Healthy Candy Bars

Candy Bars. Oh, what a special place they hold in my heart. They remind me of Halloween, minus the part that included dressing up in a less than original costume (a snowboarder) and freezing my bum off trying to trick or treat.

These are sweet, salty, chewy, and chocolate-y. They’re a must. 

Though they’re healthy, they’re still pretty decadent and should be considered an indulgence. Though, everyone deserves a treat once in a while so enjoy them!

candy bars healthy candy bars

Chocolate Candy Bars


  • 1 1/2 cups raw cashews
  • 1 1/2 cups dates, pitted and roughly chopped
  • 1/2 cup almond butter
  • 1/3-1/2 cup maple syrup (I prefer them less sweet)
  • 1/2 cup coconut flour
  • 1/2 cup unsweetened shredded coconut
  • 1 tsp vanilla extract
  • 1 1/2 cups dark chocolate chips
  • 1 1/2 tbsp coconut oil


  1. In a food processor, grind cashews to a fine meal. Add dates, almond butter, syrup, flour, coconut and vanilla extract. I like the dates to be big and chunky, so don't worry if your dates won't get too fine. They're a nice surprise in the bars!
  2. Line a baking sheet with parchment paper going both horizontally and vertically. letting the parchment come up on both sides (for easy lifting).
  3. With a drop of water on hands, press cashew mixture on to parchment, forming a 1 inch thick rectangle.
  4. Refrigerate until firm, 6 to 8 hours.
  5. Set a stainless steel or glass bowl over a pot of simmering water (not letting the bowl touch the water) . In bowl, combine chocolate chips and oil. Stir until just melted, 3 to 5 minutes; remove from heat.
  6. Pour chocolate mixture over cold cashew mixture; smooth with spatula. Refrigerate until chocolate coating sets, at least 1 hour. Using parchment, lift bar out of baking sheet. Cut into 18 rectangles.


I wrap each bar in saran wrap, place them into a ziploc container, and store them in the freezer. Whenever I want a treat I pull it out of the freezer and let it sit on the counter for five minutes. I've also eaten them completely frozen and enjoyed it just the same.

This recipe was lightly adapted from "It's All Good" by Gwyneth Paltro.

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