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Stack of 6 turmeric coconut and cashew energy bars on a small plate.

No-Bake Turmeric Coconut Balls

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 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

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