Cashew Butter Bars



For the base:

1 cup graham cracker crumbs

1/4 cup walnuts

1/2 cup puffed quinoa

1 teaspoon vanilla extract

2 heaping tablespoons of date syrup OR maple syrup


3/4 cup cashew butter

1 1/2 teaspoons vanilla extract

1 cup non-dairy milk

8 pitted Medjool dates


1 cup dark chocolate

1/3 cup non-dairy milk


  1. Line an 8 x 8-inch pan with parchment paper.
  2. To make the base place all the base ingredients in a food processor and blitz until you have crumb mixture beginning to stick together.
  3. Place the mixture in the prepared pan and press down to make a firm base. Place the pan in the freezer while preparing the filling.
  4. Clean out the bowl of the food processor and place the cashew butter, vanilla extract, non-dairy milk, and Medjool dates. Blitz until very smooth. You may need to stop and stir the mixture and blitz again. You want a nice smooth mixture.
  5. Pour the filling on top of the chilled base. Smooth with a knife. Return to the freezer.
  6. To make the topping, place the chocolate and non-dairy milk together in a pan, heat on low, stirring well until JUST melted and smooth.
  7. Pour the chocolate mixture over the chilled filling. Smooth out with a knife. Return to the freezer for at least 1 1/2 hours until firm.
  8. When ready to serve, remove from the freezer and slice into bars.
  9. Enjoy!

Keywords: Cashew Butter Bars