What’s better than dessert? How about a no bake dark chocolate cashew butter bar?
Yep, that’s a mouthful to say, but so worth it!
It’s our version of a Reese’s peanut butter cup, but without the refined sugar and trans fats. And it’s gluten-free and dairy free. What more could you ask for?
The great thing about this recipe is that it’s easy to customize to your liking.
Don’t have cashew butter? Use almond butter, peanut butter, or sunflower butter (we love 88 Acres for sunflower butter).
If you don’t like dark chocolate (weird, right?), use semi-sweet, milk, or even white chocolate.
This recipe comes together in about 5 minutes and after 30-45 minutes in the freezer, it’s ready to be cut and served.
And, if you’re in a hurry and need a last minute dish to bring to a gathering, you can whip this up in a jiffy and look like you slaved for hours – or with COVID, feel free to enjoy this treat all to yourself. Plus, it will stay well in the freezer for a few months if wrapped well to keep out the air, so you can always have a back-up plan in case of a dessert fail (been there, done that).
Want a bite?
This treat is so satisfying and filling, that all you really need is one square.
Nutritious.
Delicious.
Easy.
That’s how we roll.
Ingredients
- --- 1 cup natural, unsalted creamy cashew butter
- --- ¼ cup Grade A dark amber maple syrup
- --- ½ cup Bob's Red mill coconut flour
- --- 1 cup Enjoy Life dark chocolate chips
- --- 1 Tbs. virgin coconut oil
Instructions
- 1. Line an 8-inch square baking pan with parchment paper or wax paper. Set aside. Clear some space in the freezer for this pan--you will need it later.
- 2. Make the cashew butter layer: In a medium bowl, add cashew butter, maple syrup, and coconut flour. Whisk until thickened and difficult to stir. Switch to folding with a rubber spatula until well-incorporated
- 3. Pour the cashew butter mixture into the prepared baking pan. Using the rubber spatula, smooth into an even layer. Set aside.
- 4. Make the chocolate topping: Add chocolate and coconut oil to a medium, microwave-safe bowl. Heat in microwave for 1 minute. Remove and stir until smooth.
- 5. Pour the chocolate mixture over the cashew butter filling. Using a clean rubber spatula, smooth chocolate into an even layer. Tap the pan a few times to help even out the chocolate.
- 6. Transfer pan to freezer. Freeze for 30-45 minutes, or until hardened. Remove from freezer and slice into 16 squares. Enjoy!
Nutrition Facts
No Bake Dark Chocolate Cashew Butter Bars
Serves: 12
| Amount Per Serving 1 bar | ||
|---|---|---|
| Calories | 268 | |
| % Daily Value* | ||
| Total Fat 17.8 (g) | 27.4% | |
| Saturated Fat | 0 | |
| Trans Fat | ||
| Cholesterol | 0 | |
| Sodium | 0 | |
| Total Carbohydrate 24.4 (g) | 8.1% | |
| Dietary Fiber 5.0 (g) | 20% | |
| Sugars | ||
| Protein 5.3 (g) | ||
| Vitamin A | Vitamin C | |
| Calcium | Iron | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
U Rock Girl
The post No Bake Dark Chocolate Cashew Butter Bars appeared first on U Rock Girl.