This Tropical Paradise Bar recipe makes perfect vegan energy bars for sporting events, a nutritious snack for people on the go or just for dessert. They feature a cashew butter base that's sweetened with agave syrup, brown rice syrup then studded with pineapple chunks, macadamia nuts and shredded coconut.
1 ½ cups cashew butter
½ cup agave syrup
½ cup brown rice syrup
¾ cup dried pineapple chunks
¾ cup macadamia nuts, roasted and chopped
¾ cup shredded coconut, unsweetened
Preheat oven to 350F (177C). To toast macadamia nuts, place them in a frying pan on medium heat, shaking pan back and forth about once a minute for about 5 minutes or until you can smell them toasting.
In a large bowl mix cashew butter, agave syrup and brown rice syrup for one minute with a spoon. Add the pineapple chunks, macadamia nuts, shredded coconut and mix well.
Spread mixture on a well oiled 9 x 13 inch baking dish and bake for 15 minutes or until golden brown. Allow to cool and cut into bars. Store Vegan Tropical Paradise Bars in a covered container at room temperature for about 1 week or in a freezer bag in the freezer for up to 6 months.