I’ve been flirting with cashews a lot lately and have fallen head over heels for these little golden nuggets of goodness.
I’ve been using them to make delicious and creamy raw & vegan yogurt. But this time I decided to add them to a bar.
Not only do they add a satisfying crunch and a boost of healthy fats, but they also add a fun zebra-like pattern.
These bars are a breeze to make, and they can be stored in the refrigerator or freezer for easy grab-and-go snacking.
I love to pack them in my lunch box or just enjoy them with a warm cup of coffee.
So why don’t you give this miracle bar a try? Add a little extra happiness to your day.
Cocoa & Cashew Bars
- 300 g soft dates
- 100 g nuts you can use hazel, walnut or almond – or a mix
- 100 g cashew nuts
- 2 tbsp coconut oil, melted
- 2 tbsp raw cocoa powder
- 1/2 tap ground vanilla
- Preheat oven to Preheat oven to 300 F °/150 C ° (fan). Roast the 100 g of mixed nuts for 15-20 min, until slightly golden. If you are using hazelnuts, remove the burned skin with a kitchen cloth. Blend nut in a food processor or blender until semi ground. Then you roughly blend cashew nuts, you want some larger chunks of these. Remove the stones from the dates and blend theses with coconut oil, vanilla and cocoa. In a large bowl mix all of the nuts with the date mixture until you have a sticky dough. In a lined baking tray spread out the dough and divide evenly into a square. Place in the fridge or freezer until it is firm and set. Use a sharp knife to cut out your bars in the size you prefer.
- Store the bars in an airtight container in the fridge for up to 14 days.