, coconut oil, vanilla extract and maca powder in food processor.

9. Process until you achieve a thick creamy mixture. You might need to stop and scrape down the sides as you go or add a splash of the liquid from your canned coconut milk to help it blend.

10. Scoop half of your mixture into a mixing bowl and set aside.

11. Start by adding 1 tsp of red beet powder to food processor and blend again until you've achieved your desired shade of pink.

12. Remove baking pan from freezer and evenly spread pink mixture into pan. Set pan in freezer for another 20 minutes.

13. Remove baking pan from freezer and evenly spread original cashew coconut mixture on top of pink layer.

14. Top with chopped pistachios, toasted coconut chips and dried flowers such as rose petals or chamomile.

15. Cover and freeze bars for a few hours.

16. Keep in the fridge for 3-4 days or in the freezer for up to 2 weeks.

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