There used to be a restaurant in Tampa that specialized in raw veganism called Grass Root. Even though I’m not vegan and I love cooking with fire, I liked going there. You would not believe how creative these people got with their fruits and vegetables. They were doing zoodles way before the Inspiralizer was invented. You’d swear there was dairy in those creamy sauces. The food had tons of flavor and texture, and it was definitely satisfying. Even Toby liked it. He was never quite sure what he was eating, but it tasted good and they played reggae.
And then they closed. I think they were just ahead of their time. 
I always left inspired to recreate something at home, especially their incredible desserts. They had so many cool tricks. They utilized coconut in every form. They soaked and blended cashews until they were thick and creamy. They sweetened with dates for a caramelized flavor similar to brown sugar. 
That’s what led me to these coconut-cashew bars. I flavor them with whatever fruit is in season. Right now I’m obsessed with calamondins, those tiny sweet-tart gems you find around old Florida neighborhoods. They add tons of bright, zesty flavor since you can use the whole fruit. They’re similar to kumquats, which make a fine substitute. You can also order fresh calamondins from Calamondin Cafe. (They have a local pickup option on the website for those in the Fort Myers area.)
These bars make a healthy dessert, or have them for a snack. You might be surprised that raw, vegan ingredients can be transformed into something so decadent.
- 2 cups raw nuts- cashews, almonds, pecans, or a combo
- 1 cup unsweetened shredded coconut
- 6 medjool dates, pitted
- 1 1/2 tablespoons coconut oil
- 1/4 teaspoon cinnamon
- pinch of salt
- 1 cup raw cashews, covered with water and soaked overnight
- 1 cup unsweetened shredded coconut
- 3 tablespoons coconut oil, melted
- 1 can coconut milk (not light)
- 2/3 cup honey or agave*
- 5 calamondins, sliced in half, seeds removed
- 1/2 cup orange juice
- 1/2 cup honey or agave*
- 1 tablespoon calamondin juice
- Combine the crust ingredients in the bowl of a food processor and process a few minutes, scraping down the sides if necessary, until it starts to form a ball. Press the mixture into the bottom of an 8x8 pan and refrigerate.
- No need to wipe out the food processor bowl. Drain the cashews and add them to it, along with the rest of the filling ingredients. Process for about 4 minutes, until the mixture is uniform and fairly smooth. Pour the filling over the crust, smooth it out, and return it to the refrigerator for at least 30 minutes.
- While the bars chill, make the glaze.* Simmer the orange juice, honey and calamondin juice in a saucepan over medium-low until it reduces down to about a quarter-cup of liquid. Set aside to cool.
- Once the bars are firm, drizzle the glaze over the top. Slice and serve.
- *For a truly raw, vegan dessert, use agave instead of honey. Divide the glaze ingredients in half and combine them with 2 tablespoons coconut oil in a blender.
these look delicious! I still have some precious calamondins in my fridge, and have been wondering what I would do with them after making jam, cake and flavored salt 🙂 Thanks for the inspiration, Danielle!
Sounds like you made the most out of all those beautiful little calamondins you picked, Nicole! I love how they work in place of any citrus thanks to the sweet peel and sour juice.
This looks heavenly!! Thanks so much for publishing it.
Thank you, Laurie!