Three 2" squares of creamy, nutty cashew coconut fudge sit on a turquoise blue plate stacked in a pile one on top of the other, with garnishes of white shredded coconut, yellow candied ginger strips and raw cashews strewn about on the plate.

I may not have known until our visit to Tamil Nadu that India grows much of the world’s cashews but, now that I’ve been to South India a few times, I can tell you that along with cashews, you can’t turn around there without bumping into a coconut tree. The same goes for ginger. It grows wild here, there and everywhere that it gets the chance.

After our chance encounter with The Cashew Man, I came back to Canada and played around with cashews, coconut and ginger until this exotic concoction evolved. As a bonus, there is no baking required. I may never get to share these sweet treats with the kind man who fed me cashews on the side of the road but these bars do make my South Indian friends very happy. I hope you enjoy them too. – KA

Cashew Coconut Ginger Bars Recipe

20 small bars


1 cup cashew butter
½ cup honey
½ cup coconut oil
2 cups granola (I use an organic Sunflower Flax Seed Granola)
½ cup chopped toasted unsalted cashews
½ cup diced candied ginger
1 – 1 ½ cups long strand shredded coconut
1 teaspoon of vanilla extract
1 cup of white chocolate chips


1. Stir the cashew butter with the honey and coconut oil over low heat in a saucepan until melted and smooth.
2. Remove from heat; stir in the granola, cashews, ginger and coconut, and then add the vanilla and white chocolate chips.
3. Press into a 7x10X2 inch glass baking dish and refrigerate until set.
4. Remove from the refrigerator a few minutes before you’d like to cut into bars to serve.
5. Enjoy this tropical treat in small squares on a “dainty” platter or cut larger portions and eat as an exotic energy bar.

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