Low Sodium Cashew Bar
Perfect for snacking without the guilt, these Low Sodium Cashew Bars are a wholesome and nutrient-packed treat made with unsalted raw cashews, rolled oats, and naturally sweet Medjool dates. Enhanced by the tartness of dried cranberries and the creamy richness of natural peanut butter, these no-bake bars are sweetened with a touch of honey and subtly scented with vanilla extract. Ready in just 20 minutes and requiring no oven time, they’re kid-friendly, portable, and ideal for meal prep. With optional chia seeds for an extra boost of fiber and omega-3s, these refrigerator-friendly bars are perfect for those looking to enjoy a heart-healthy, low-sodium snack. Make them today and indulge in this perfect balance of chewy texture and natural sweetness!
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Recipe Information
Ingredients
- 1 cup Unsalted raw cashews
- 1 cup Old-fashioned rolled oats
- 0.5 cup Dried unsweetened cranberries
- 10 pieces Medjool dates, pitted
- 0.25 cup Natural peanut butter
- 3 tablespoons Honey
- 1 teaspoon Vanilla extract
- 1 tablespoon Chia seeds (optional)
Instructions
Place the unsalted raw cashews in a food processor. Pulse them for about 15-20 seconds until they are coarsely chopped. Do not over-process; you want small pieces, not cashew flour.
Add the rolled oats to the food processor with the cashews and pulse for another 10 seconds to mix them well.
Roughly chop the dried cranberries. Set them aside separately.
Add the pitted Medjool dates, natural peanut butter, honey, and vanilla extract to the cashew-oat mixture in the food processor.
Process the mixture until it becomes sticky and starts to come together. This should take about 1-2 minutes. Stop and scrape down the sides as needed.
Transfer the mixture to a mixing bowl. Add in the chopped cranberries and chia seeds if using.
Use your hands to knead the mixture together to ensure everything is well incorporated. If the mixture is too dry, you can add another tablespoon of honey.
Line an 8x8 inch baking dish with parchment paper, leaving some paper overhanging on the sides.
Press the mixture firmly and evenly into the prepared pan. Use the back of a spatula or your hands to compact it tightly.
Place the dish in the refrigerator for at least 2 hours to allow the bars to firm up.
Once set, use the overhanging parchment paper to lift the block out of the dish. Cut the block into 8 equal bars.
Store the cashew bars in an airtight container in the refrigerator for up to a week, or freeze them for up to a month.
Nutrition Facts
Calories |
1996 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.6 g | 112% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 272 mg | 12% | |
| Total Carbohydrate | 286.1 g | 104% | |
| Dietary Fiber | 33.8 g | 121% | |
| Total Sugars | 178.8 g | ||
| Protein | 47.6 g | 95% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 263 mg | 20% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 2057 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
