These Cashew Bars are sooo good!  They’re gluten free, vegan, raw and made with all real, wholesome ingredients.  So a dessert that is actually good for you! Whatttt!!!

A friend tagged me in this recipe on Pinterest, and I knew I had to try them.  These are from Dishing Out Health. If you don’t follow her, please do! She’s a registered dietitian, and her recipes are just divine – and good for you!

These are incredibly easy to make as well.  And require no baking! These were just perfect for me to make on a hot, humid summer day when I had no intention on turning my oven on! Seriously, stop reading this and go make these, now!

 

Add cashews to food processor and blend for 2-3 minutes, stopping to scrap down the sides every 30 seconds or so.You want to process the nuts until they form somewhat of a paste.

Add oats, coconut oil, liquid sweetener and sea salt and blend for another 2-3 minutes, scraping down the sides as needed, until ingredients form a dough (refer to picture).

Line a loaf pan or 8×8 inch baking pan with parchment paper and lightly coat with non-stick spray. Empty dough into pan and press down firmly, spreading evenly to all edges. It’s helpful to use the bottom of a measuring cup to really compact dough.

In a large glass measuring cup or bowl, whisk together liquid sweetener, coconut oil and cocoa powder until smooth and well-combined.

Pour over dough, spreading evenly with the back of a spoon. Sprinkle with coconut flakes and sea salt.

Freeze for 1 hour or refrigerate for 3 hours before slicing. Store covered in the refrigerator for up to 1 week.

INGREDIENTS

Base
1½ cups raw unsalted cashews
1 cup gluten-free old fashioned oats
¼ cup coconut oil, melted and cooled
¼ cup + 2 tsp liquid sweetener (maple syrup or agave)
Pinch of sea salt

Chocolate Topping
¼ cup liquid sweetener
¼ cup coconut oil, melted and cooled
½ cup unsweetened cocoa powder
2 tbsp unsweetened coconut flakes

INSTRUCTIONS
Add cashews to food processor and blend for 2-3 minutes, stopping to scrap down the sides every 30 seconds or so. You want to process the nuts until they form somewhat of a paste.

Add oats, coconut oil, liquid sweetener and sea salt and blend for another 2-3 minutes, scraping down the sides as needed, until ingredients form a dough (refer to picture).

Line a loaf pan or 8×8 inch baking pan with parchment paper and lightly coat with non-stick spray. Empty dough into pan and press down firmly, spreading evenly to all edges. It’s helpful to use the bottom of a measuring cup to really compact dough.

In a large glass measuring cup or bowl, whisk together liquid sweetener, coconut oil and cocoa powder until smooth and well-combined. Pour over dough, spreading evenly with the back of a spoon. Sprinkle with coconut flakes and sea salt.

Freeze for 1 hour or refrigerate for 3 hours before slicing. Store covered in the refrigerator for up to 1 week.