Vegan Cashew Bar
Indulge in the wholesome goodness of our Vegan Cashew Bars, a no-bake recipe that’s as nutritious as it is delicious. Crafted with creamy raw cashews, naturally sweet Medjool dates, and a touch of unsweetened shredded coconut, these bars are packed with plant-based energy and essential nutrients. Chia seeds add a boost of fiber and omega-3s, while the hint of vanilla and pinch of sea salt elevate their flavor profile to perfection. Bound together with melted coconut oil, these chewy, satisfying bars require just 15 minutes of prep time and no cooking—perfect for busy mornings, snack breaks, or post-workout fuel. Designed to be gluten-free, dairy-free, and refined-sugar-free, these cashew bars are a guilt-free treat that stores beautifully in the fridge for up to two weeks. Whether you’re meal prepping for the week or seeking a quick, healthy snack, this recipe is your go-to for on-the-go indulgence!
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Recipe Information
Ingredients
- 200 grams raw cashews
- 150 grams pitted Medjool dates
- 50 grams unsweetened shredded coconut
- 30 grams chia seeds
- 1 teaspoon vanilla extract
- 1 pinch sea salt
- 2 tablespoons coconut oil
Instructions
Line an 8x8 inch square baking dish with parchment paper, letting some of the paper hang over the edges for easy removal later.
In a food processor, add the raw cashews and process them until they are finely chopped. Be careful not to over-process, as it may turn into cashew butter.
Add the pitted Medjool dates to the processor and blend until the dates are well incorporated with the cashews.
Add the unsweetened shredded coconut, chia seeds, vanilla extract, and a pinch of sea salt to the mixture in the food processor.
Melt the coconut oil in a small saucepan over low heat or in the microwave. Add the melted coconut oil to the food processor.
Process the mixture until it starts to come together into a sticky dough. Scrape down the sides of the food processor as needed to ensure even mixing.
Transfer the mixture to the prepared baking dish. Use your hands or a spatula to press the mixture firmly and evenly into the dish.
Place the baking dish in the refrigerator for at least 1 hour to allow the mixture to set.
Once set, lift the cashew bars out of the pan using the parchment paper overhang. Place on a cutting board and cut into 10 even bars.
Store the vegan cashew bars in an airtight container in the refrigerator for up to 2 weeks. Enjoy!
Nutrition Facts
Calories |
2273 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.2 g | 202% | |
| Saturated Fat | 68.4 g | 342% | |
| Polyunsaturated Fat | 7.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 214 mg | 9% | |
| Total Carbohydrate | 204.1 g | 74% | |
| Dietary Fiber | 35.7 g | 128% | |
| Total Sugars | 116.7 g | ||
| Protein | 46.9 g | 94% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 368 mg | 28% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 2796 mg | 59% | |
*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.
