Food & Cooking Recipes Breakfast & Brunch Recipes Cashew-Date-Coconut Energy Bars Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Photo: Aaron Dyer Prep Time: 20 mins Total Time: 1 hrs 30 mins Yield: 12 bars If you're concerned about what goes into store-bought energy bars, make your own. Ingredients Nonstick cooking spray 1 cup chopped roasted unsalted cashews 1 ½ cups crispy brown-rice cereal ¾ cup old-fashioned rolled oats ⅔ cup chopped pitted dates ⅔ cup sweetened flaked coconut ¾ cup cashew butter 3 tablespoons unsalted butter ¼ cup honey 1 ½ ounces melted bittersweet chocolate Directions First, coat an 8-inch square baking pan with nonstick cooking spray. Line with parchment; spray parchment. In a bowl, combine cashews, crispy brown-rice cereal, rolled oats, dates, and coconut. In a small saucepan, stir together cashew butter, butter, and honey over medium heat until butter melts and mixture is smooth. Pour over dry mixture, stirring to coat evenly. Press into pan. Refrigerate at least 2 hours. Remove from pan, drizzle with melted chocolate, and refrigerate again until firm, about 5 minutes. Cut into bars. Store in a cool place, covered, up to 1 week. Rate it Print