If you’re looking for ways to include turmeric in your diet, these sweet and spicy, no-bake turmeric bites are a must!

Stack of 6 turmeric coconut and cashew energy bars on a small plate.
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Features
Ingredient Notes
Step by Step Instructions
Notes and Tips
FAQs
How to Store
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No-Bake Turmeric Coconut Balls

Features

  • vegan, gluten-free, oil-free, no added sugar
  • sweet and spicy, firm but chewy, you’ll love these interesting snack bites!
  • enjoy for a snack or healthy dessert or try crumbled over smoothie bowls, oatmeal or ice cream

Ingredient Notes

Coconut, dates, cashews and various spices labelled with text overall.
  • coconut – use unsweetened fine or medium shredded coconut (may be labelled desiccated coconut), cannot be substituted in this recipe
  • cashews – use plain, raw cashews with no added oil or salt
  • sweetener – these can be made with dates or maple syrup, we’ll cover more on that below
  • ground turmeric – good turmeric should be a bright, deep yellow colour and have a strong flavour, use organic if you can!
  • pepper – seems a bit odd in a sweet snack, I know, but the piperine in black pepper may improve bioavailability of curcumin (active compound in turmeric) ….plus it does add an interesting flavour to the bites!

Complete list of ingredients and amounts is located in the recipe card below.

Step by Step Instructions

Before You Start: Line a 7-8 inch square baking pan with parchment paper so the paper sticks out over the sides of the pan.

Step 1. Add the shredded coconut to your food processor and blend until it starts to form a chunky paste. Depending on your food processor, this may take as long as 10 minutes, so be patient.

When you start to see a bit of paste stuck to the walls of the food processor and the mixture seems oily, it’s ready!

Blended shredded coconut in a food processor container.

Step 2. Add the cashews and process for another minute or two until they’re broken down and completely mixed with the coconut.

Cashews and shredded coconut blended together in a food processor.

Step 3. Add the rest of the ingredients and blend into a crumbly but somewhat sticky “dough”.

A crumbly coconut and turmeric mixture blended up in a food processor container.

Step 4. Firmly press the dough into the lined baking dish. Take a few minutes to really press it down, especially into the corners.

Two hands pressing dough into a parchment paper lined square baking tray.

Place the pan in the freezer for 1 hour to firm then lift the bars out of the pan, slice and enjoy!

24 slices of small energy bars sitting on parchment on a cutting board.
Small energy bars piled up on a white plate.

Notes and Tips

  • Balls or Bars? This recipe was originally posted as turmeric balls, however, it’s much easier to press them into bars so the recipe was updated to reflect this. If you’d like to make balls, you have to kind of press and shape the dough into balls, then freeze to firm. Both ways work but balls take more effort!
  • Serving Size: I like creating 24 mini bars so I can have a small bite or grab a few if I want more. If you prefer, you can cut them into 12 larger bars or 16 squares for a larger serving size.

FAQs

Can I make these without a food processor?

Sorry, no. This recipe needs a food processor to start releasing the oils from the coconut. This is what firms in the freezer to bind the bars.

Can I use a different kind of nut?

This recipe has only been tested with cashews, which were used for their mild flavour and soft texture. I can’t guarantee success with a different nut, however, I have had feedback that they work with almonds.

Should I use dates or maple syrup?

It’s really up to you! I like them with both. Dates add a lovely caramel flavour, maple syrup adds a beautiful sweetness that works well with the pepper and turmeric. You can also use half and half or any combination of the two. The last time I made them with 1/2 cup of soft pitted dates and 1 tbsp of maple syrup.

Stack of 6 turmeric coconut and cashew energy bars on a small plate. More bars in background. Cashews scattered about.

How to Store

  • Fridge: Store in a sealed container for up to 2 weeks.
  • Freezer (Recommended): Store in a sealed container or freezer-safe bag for up to 3 months. They don’t quite freeze solid but they get very hard. I still enjoy them straight from the freezer though. If you want them a bit softer, let sit at room temperature for 10 minutes before eating.
  • Room Temperature: They will keep shortly at room temperature but I don’t recommend it since the oils from the coconut will start to melt and the bars will become very soft. If you’re taking to-go, they’ll be ok for a while if they’re kept cool.
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Stack of 6 turmeric coconut and cashew energy bars on a small plate.

No-Bake Turmeric Coconut Balls

★★★★★ 4.7 from 3 reviews
  • Author: Deryn Macey
  • Prep Time: 15 mins
  • Total Time: 60 mins
  • Yield: 24
  • Category: Snack
  • Method: Food Processor
  • Cuisine: American
  • Diet: Vegan
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Description

These sweet and spicy, no-bake turmeric bars are surprisingly addictive with layer upon layer of spiced flavour from the turmeric, pepper and ginger. They’re also naturally sweetened, gluten-free and vegan!

Ingredients

Instructions

  1. Add the coconut to a high-speed blender or food processor and mix until it starts to get a bit oily and paste-like. Depending on your food processor, this may take up to 10 minutes. Be patient. When you start seeing a bit of paste sticking to the walls of the processor, it’s ready. It’s important you start to see that oiliness as this is what binds the bar as they harden in the freezer.
  2. Add the cashews and process for another couple of minutes until they’re completely broken down and mixed into the coconut.
  3. Add the rest of the ingredients and blend into a crumbly but somewhat sticky dough.
  4. Line a 7-8 inch square baking pan with parchment paper so it sticks out over the edges of the pan. You’ll need this to lift the bars out of the pan when they’re done.
  5. Firmly press the mixture into the pan, taking a few moments to really press it down and even it out, especially into the corners.
  6. Place the pan in the freezer for 1 hour to firm.
  7. Use the edges of the parchment paper to lift the bars out the pan. Cut into 24 mini bars, 12 larger bars or 16 squares.

Notes

Storing: Sealed container in the fridge for up to 2 weeks. Sealed container or freezer-safe bag for up to 3 months. They don’t quite freeze solid but they get very hard. I still enjoy them straight from the freezer though. If you want them a bit softer, let sit at room temperature for 10 minutes before eating. They will keep shortly at room temperature but I don’t recommend it since the oils from the coconut will start to melt and the bars will become very soft. If you’re taking to-go, they’ll be ok for a while if they’re kept cool.

Balls or Bars? This recipe was originally posted as turmeric balls, however, it’s much easier to press them into balls so the recipe was updated to reflect this. If you’d like to try them as balls, you have to kind of press and shape the dough into balls, then freeze to firm. Both ways work but balls just take more work!

Serving Size: I like creating 24 mini bars so I can have a small bite or a couple if I’d like. If you prefer, you can cut them into 12 larger bars or 16 squares.

Nutrition

  • Serving Size: 1
  • Calories: 77
  • Sugar: 6 g
  • Sodium: 64 mg
  • Fat: 5 g
  • Carbohydrates: 9 g
  • Protein: 1.2 g

Keywords: turmeric bars, no-bake turmeric recipe

Did you make this recipe?

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Originally published on September 7, 2017. Updated on October 13, 2020 with new photos and text.